Chemical properties of sucrose with reactions and definition. Sucrose. Its structure, chemical properties, relation to hydrolysis

An example of the most common disaccharides in nature (oligosaccharides) is sucrose(beet or cane sugar).

Oligosaccharides are condensation products of two or more monosaccharide molecules.

Disaccharides - these are carbohydrates that, when heated with water in the presence of mineral acids or under the influence of enzymes, undergo hydrolysis, splitting into two molecules of monosaccharides.

Physical properties and occurrence in nature

1. It is colorless crystals with a sweet taste and is highly soluble in water.

2. The melting point of sucrose is 160 °C.

3. When molten sucrose hardens, an amorphous transparent mass is formed - caramel.

4. Contained in many plants: in the sap of birch, maple, carrots, melon, as well as in sugar beets and sugar cane.

Structure and chemical properties

1. The molecular formula of sucrose is C 12 H 22 O 11

2. Sucrose has a more complex structure than glucose. The sucrose molecule consists of glucose and fructose residues connected to each other through the interaction of hemiacetal hydroxyls (1→2)-glycosidic bond:

3. The presence of hydroxyl groups in the sucrose molecule is easily confirmed by reaction with metal hydroxides.

If a solution of sucrose is added to copper (II) hydroxide, a bright blue solution of copper sucrose is formed (a qualitative reaction of polyhydric alcohols).

Video experiment “Proof of the presence of hydroxyl groups in sucrose”

4. There is no aldehyde group in sucrose: when heated with an ammonia solution of silver (I) oxide, it does not give a “silver mirror”; when heated with copper (II) hydroxide, it does not form red copper (I) oxide.

5. Sucrose, unlike glucose, is not an aldehyde. Sucrose, when in solution, does not enter into the “silver mirror” reaction, since it is not able to transform into an open form containing an aldehyde group. Such disaccharides are not capable of oxidation (i.e., being reducing agents) and are called non-restorative sugars.

Video experiment “Lack of reducing ability of sucrose”

6. Sucrose is the most important of the disaccharides.

7. It is obtained from sugar beets (it contains up to 28% sucrose from dry matter) or from sugar cane.

Reaction of sucrose with water.

An important chemical property of sucrose is its ability to undergo hydrolysis (when heated in the presence of hydrogen ions). In this case, from one sucrose molecule a glucose molecule and a fructose molecule are formed:

C 12 H 22 O 11 + H 2 O t , H 2 SO 4 → C 6 H 12 O 6 + C 6 H 12 O 6

Video experiment “Acid hydrolysis of sucrose”

Among the isomers of sucrose with the molecular formula C 12 H 22 O 11, maltose and lactose can be distinguished.

During hydrolysis, various disaccharides are broken down into their constituent monosaccharides by breaking the bonds between them ( glycosidic bonds):

Thus, the hydrolysis reaction of disaccharides is the reverse of the process of their formation from monosaccharides.

Application of sucrose

· Food product;

· In the confectionery industry;

· Obtaining artificial honey

Rice. 1. Structural formula of sucrose.

The main characteristics of sucrose are given in the table below:

Molar mass, g/mol

Density, g/cm 3

Melting point, o C

Decomposition temperature, o F

Solubility in water (25 o C), g/100 ml

Obtaining sucrose

Sucrose is the most important of the disaccharides. It is obtained from sugar beets (it contains up to 28% sucrose from dry matter) or from sugar cane (where the name comes from); also found in the sap of birch, maple and some fruits.

Chemical properties of sucrose

When interacting with water, sucrose hydroses. This reaction is carried out in the presence of acids or alkalis, and its products are monosaccharides that form sucrose, i.e. glucose and fructose.

Application of sucrose

Sucrose has found its use mainly in the food industry: it is used as an independent food product, and also as a preservative. In addition, this disaccharide can serve as a substrate for the production of a number of organic compounds (biochemistry), as well as an integral component of many drugs (pharmacology).

Examples of problem solving

In order to determine which solution is which, add a few drops of a dilute solution of sulfuric or hydrochloric acid to each test tube. Visually we will not observe any changes, but sucrose will be hydrolyzed:

Glucose is an aldo alcohol because it contains five hydroxyl groups and one carbonyl group. Therefore, in order to distinguish it from glycerol, we will carry out a qualitative reaction for aldehydes - the “silver” mirror reaction - interaction with an ammonia solution of silver oxide. Add the specified solution to both test tubes.

If we add it to trihydric alcohol, we will not observe any signs of a chemical reaction. If there is glucose in the test tube, then colloidal silver will be released:

Let's find the amount of glucose substance, taking into account the conditions of the problem (molar mass - 180 g/mol):

According to the reaction equation ν (C 6 H 12 O 6) = ν (C 12 H 22 O 11) = 0.2 mol. Let's find the mass of sucrose that entered into the hydrolysis reaction (molar mass - 342 g/mol):

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65. Sucrose, its physical and chemical properties

Physical properties and occurrence in nature.

