PRODUCTS

SUCROSE

CAS: 57-50-1
European Community (EC) Number: 200-334-9

IUPAC Name: (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol

Molecular Formula: C12H22O11
Molecular Weight: 342.30 g/mol

Experimental Properties

Physical Description: Sucrose appears as white odorless crystalline or powdery solid. Denser than water.
Color / Form: Monoclinic sphenoidal crystals, crystalline masses, blocks, or powder
Odor: Characteristic caramel
Taste: Sweet
Boiling Point: Decomposes
Melting Point: 320 to 367 °F (decomposes)
Solubility: greater than or equal to 100 mg/mL at 66 °F
Density: 1.59 at 68 °F
Vapor Pressure: 0 mmHg (approx)
Stability / Shelf Life: STABLE IN AIR
Decomposition: When heated to decomposition it emits acrid smoke and fumes.
Heat of Combustion: -1.35X10+6 cal/mol
pH: Soln are neutral to litmus
Surface Tension: 71-75 mN/m @ 1-0.6 mol/l

Sucrose appears as white odorless crystalline or powdery solid.
Denser than water.

Sucrose is a glycosyl glycoside formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the fructose.
Sucrose has a role as an osmolyte, a sweetening agent, a human metabolite, an algal metabolite, a Saccharomyces cerevisiae metabolite, an Escherichia coli metabolite and a mouse metabolite.

Sweetening agent and food.
Starting material in fermentative prodn of ethanol, butanol, glycerol, citric and levulinic acids.
Used in pharmaceuticals as a flavor, as a preservative, as antioxidant (in form of invert sugar), as demulcent, as substitute for glycerol, as granulation agent and excipient for tablets, as coating for tablets.
In plastics and cellulose industry, in rigid polyurethane foams, manuf of ink and of transparent soaps.

Sucrose is commonly referred to as table sugar or cane sugar.

In a C12H22O11 molecule, the fructose and glucose molecules are connected via a glycosidic bond.
This type of linking of two monosaccharides called glycosidic linkage.
Sucrose has a monoclinic crystal structure and is quite soluble in water.
Sucrose is characterized by its sweet taste.

William Miller, an English chemist, coined the word sucrose in the year 1857.
Sucrose is widely used as a sweetener in food.
C12H22O11 can be obtained from sugar beets or sugar canes, but it must be refined to be fit for human consumption.
Refined sucrose (or sugar) is a popular ingredient in many food recipes because of its sweet taste.

Physical Properties of Sucrose

- Sucrose has a monoclinic crystal structure.
- When subjected to high temperatures (over 186oC), this compound decomposes, yielding caramel.
- Its solubility in water at a temperature of 20oC is 203.9g/100mL
- The standard enthalpy of combustion corresponding to sucrose is 5647 kJ.mol-1.

Chemical Properties of Sucrose

-Sucrose can undergo a combustion reaction to yield carbon dioxide and water.
-When reacted with chloric acid, this compound yields hydrochloric acid, carbon dioxide, and water.
-Upon hydrolysis, the glycosidic bond linking the two carbohydrates in a C12H22O11 molecule is broken, yielding glucose and fructose.
-Sucrose can be dehydrated with the help of H2SO4 (which acts as a catalyst) to give rise to a black solid which is rich in carbon.

Thermal Degradation of Sucrose

When heated to temperatures above 186 degrees Celsius, sucrose undergoes a decomposition reaction to give rise to caramel.
In a manner that is similar to other carbohydrates, sucrose undergoes combustion in the presence of oxygen to yield water and carbon dioxide as the products.
Sucrose can also be noted that sucrose can be reacted with potassium nitrate (a powerful oxidizing agent with the chemical formula KNO3) to yield a special type of fuel known as rocket candy.
The chemical equation for the reaction between sucrose and potassium nitrate is provided below.

C12H22O11 + 6KNO3 → 3K2CO3 + 3N2 + 9CO + 11H2O

It can also be noted that sucrose undergoes a combustion reaction with chloric acid to yield hydrochloric acid, water, and carbon dioxide.
This reaction can be represented by the following chemical equation:

C12H22O11 + 8HClO3 → 8HCl + 11H2O + 12CO2

Dehydration of Sucrose with Sulfuric Acid

Sucrose can be subjected to dehydration in the presence of sulfuric acid in order to obtain a black solid that is rich in carbon.
The idealized chemical equation for this process is provided below.