Structure and chemical properties.

2. Sucrose has a more complex structure than glucose.

If a solution of sucrose is added to copper(II) hydroxide, a bright blue solution of copper sucrose is formed.

5. Sucrose, unlike glucose, is not an aldehyde.

If you boil a solution of sucrose with a few drops of hydrochloric or sulfuric acid and neutralize the acid with alkali, and then heat the solution with copper (II) hydroxide, a red precipitate forms.

When a sucrose solution is boiled, molecules with aldehyde groups appear, which reduce copper (II) hydroxide to copper (I) oxide. This reaction shows that sucrose, under the catalytic action of an acid, undergoes hydrolysis, resulting in the formation of glucose and fructose:

6. The sucrose molecule consists of glucose and fructose residues connected to each other.

1) maltose is obtained from starch under the action of malt;

2) it is also called malt sugar;

3) upon hydrolysis it forms glucose:

Features of lactose: 1) lactose (milk sugar) is found in milk; 2) it is highly nutritious; 3) during hydrolysis, lactose decomposes into glucose and galactose - an isomer of glucose and fructose, which is an important feature.

What is sucrose: definition of the substance, content in food

Scientists have proven that sucrose is an integral part of all plants. The substance is found in large quantities in sugar cane and sugar beets. The role of this product is quite large in the diet of every person.

Sucrose belongs to the group of disaccharides (part of the class of oligosaccharides). Under the action of its enzyme or acid, sucrose breaks down into fructose (fruit sugar) and glucose, which makes up most polysaccharides.

In other words, sucrose molecules consist of D-glucose and D-fructose residues.

The main available product that serves as the main source of sucrose is regular sugar, which is sold in any grocery store. The science of chemistry designates the sucrose molecule, which is an isomer, as follows - C 12 H 22 O 11.

Reaction of sucrose with water (hydrolysis)

Sucrose is considered the most important of the disaccharides. From the equation you can see that the hydrolysis of sucrose leads to the formation of fructose and glucose.

The molecular formulas of these elements are the same, but the structural formulas are completely different.

Sucrose and its physical properties

Sucrose is a sweet, colorless crystal that is highly soluble in water. The melting point of sucrose is 160 °C. When molten sucrose hardens, an amorphous transparent mass is formed - caramel.

This is the most important disaccharide.
Does not apply to aldehydes.
When heated with Ag 2 O (ammonia solution), it does not produce a “silver mirror” effect.
When heated with Cu(OH) 2 (copper hydroxide), red copper oxide does not appear.
If you boil a solution of sucrose with a few drops of hydrochloric or sulfuric acid, then neutralize it with any alkali, then heat the resulting solution with Cu(OH)2, you can observe the formation of a red precipitate.

Compound

As is known, sucrose contains fructose and glucose, or rather, their residues. Both of these elements are closely connected to each other. Among the isomers with the molecular formula C 12 H 22 O 11, the following should be distinguished:

Foods containing sucrose

Irga.
Medlar.
Grenades.
Grape.
Dried figs.
Raisins (kishmish).
Persimmon.
Prunes.
Apple marshmallow.
Sweet straw.
Dates.
Gingerbread.
Marmalade.
Bee honey.

How does sucrose affect the human body?

Important! The substance provides the human body with a full supply of energy, which is necessary for the functioning of all organs and systems.

Sucrose stimulates the protective functions of the liver, improves brain activity, and protects a person from the effects of toxic substances.

It supports the activity of nerve cells and striated muscles.

For this reason, the element is considered the most important among those found in almost all food products.

If the human body is deficient in sucrose, the following symptoms can be observed:

Moreover, your health may gradually deteriorate, so you need to normalize the amount of sucrose in the body in time.

High levels of sucrose are also very dangerous:

If a person’s brain is overloaded with active mental activity or the body is exposed to toxic substances, the need for sucrose increases sharply. Conversely, this need decreases if a person is overweight or has diabetes.

How glucose and fructose affect the human body

As a result of the hydrolysis of sucrose, glucose and fructose are formed. What are the main characteristics of both of these substances, and how do they affect human life?

Fructose is a type of sugar molecule and is found in large quantities in fresh fruits, giving them their sweetness. In this regard, it can be assumed that fructose is very useful, since it is a natural component. Fructose, which has a low glycemic index, does not increase blood sugar levels.

The product itself is very sweet, but it is included in fruits known to man only in small quantities. Therefore, only a minimal amount of sugar enters the body, and it is instantly processed.

However, you should not introduce large amounts of fructose into your diet. Its unreasonable use can provoke:

fatty liver;
liver scarring – cirrhosis;
obesity;
heart diseases;
diabetes;
gout;
premature skin aging.

The researchers concluded that, unlike glucose, fructose causes signs of aging much more quickly. It makes no sense at all to talk about its substitutes in this regard.

Based on the foregoing, we can conclude that eating fruits in reasonable quantities is very beneficial for the human body, since they contain a minimal amount of fructose.

Like fructose, glucose is a type of sugar and the most common form of carbohydrate. The product is obtained from starches. Glucose provides the human body, in particular the brain, with a supply of energy for quite a long time, but significantly increases the concentration of sugar in the blood.

Note! If you regularly eat highly processed foods or simple starches (white flour, white rice), your blood sugar will rise significantly.

diabetes;
non-healing wounds and ulcers;
high levels of lipids in the blood;
damage to the nervous system;
renal failure;
overweight;
coronary heart disease, stroke, heart attack.

Purpose: To study the production of sucrose, its chemical and physical properties. And also find out what causes excess sugar consumption. - presentation

Presentation on the topic: » Purpose: To study the production of sucrose, its chemical and physical properties. And also find out what causes excess sugar consumption.” - Transcript:

2 Purpose: To study the production of sucrose, its chemical and physical properties. And also find out what causes excess sugar consumption.

3 Sucrose C12H22O11, or beet sugar, cane sugar, in everyday life is simply a sugar disaccharide, consisting of two monosaccharides α-glucose and β-fructose.

4 HISTORY OF THE DEVELOPMENT OF SUGAR PRODUCTION IN RUSSIA: The first mention in historical documents of the appearance of crystalline sugar in ancient Rus', imported “with overseas goods,” appeared in 1273, but for the population it was an inaccessible product for a long time. Sugar began to enter Russian markets more widely, starting from the 17th century, through the ports of the Black and Baltic Seas from various colonial countries. At first, sugar was a delicacy and was used as an expensive medicine. But over time, the amount of sugar consumption expanded. In 1718, the first government document appeared on the organization of sugar production in Russia. It was the Decree of Peter I that “the Moscow merchant Pavel Vestov should start a sugar factory in Moscow with his own money,” i.e. at his own expense, while he received privileges for 10 years and the right to import raw sugar, as well as “in Moscow, cook head sugar from it and sell it duty-free for three years.”

5 In 1723, Pavel Vestov completed the construction of sugar refineries in Moscow and Kaluga. The demand for sugar continued to increase. By the end of the 18th century. In Russia, 20 factories were built and put into production using imported raw sugar. Interest in sugar production began to increase every year.

6 Receipt: - CLEANING BEET FROM IMPURITIES, - CUTTING BEET INTO CHIPS, - EXTRACTION OF SUGAR FROM CHAIRS (DIFFUSION), - CLEANING DIFFUSION JUICE, - OBTAINING LIME AND SATURATION GAS, - EVAPORATION, - CRYSTALLIZATION SUGAR, DRYING AND STORAGE OF GRANTED SUGAR .

7 Physical properties: - Molecular weight 342.3 amu - Colorless monoclinic crystals - No odor - Density - 1.587 g/cm³ - Sweetish taste - Slightly soluble in ether and alcohols - Highly soluble in water - Melting point 160 degrees C At When molten sucrose hardens, an amorphous transparent mass is formed - caramel.

8 Chemical properties: An important chemical property of sucrose is the ability to undergo hydrolysis (when heated in the presence of hydrogen ions). In this case, from one molecule of sucrose a glucose molecule and a fructose molecule are formed: C 12 H 22 O 11 + H 2 O = C 6 H 12 O 6 + C 6 H 12 O 6 sucrose glucose fructose

9 The presence of hydroxyl groups in the sucrose molecule is easily confirmed by reaction with metal hydroxides. If a solution of sucrose is added to copper(II) hydroxide, a bright blue solution of copper sucrose is formed. There is no aldehyde group in sucrose: when heated with an ammonia solution of silver (I) oxide, it does not give a “silver mirror”; when heated with copper (II) hydroxide, it does not form red copper (I) oxide. Among the isomers of sucrose with the molecular formula C12H22O11, maltose and lactose can be distinguished.

10 Biological Role: Sugar was once credited with magical healing properties, but now, along with salt, it is marked by the medical community as an undesirable element of the daily diet. However, scientists at the University of Manchester in the UK believe that sugar's vital role in many biological structures and its great therapeutic potential are underestimated. According to them, sugar is involved in every aspect of the body's metabolism and immune function. Experts have proven that our body's immune response often depends on the identity and location of sugars on antigens, which are surface molecules in pathogens, such as bacteria or any other cells with smaller biological components. Complex types of sugar, such as polysaccharides, are the main components of antigens, along with lipids (fats) and proteins. These antigens, experts say, determine the outcome of an infectious disease and the degree to which the immune system fights bacteria, and a lack of sugar leads to the formation of autoimmune disorders, including multiple sclerosis, memory loss, rheumatoid arthritis and some cancers.