C12H22O11 + H2SO4 → 11H2O + 12C (carbon-rich solid) + heat

It can also be noted that small quantities of SO3 can be produced in this process.

Uses of Sucrose
Some of the important uses of this compound are listed below.

- Sucrose is one of the most important components of soft drinks and other beverages.
- This compound is used in many pharmaceutical products.
- Sucrose serves as a chemical intermediate for many emulsifying agents and detergents.
- Sucrose also serves as a food thickening agent and as a food stabilizer.
- The shelf lives of many food products, such as jams and jellies, are extended with the help of this compound.
- The use of sucrose in baking results in the brown colour of the baked products.
- Sucrose also serves as an antioxidant (a compound that inhibits oxidation).
- Sucrose is widely used as a food preservative.

"Sugar” refers to a family of related chemical compounds that includes sucrose, the ordinary refined sugar found in Halloween candy.
Sucrose is a disaccharide, or two-part molecule, formed by linking the monosaccharide sugars glucose and fructose.
Honey–mostly a mixture of sucrose, glucose, and fructose–is formed when honeybees digest plant nectars using enzymes called invertases to break apart the sucrose molecules.

Sucrose or table sugar is obtained from sugar cane or sugar beets.
Sucrose is made from glucose and fructose units.
The glucose and fructose units are joined by an acetal oxygen bridge in the alpha orientation.
The structure is easy to recognize because it contains the six member ring of glucose and the five member ring of fructose.

The use of sucrose as a chemical raw material was first motivated by the desire to increase the small proportion of the total production dedicated to the applications of higher value, essentially for nonfood uses.
The conformational structure of sucrose is essentially based on the intramolecular hydrogen-bond network that connects hydroxyl groups from the glucose and the fructose moieties.
Some scales of relative acidity of the hydroxyl groups of sucrose, converging on the highest acidity for OH-2, can be established either by semi-empirical calculations or be deduced from the distribution of the regio-isomers after selective substitution.
It is found that because of the high stability of the ether function, etherification of unprotected sucrose leads to a kinetic distribution of products directly reflecting the relative reactivity of the hydroxyl groups.
Specific microorganisms, yeasts, and bacteria can also convert sucrose into other alcohols, as well as organic acids, amino acids, and vitamins.
All these biological processes have been improved with the help of modern biotechnology, making them more chemically and economically efficient and to direct them toward new and useful chemical products.

Sucrose (β-d-fructofuranosyl α-d-glucopyranoside) is a natural disaccharide that is by far the most available of all low molecular weight carbohydrates.
Sucrose is produced from sugar beet or sugar cane on the industrial scale (148 million tonnes in 2006), and its chemistry has attracted considerable interest.
Sucrose could be used as an organic raw material, as it is cheap, pure, stable, and chemically reactive.
Sucrochemistry, by analogy to petrochemistry, covers all processes using sucrose (and sometimes, by extension, using other available carbohydrates, notably glucose) as starting material and leads to materials or compounds of industrial interest, many for everyday applications and used in high tonnage.
Being obtained from renewable agricultural resources, such simple carbohydrates thus constitute valuable starting compounds for replacing those produced from fossil resources, provided that economically viable processes can be developed.
On the organic chemistry side, the need for synthetic efficiency presents a real challenge because of the structural complexity and functional richness of the sucrose molecule.
Consequently organic chemists have been, already for many decades, interested in the chemistry of sucrose.

For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet.
Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose.
Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar.
The sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour.
The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet.

Sugar is often an added ingredient in food production and recipes.
About 185 million tonnes of sugar were produced worldwide in 2017.

Sucrose is particularly dangerous as a risk factor for tooth decay because Streptococcus mutans bacteria convert it into a sticky, extracellular, dextran-based polysaccharide that allows them to cohere, forming plaque.
Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide.

Physical and chemical properties

Structural O-α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside
In sucrose, the monomers glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit.
The bond is called a glycosidic linkage.
Glucose exists predominantly as a mixture of α and β "pyranose" anomers, but sucrose has only the α form.
Fructose exists as a mixture of five tautomers but sucrose has only the β-D-fructofuranose form. Unlike most disaccharides, the glycosidic bond in sucrose is formed between the reducing ends of both glucose and fructose, and not between the reducing end of one and the non-reducing end of the other.
This linkage inhibits further bonding to other saccharide units, and prevents sucrose from spontaneously reacting with cellular and circulatory macromolecules in the manner that glucose and other reducing sugars do.
Since sucrose contains no anomeric hydroxyl groups, it is classified as a non-reducing sugar.