13 Diabetes mellitus: Diabetes mellitus is a disease caused by a complete or relative lack of insulin (pancreatic hormone), which results in increased blood sugar levels and disturbances in energy metabolism, sometimes quite significant.

15 Every year, about 4 million people die from diabetes and its complications......

16 Caries: Caries (lat. Caries dentiis) is a pathological process that appears after teething, during which demineralization and softening of hard tissues occurs, followed by the formation of a cavity.

17 HARM OF SUGAR: 1. Sugar is the cause of sudden changes in blood glucose levels. 2. Eating sugar leads to diabetes, obesity and heart disease. 3. Sugar leads to malfunctions of the immune system. 4. Excess sugar in the diet can lead to a lack of chromium in the body. 5. Sugar makes you get older. 6. Sugar causes tooth decay. 7. Sugar can cause gum disease, which can lead to heart disease. 8. Sugar affects children's behavior. 9. Sugar makes stress worse. 10. Sugar serves as an alternative to essential nutrients.

18 And one more thing: 1. Helps reduce immunity (an effective immunosuppressant). 2. Contributes to the occurrence of fungal diseases. 3. Reduces the functional activity of enzymes. 4. Helps reduce resistance to bacterial infections. 5. May cause kidney damage. 6. Contributes to the occurrence of breast, ovarian, intestinal, prostate, and rectal cancer. 7. Increases glucose and insulin levels. 8. Impairs vision. 9. Helps increase the acidity of digested food. 10. May increase adrenaline levels in children. 11. Contributes to the development of alcoholism. And much more……

19 PROS OF SUGAR: Sugar makes us happy. During attacks of grief, we eat something sweet, after which our pancreas produces insulin, which in turn leads to the release of serotonin - the hormone of happiness. Sugar gives us energy. When entering the body, sugar is converted into glucose, which supplies us with energy.

20 Sugar is necessary for the body. Moreover, the human body could not function without sugar. But if it is necessary, then Nature itself must provide our body with sugar. And she delivers! Fruits, vegetables, nuts, in addition to mineral salts and vitamins, contain an abundance of organic natural sugar in the form of fructose, which is easily converted in the body into glucose and absorbed by the blood, cells and tissues.

21 Sucrose is practically absent in nature - it is found in large quantities only in two plants artificially bred by humans - sugar cane and sugar beets.

22 Use of sugar: Sugar is an important ingredient in various dishes, drinks, bakery and confectionery products. It is added to tea, coffee, cocoa; it is the main component of candies, glazes, creams and ice cream. Sugar is used in meat preservation, leather tanning and in the tobacco industry. It serves as a preservative in jams, jellies and other fruit products. Sugar is also important for the chemical industry. It is used to produce thousands of derivatives used in a wide range of applications, including plastics, pharmaceuticals, fizzy drinks and frozen foods.

26 Conclusion: I studied the production and properties of sucrose. I learned that excess sugar consumption leads to various diseases

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Sample subtitle Sucrose GBOU SCHOOL 542 Chemistry teacher Nikitina A.P.

Sucrose chemical and physical properties

An example of the most common disaccharides in nature (oligosaccharides) is sucrose(beet or cane sugar).

Oligosaccharides are condensation products of two or more monosaccharide molecules.

Disaccharides- these are carbohydrates that, when heated with water in the presence of mineral acids or under the influence of enzymes, undergo hydrolysis, splitting into two molecules of monosaccharides.

Physical properties and occurrence in nature

1. It is colorless crystals with a sweet taste and is highly soluble in water.

2. The melting point of sucrose is 160 °C.

3. When molten sucrose hardens, an amorphous transparent mass is formed - caramel.

4. Contained in many plants: in the sap of birch, maple, carrots, melon, as well as in sugar beets and sugar cane.

Structure and chemical properties

3. The presence of hydroxyl groups in the sucrose molecule is easily confirmed by reaction with metal hydroxides.

If a solution of sucrose is added to copper (II) hydroxide, a bright blue solution of copper sucrose is formed (a qualitative reaction of polyhydric alcohols).

6. Sucrose is the most important of the disaccharides.

7. It is obtained from sugar beets (it contains up to 28% sucrose from dry matter) or from sugar cane.

Among the isomers of sucrose with the molecular formula C 12 H 22 O 11, maltose and lactose can be distinguished.

During hydrolysis, various disaccharides are broken down into their constituent monosaccharides by breaking the bonds between them ( glycosidic bonds):

Thus, the hydrolysis reaction of disaccharides is the reverse of the process of their formation from monosaccharides.

Sucrose

Sucrose has high solubility. Chemically, sucrose is quite inert, since when moving from one place to another it is almost not involved in metabolism. Sometimes sucrose is stored as a reserve nutrient.

Sucrose, entering the intestine, is quickly hydrolyzed by alpha-glucosidase in the small intestine into glucose and fructose, which are then absorbed into the blood. Alpha-glucosidase inhibitors, such as acarbose, inhibit the breakdown and absorption of sucrose, as well as other carbohydrates hydrolyzed by alpha-glucosidase, in particular starch. It is used in the treatment of type 2 diabetes.

Synonyms: α-D-glucopyranosyl-β-D-fructofuranoside, beet sugar, cane sugar

Appearance

Colorless monoclinic crystals. When molten sucrose hardens, an amorphous transparent mass is formed - caramel.

Chemical and physical properties

Molecular weight 342.3 a. e.m. Gross formula (Hill system): C 12 H 22 O 11. The taste is sweetish. Solubility (in grams per 100 grams of solvent): in water 179 (0 °C) and 487 (100 °C), in ethanol 0.9 (20 °C). Slightly soluble in methanol. Insoluble in diethyl ether. Density 1.5879 g/cm 3 (15 °C). Specific rotation for sodium D-line: 66.53 (water; 35 g/100 g; 20 °C). When cooled with liquid air and illuminated with bright light, sucrose crystals phosphoresce. Does not exhibit reducing properties - does not react with Tollens' reagent and Fehling's reagent. It does not form an open form, therefore it does not exhibit the properties of aldehydes and ketones. The presence of hydroxyl groups in the sucrose molecule is easily confirmed by reaction with metal hydroxides. If a solution of sucrose is added to copper(II) hydroxide, a bright blue solution of copper sucrose is formed. There is no aldehyde group in sucrose: when heated with an ammonia solution of silver (I) oxide, it does not give a “silver mirror”; when heated with copper (II) hydroxide, it does not form red copper (I) oxide. Among the isomers of sucrose with the molecular formula C 12 H 22 O 11, maltose and lactose can be distinguished.

Reaction of sucrose with water

If you boil a solution of sucrose with a few drops of hydrochloric or sulfuric acid and neutralize the acid with alkali, and then heat the solution, molecules with aldehyde groups appear, which reduce copper (II) hydroxide to copper (I) oxide. This reaction shows that sucrose, under the catalytic action of an acid, undergoes hydrolysis, resulting in the formation of glucose and fructose:

Reaction with copper(II) hydroxide

The sucrose molecule contains several hydroxyl groups. Therefore, the compound reacts with copper (II) hydroxide in a similar way to glycerol and glucose. When a sucrose solution is added to the copper(II) hydroxide precipitate, it dissolves; the liquid turns blue. But, unlike glucose, sucrose does not reduce copper(II) hydroxide to copper(I) oxide.

Natural and anthropogenic sources

Contained in sugar cane, sugar beets (up to 28% dry matter), plant juices and fruits (for example, birch, maple, melon and carrots). The source of sucrose - from beets or from cane, is determined by the ratio of the content of stable carbon isotopes 12 C and 13 C. Sugar beets have a C3 mechanism for assimilating carbon dioxide (through phosphoglyceric acid) and preferentially absorbs the 12 C isotope; Sugarcane has a C4 mechanism for absorbing carbon dioxide (via oxaloacetic acid) and preferentially absorbs the 13C isotope.

World production in 1990 -00 tons.

Gallery

Notes

Acarabose: instructions for use.

Find and arrange in the form of footnotes links to authoritative sources that confirm what is written.

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See what “Sucrose” is in other dictionaries:

SUCHAROSE - Chemical name. cane sugar. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. SUCHAROSE chemical. name for cane sugar. Dictionary of foreign words included in the Russian language. Pavlenkov F., 1907 ... Dictionary of foreign words of the Russian language

sucrose - cane sugar, beet sugar Dictionary of Russian synonyms. sucrose noun, number of synonyms: 3 maltobiose (2) ... Dictionary of synonyms

sucrose - s, f. saccharose f. Sugar contained in plants (cane, beet). Ush. 1940. Proulx in 1806 established the existence of several types of sugars. He distinguished cane sugar (sucrose) from grape sugar (glucose) and fruit... ... Historical Dictionary of Gallicisms of the Russian Language

SUCHAROSE - (cane sugar), a disaccharide, upon hydrolysis giving d glucose and d fructose [a 1 (1.5) glucoside and 2 (2.6) fructoside]; monosaccharide residues are connected in it by a diglycosidic bond (see Disaccharides), as a result of which it does not possess... ... Big Medical Encyclopedia

SUCHAROSE - (cane or beet sugar), a disaccharide formed by glucose and fructose residues. An important transport form of carbohydrates in plants (there is especially a lot of sucrose in sugar cane, sugar beets and other sugar-bearing plants).... ...Modern encyclopedia

SUCHAROSE - (cane or beet sugar) a disaccharide formed by glucose and fructose residues. An important transport form of carbohydrates in plants (there is especially a lot of sucrose in sugar cane, sugar beets and other sugar-bearing plants); easy... ... Big Encyclopedic Dictionary