Sucrose crystallizes in the monoclinic space group P21 with room-temperature lattice parameters a = 1.08631 nm, b = 0.87044 nm, c = 0.77624 nm, β = 102.938°.

The purity of sucrose is measured by polarimetry, through the rotation of plane-polarized light by a sugar solution.
The specific rotation at 20 °C (68 °F) using yellow "sodium-D" light (589 nm) is +66.47°.
Commercial samples of sugar are assayed using this parameter.
Sucrose does not deteriorate at ambient conditions.

Thermal and oxidative degradation
Sucrose does not melt at high temperatures.
Instead, Sucrose decomposes at 186 °C (367 °F) to form caramel.
Like other carbohydrates, Sucrose combusts to carbon dioxide and water.
Mixing sucrose with the oxidizer potassium nitrate produces the fuel known as rocket candy that is used to propel amateur rocket motors.

C12H22O11 + 6 KNO3 → 9 CO + 3 N2 + 11 H2O + 3 K2CO3

This reaction is somewhat simplified though.
Some of the carbon does get fully oxidized to carbon dioxide, and other reactions, such as the water-gas shift reaction also take place.
A more accurate theoretical equation is:

C12H22O11 + 6.288 KNO3 → 3.796 CO2 + 5.205 CO + 7.794 H2O + 3.065 H2 + 3.143 N2 + 2.988 K2CO3 + 0.274 KOH

Sucrose burns with chloric acid, formed by the reaction of hydrochloric acid and potassium chlorate:

8 HClO3 + C12H22O11 → 11 H2O + 12 CO2 + 8 HCl

Sucrose can be dehydrated with sulfuric acid to form a black, carbon-rich solid, as indicated in the following idealized equation:

H2SO4 (catalyst) + C12H22O11 → 12 C + 11 H2O + heat (and some H2O + SO3 as a result of the heat).

The formula for sucrose's decomposition can be represented as a two-step reaction: the first simplified reaction is dehydration of sucrose to pure carbon and water, and then carbon oxidises to CO2 with O2 from air.

C12H22O11 + heat → 12 C + 11 H2O

12C + 12 O2 → 12 CO2

Hydrolysis
Hydrolysis breaks the glycosidic bond converting sucrose into glucose and fructose.
Hydrolysis is, however, so slow that solutions of sucrose can sit for years with negligible change.
If the enzyme sucrase is added, however, the reaction will proceed rapidly.
Hydrolysis can also be accelerated with acids, such as cream of tartar or lemon juice, both weak acids.
Likewise, gastric acidity converts sucrose to glucose and fructose during digestion, the bond between them being an acetal bond which can be broken by an acid.

Given (higher) heats of combustion of 1349.6 kcal/mol for sucrose, 673.0 for glucose, and 675.6 for fructose, hydrolysis releases about 1.0 kcal (4.2 kJ) per mole of sucrose, or about 3 small calories per gram of product.

Synthesis and biosynthesis of sucrose

The biosynthesis of sucrose proceeds via the precursors UDP-glucose and fructose 6-phosphate, catalyzed by the enzyme sucrose-6-phosphate synthase.
The energy for the reaction is gained by the cleavage of uridine diphosphate (UDP).
Sucrose is formed by plants, algae and cyanobacteria but not by other organisms.
Sucrose is the end product of photosynthesis and is found naturally in many food plants along with the monosaccharide fructose.
In many fruits, such as pineapple and apricot, sucrose is the main sugar.
In others, such as grapes and pears, fructose is the main sugar.

Chemical synthesis
After numerous unsuccessful attempts by others, Raymond Lemieux and George Huber succeeded in synthesizing sucrose from acetylated glucose and fructose in 1953.

Sources
In nature, sucrose is present in many plants, and in particular their roots, fruits and nectars, because it serves as a way to store energy, primarily from photosynthesis.
Many mammals, birds, insects and bacteria accumulate and feed on the sucrose in plants and for some it is their main food source.
Although honeybees consume sucrose, the honey they produce consists primarily of fructose and glucose, with only trace amounts of sucrose.