SUGAROSE - (C12H22O11), ordinary white crystalline SUGAR, DISACCHARIDE, consisting of a chain of glucose and FRUCTOSE molecules. It is found in many plants, but for industrial production they mainly use sugar cane and sugar beets.... ... Scientific and technical encyclopedic dictionary

SUGAROSE - SUCHAROSE, sucrose, female. (chem.). Sugar contained in plants (cane, beet). Ushakov's explanatory dictionary. D.N. Ushakov. ... Ushakov’s Explanatory Dictionary

SUGAROSE - SUCHAROSE, s, female. (specialist.). Cane or beet sugar, formed by residues of glucose and fructose. | adj. sucrose, oh, oh. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. ... Ozhegov's Explanatory Dictionary

SUCHAROSE - cane sugar, beet sugar, a disaccharide consisting of glucose and fructose residues. Naib, easily digestible and the most important transport form of carbohydrates in plants; in the form of C. carbohydrates formed during photosynthesis are mixed from the leaf into ... ... Biological encyclopedic dictionary

sucrose - cane sugar, beet sugar - a disaccharide consisting of glucose and fructose residues; one of the most common sugars of plant origin in nature. The main source of carbon in many industries. microbiol. processes... ... Dictionary of microbiology

Books

Sucrose, Jesse Russell. This book will be produced in accordance with your order using Print-on-Demand technology. Attention! The book is a collection of materials from Wikipedia and/or other online sources.… Read more Buy for 998 RUR
Big medical encyclopedia. Volume 23. Sucrose - Vascular tone, . This third edition of the Great Medical Encyclopedia is addressed to both medical readers (doctors, teachers, researchers, students) and other specialists working in... Read more Buy for 370 rubles

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Chemical properties of sucrose

In sucrose solution, ring opening does not occur, so it does not have the properties of aldehydes.

1) Hydrolysis (in acidic environment):

C 12 H 22 O 11 + H 2 O → C 6 H 12 O 6 + C 6 H 12 O 6.

sucrose glucose fructose

2) Being a polyhydric alcohol, sucrose gives a blue color to the solution when reacting with Cu(OH) 2.

3) Interaction with calcium hydroxide to form calcium sucrose.

4) Sucrose does not react with an ammonia solution of silver oxide, so it is called a non-reducing disaccharide.

Polysaccharides.

Polysaccharides– high molecular weight non-sugar-like carbohydrates containing from ten to hundreds of thousands of monosaccharide residues (usually hexoses) linked by glycosidic bonds.

The most important polysaccharides are starch and cellulose (fiber). They are built from glucose residues. The general formula of these polysaccharides is (C 6 H 10 O 5) n. In the formation of polysaccharide molecules, glycosidic (at the C 1 atom) and alcoholic (at the C 4 atom) hydroxyls usually take part, i.e. a (1–4)-glycosidic bond is formed.

From the point of view of the general principles of structure, polysaccharides can be divided into two groups, namely: homopolysaccharides, consisting of monosaccharide units of only one type, and heteropolysaccharides, which are characterized by the presence of two or more types of monomer units.

From a functional point of view, polysaccharides can also be divided into two groups: structural and reserve polysaccharides. Important structural polysaccharides are cellulose and chitin (in plants and animals, as well as in fungi, respectively), and the main reserve polysaccharides are glycogen and starch (in animals, as well as in fungi, and plants, respectively). Only homopolysaccharides will be considered here.

Cellulose (fiber)− the most widespread structural polysaccharide of the plant world.

The main component of the plant cell, synthesized in plants (in wood up to 60% cellulose). Cellulose has great mechanical strength and acts as a support material for plants. Wood contains 50-70% cellulose, cotton is almost pure cellulose.

Pure cellulose is a white fibrous substance, tasteless and odorless, insoluble in water and other solvents.

Cellulose molecules have a linear structure and high molecular weight; they consist only of unbranched molecules in the form of threads, because the shape of β-glucose residues excludes helicalization. Cellulose consists of thread-like molecules, which are assembled into bundles by hydrogen bonds of hydroxyl groups within the chain, as well as between adjacent chains. It is this packing of chains that provides high mechanical strength, fibrousness, insolubility in water and chemical inertness, which makes cellulose an ideal material for building cell walls.

Cellulose consists of α,D-glucopyranose residues in their β-pyranose form, i.e., in the cellulose molecule, β-glucopyranose monomer units are linearly connected to each other by β-1,4-glucosidic bonds:

With partial hydrolysis of cellulose, the disaccharide cellobiose is formed, and with complete hydrolysis, D-glucose is formed. The molecular weight of cellulose is 1,000,000−2,000,000. Fiber is not digested by enzymes of the gastrointestinal tract, since the set of these enzymes of the human gastrointestinal tract does not contain β-glucosidase. However, it is known that the presence of optimal amounts of fiber in food promotes the formation of feces. With the complete exclusion of fiber from food, the formation of feces is disrupted.