As fruits ripen, their sucrose content usually rises sharply, but some fruits contain almost no sucrose at all.
This includes grapes, cherries, blueberries, blackberries, figs, pomegranates, tomatoes, avocados, lemons and limes.

Sucrose is a naturally occurring sugar, but with the advent of industrialization, it has been increasingly refined and consumed in all kinds of processed foods.

The plant Çöven, Gypsophila simonii is widely distributed throughout Çankırı, where it is a native species, and Turkey.
In this study, chemical and physical properties of unripe saponins obtained by extraction from the roots of Gypsophila simonii, an endemic plant, were isolated and investigated.
The obtained sapogenin from Gypsophila simonii extract was crystallized for X-ray diffraction; but X-ray analysis results showed that the crystallized compound was sucrose C12H22O11.

Metabolism of sucrose

In humans and other mammals, sucrose is broken down into its constituent monosaccharides, glucose and fructose, by sucrase or isomaltase glycoside hydrolases, which are located in the membrane of the microvilli lining the duodenum.[43][44] The resulting glucose and fructose molecules are then rapidly absorbed into the bloodstream. In bacteria and some animals, sucrose is digested by the enzyme invertase. Sucrose is an easily assimilated macronutrient that provides a quick source of energy, provoking a rapid rise in blood glucose upon ingestion. Sucrose, as a pure carbohydrate, has an energy content of 3.94 kilocalories per gram (or 17 kilojoules per gram).

If consumed excessively, sucrose may contribute to the development of metabolic syndrome, including increased risk for type 2 diabetes, insulin resistance, weight gain and obesity in adults and children.

Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits.
Sucrose is produced naturally in plants and is the main constituent of white sugar.
Sucrose has the molecular formula C12H22O11.
For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet.
Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose.
Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar.
The sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour.
The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet.
Sugar is often an added ingredient in food production and recipes.
About 185 million tonnes of sugar were produced worldwide in 2017.
Sucrose is particularly dangerous as a risk factor for tooth decay because Streptococcus mutans bacteria convert it into a sticky, extracellular, dextran-based polysaccharide that allows them to cohere, forming plaque.
Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide.

There are many different types of sugars, the most common of which is sucrose, otherwise known as table sugar, granulated sugar or just plain “sugar.”
If you use sugar to bake or sweeten coffee or tea, sucrose is probably the type of sugar you are using.
Scientifically speaking, sucrose is a type of carbohydrate, a disaccharide made of equal parts of two monosaccharides: glucose and fructose.

Sucrose can be a natural sugar or added sugar depending on its source.
Sucrose is considered a natural sugar when we consume it directly from whole plant foods.
It is considered added sugar when we consume it from packaged foods and beverages to which sucrose has been added during manufacturing.
Unfortunately, only about one in ten American adults eats the recommended amount of fruits or vegetables per day, while six in ten American adults eat more added sugars than is recommended.

When we consume sucrose, it is broken down into equal parts glucose and fructose.
Glucose ultimately gets taken up by our cells with the help of insulin, while fructose is handled in the liver and does not need insulin to be absorbed. Regardless of its source, sucrose provides four calories per gram, and our bodies process it in similar ways.

This is not to say that all sources of sucrose are nutritionally equivalent—some sources provide more nutrients than others, which can affect how we metabolize sucrose.
One such nutrient is fiber.
While not always the case, fruits, vegetables and nuts tend to contain more grams of fiber per calorie than most packaged foods and beverages with added sugars.
Fiber helps to slow the rate of stomach emptying and digestion while also reducing glucose absorption.
Thus, meals that contain fiber generally do not impact our blood sugar as much as meals without fiber.

Sucrose, organic compound, colourless sweet-tasting crystals that dissolve in water.
Sucrose (C12H22O11) is a disaccharide; hydrolysis, by the enzyme invertase, yields “invert sugar” (so called because the hydrolysis results in an inversion of the rotation of plane polarized light), a 50:50 mixture of fructose and glucose, its two constituent monosaccharides.

Sucrose occurs naturally in sugarcane, sugar beets, sugar maple sap, dates, and honey.
Sucrose is produced commercially in large amounts (especially from sugarcane and sugar beets) and is used almost entirely as food.