Starch- a polymer of the same composition as cellulose, but with an elementary unit representing an α-glucose residue:

Starch molecules are coiled, most of the molecules are branched. The molecular weight of starch is less than the molecular weight of cellulose.

Starch is an amorphous substance, a white powder consisting of small grains, insoluble in cold water, but partially soluble in hot water.

Starch is a mixture of two homopolysaccharides: linear - amylose and branched - amylopectin, the general formula of which is (C 6 H 10 O 5) n.

When starch is processed with warm water, it is possible to isolate two fractions: a fraction soluble in warm water and consisting of amylose polysaccharide, and a fraction that only swells in warm water to form a paste and consisting of amylopectin polysaccharide.

Amylose has a linear structure, α, D-glucopyranose residues are linked by (1–4)-glycosidic bonds. The unit cell of amylose (and starch in general) is represented as follows:

The amylopectin molecule is built in a similar way, but has branches in the chain, which creates a spatial structure. At branching points, monosaccharide residues are linked by (1–6)-glycosidic bonds. Between the branch points there are usually 20-25 glucose residues.

(amylopectin)

As a rule, the amylose content in starch is 10-30%, amylopectin - 70-90%. Starch polysaccharides are built from glucose residues connected in amylose and in the linear chains of amylopectin by α-1,4-glucosidic bonds, and at the branch points of amylopectin by interchain α-1,6-glucosidic bonds.

An amylose molecule contains, on average, about 1000 glucose residues; individual linear sections of the amylopectin molecule consist of 20-30 such units.

In water, amylose does not give a true solution. The amylose chain in water forms hydrated micelles. In solution, when iodine is added, amylose turns blue. Amylopectin also produces micellar solutions, but the shape of the micelles is slightly different. The polysaccharide amylopectin is stained red-violet with iodine.

Starch has a molecular weight of 10 6 -10 7. With partial acid hydrolysis of starch, polysaccharides of a lower degree of polymerization are formed - dextrins, with complete hydrolysis - glucose. Starch is the most important dietary carbohydrate for humans. Starch is formed in plants during photosynthesis and is deposited as a “reserve” carbohydrate in roots, tubers and seeds. For example, grains of rice, wheat, rye and other cereals contain 60-80% starch, potato tubers - 15-20%. A related role in the animal world is played by the polysaccharide glycogen, which is “stored” mainly in the liver.

Glycogen− the main reserve polysaccharide of higher animals and humans, built from α-D-glucose residues. The empirical formula of glycogen, like starch, is (C 6 H 10 O 5) n. Glycogen is found in almost all organs and tissues of animals and humans; the largest amount is found in the liver and muscles. The molecular weight of glycogen is 10 7 -10 9 and higher. Its molecule is built from branching polyglucosidic chains, in which glucose residues are connected by α-1,4-glucosidic bonds. There are α-1,6-glucosidic linkages at the branch points. Glycogen is close in structure to amylopectin.

In the glycogen molecule, there are internal branches - sections of polyglucoside chains between branch points, and external branches - sections from the peripheral branch point to the non-reducing end of the chain. During hydrolysis, glycogen, like starch, is broken down to first form dextrins, then maltose and, finally, glucose.

Chitin− structural polysaccharide of lower plants, especially fungi, as well as invertebrate animals (mainly arthropods). Chitin consists of 2-acetamido-2-deoxy-D-glucose residues linked by β-1,4-glucosidic bonds.

The common sweet sugar used in everyday life is called sucrose. It is an oligosaccharide belonging to the group of disaccharides. The formula of sucrose is C 12 H 22 O 11.

Structure

The molecule contains residues of two cyclic monosaccharides - α-glucose and β-fructose. The structural formula of the substance consists of the cyclic formulas of fructose and glucose connected by an oxygen atom. The structural units are linked together by a glycosidic bond formed between two hydroxyls.

Rice. 1. Structural formula.

Sucrose molecules form a molecular crystal lattice.

Receipt

Sucrose is the most common carbohydrate in nature. The compound is found in fruits, berries, and plant leaves. A large amount of the finished substance is found in beets and sugar cane. Therefore, sucrose is not synthesized, but is isolated through physical action, digestion and purification.

Rice. 2. Sugar cane.

The beets or sugar cane are finely grated and placed in large pots of hot water. The sucrose is washed out to form a sugar solution. It contains various impurities - coloring pigments, proteins, acids. To separate sucrose, calcium hydroxide Ca(OH) 2 is added to the solution. As a result, a precipitate and calcium saccharate C 12 H 22 O 11 · CaO · 2H 2 O are formed, through which carbon dioxide (carbon dioxide) is passed. Calcium carbonate precipitates, and the remaining solution is evaporated until sugar crystals form.

Physical properties

Main physical characteristics of the substance:

molecular weight - 342 g/mol;
density - 1.6 g/cm 3 ;
melting point - 186°C.

Rice. 3. Sugar crystals.

If the molten substance is continued to be heated, the sucrose will begin to decompose and change color. When molten sucrose hardens, caramel is formed - an amorphous transparent substance. Under normal conditions, 211.5 g of sugar can be dissolved in 100 ml of water, 176 g at 0°C, and 487 g at 100°C. Under normal conditions, only 0.9 g of sugar can be dissolved in 100 ml of ethanol.

Once in the intestines of animals and humans, sucrose quickly breaks down into monosaccharides under the action of enzymes.

Chemical properties

Unlike glucose, sucrose does not exhibit the properties of an aldehyde due to the absence of the aldehyde group -CHO. Therefore, the qualitative reaction of the “silver mirror” (interaction with an ammonia solution of Ag 2 O) does not occur. Oxidation with copper(II) hydroxide produces not red copper(I) oxide, but a bright blue solution.

The main chemical properties are described in the table.

Sucrose is not capable of oxidation (it is not a reducing agent in reactions) and is called non-reducing sugar.

Application

Sugar in its pure form is used in the food industry to make artificial honey, sweets, confectionery, and alcohol. Sucrose is used to produce various substances: citric acid, glycerol, butanol.

In medicine, sucrose is used to make mixtures and powders to mask the unpleasant taste.

What have we learned?

Sucrose or sugar is a disaccharide consisting of glucose and fructose residues. It has a sweet taste and easily dissolves in water. The substance is isolated from beets and sugar cane. Sucrose is less active than glucose. It undergoes hydrolysis, reacts with copper (II) hydroxide, forming copper saccharate, and does not oxidize. Sugar is used in the food, chemical industry, and medicine.

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Structure and appearance of sucrose

Disaccharides consist of two monosaccharide residues linked by a glycosidic bond. They can be considered as O-glycosides, in which the aglycone is a monosaccharide residue. The general formula of disaccharides is usually C12H22O11.

There are two possible options for the formation of a glycosidic bond:

1) due to the glycosidic hydroxyl of one monosaccharide and the alcohol hydroxyl of another monosaccharide;
2) due to the glycosidic hydroxyls of both monosaccharides.

The disaccharide formed by the first method contains a free glycosidic hydroxyl, retains the ability to undergo cyclo-oxo-tautomerism and has reducing properties (lactose, maltose, cellobiose).

The disaccharide formed by the second method does not contain a free glycosidic hydroxyl. Such a disaccharide is not capable of cyclo-oxo-tautomerism and is non-reducing (sucrose, trehalose) /1/.

Sucrose C12H22O11, or beet sugar, cane sugar, in everyday life just sugar - a disaccharide consisting of two monosaccharides - b-glucose and b-fructose, is extremely widespread in plants, there is especially a lot of it in beet roots (from 14 to 20%), as well as in sugar cane stalks (from 14 to 25%). Sucrose is a transport sugar in the form of which carbon and energy are transported throughout the plant. It is in the form of sucrose that carbohydrates move from the sites of synthesis (leaves) to the place where they are stored (fruits, roots, seeds).

Sucrose is a very common disaccharide in nature; it is found in many fruits, fruits and berries. The sucrose content is especially high in sugar beets and sugar cane, which are used for the industrial production of table sugar. Sucrose plays a huge role in human nutrition. A characteristic feature of sucrose is the ease of its hydrolysis in an acidic solution - the rate of its hydrolysis is approximately 1000 times greater than the rate of hydrolysis of maltose or lactose. Sucrose has high solubility. Chemically, fructose is quite inert, i.e. when moving from one place to another, it is almost not involved in metabolism. Sometimes sucrose is stored as a reserve nutrient.

Synonyms: alpha-D-glucopyranosyl-beta-D-fructofuranoside, beet sugar, cane sugar.

Sucrose crystals are colorless monoclinic crystals. When molten sucrose hardens, an amorphous transparent mass is formed - caramel /7/.

Sucrose consists of a-D-glucopyranose and b-D-fructofuranose, connected by an a-1>b-2 bond due to glycosidic hydroxyls (Fig. 1):

Rice. 1

Sucrose does not contain free hemiacetal hydroxyl, so it is not capable of oxy-oxo tautomerism and is a non-reducing disaccharide /2/.

When heated with acids or under the action of the enzymes a-glucosidase and b-fructofuranosidase (invertase), sucrose is hydrolyzed to form a mixture of equal amounts of glucose and fructose, which is called invert sugar (Fig. 2).

Rice. 2 Hydrolysis of sucrose by heating with acids or under the action of enzymes