SYNONYMS:

sucrose
57-50-1
saccharose
sugar
Table sugar
Cane sugar
White sugar
D-Sucrose
Rohrzucker
Saccharum
Microse
Rock candy
Amerfand
Amerfond
Confectioner's sugar
D-(+)-Saccharose
Sucrose, pure
sacarosa
D(+)-Sucrose
Sucrose, dust
D(+)-Saccharose
Sacharose
D-(+)-Sucrose
beta-D-Fructofuranosyl-alpha-D-glucopyranoside
D-Saccharose
CCRIS 2120
HSDB 500
Sucraloxum [INN-Latin]
CHEBI:17992
beta-D-Fructofuranosyl alpha-D-glucopyranoside
NCI-C56597
(+)-Sucrose
AI3-09085
alpha-D-Glucopyranosyl beta-D-fructofuranoside
Sucrose, purified
(alpha-D-Glucosido)-beta-D-fructofuranoside
EINECS 200-334-9
NSC 406942
Fructofuranoside, alpha-D-glucopyranosyl, beta-D
Glucopyranoside, beta-D-fructofuranosyl, alpha-D
DTXSID2021288
UNII-C151H8M554
GNE-410
S-67F
Glc(alpha1->2beta)Fru
alpha-D-Glucopyranoside, beta-D-fructofuranosyl-
C151H8M554
NSC-406942
DTXCID101288
1-alpha-D-glucopyranosyl-2-beta-D-fructofuranoside
alpha-D-Glucopyranoside, beta-D-fructofuranosyl
MFCD00006626
beta-D-Fruf-(2<->1)-alpha-D-Glcp
NCGC00164248-01
Sucraloxum
Sucraloxum (INN-Latin)
SUCROSE (II)
SUCROSE [II]
SUCROSE (USP-RS)
SUCROSE [USP-RS]
(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
SUCROSE (EP IMPURITY)
SUCROSE [EP IMPURITY]
SUCROSE (EP MONOGRAPH)
SUCROSE [EP MONOGRAPH]
Saccarose
Sucrose [USAN:JAN]
CAS-57-50-1
(2R,3R,4S,5S,6R)-2-{[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy}-6-(hydroxymethyl)oxane-3,4,5-triol
92004-84-7
Sucrose [JAN:NF]
Beetsugar
GLC-(1-2)FRU
Frost Sugar
Sucrose,ultrapure
Manalox AS
Compressible sugar
Sucrose, AR
Sucrose, LR
Sucrose, ultrapure
Sucrose, USP
Sucrose ACS grade
Sucrose (TN)
Sugar spheres (NF)
Sugar,(S)
REFINED SUGAR
Sucrose, ACS reagent
Sucrose, reagent grade
1af6
SUGAR, WHITE
SUCROSE [VANDF]
Sucrose (for injection)
SUCROSE [HSDB]
SUCROSE [INCI]
DYSPEPSIA HEADACHE
Sucrose (JP17/NF)
SUCROSE [FCC]
SUCROSE [JAN]
SUGAR [VANDF]
SUCROSE [MI]
SUCROSE [NF]
Sucrose Biochemical grade
SUCROSE [WHO-DD]
Sucrose, SAJ first grade
SACCHARUM OFFICINALE
Sugar, compressible (NF)
bmse000119
bmse000804
bmse000918
Epitope ID:153236
Sucrose, >=99.5%
Sucrose, JIS special grade
White soft sugar (JP17)
Sucrose, analytical standard
Sucrose, cell culture tested
Sugar, confectioner's (NF)
1-alpha-D-glucopyranosyl-2-beta-D-fructofranoside
Sucrose, p.a., ACS reagent
CHEMBL253582
GTPL5411
CHEBI:65313
Sucrose, Molecular Biology Grade
CZMRCDWAGMRECN-UGDNZRGBSA-N
Sucrose, >=99.5% (GC)
alpha-D-Glc-(1-2)-beta-D-Fru
SACCHARUM OFFICINALE [HPUS]
HY-B1779
Tox21_112093
Tox21_201397
Tox21_300410
BDBM50108105
s3598
Sucrose, for electrophoresis, >99%
AKOS024306988
alpha-D-Glc-(1-->2)-beta-D-Fru
Sucrose Palmitic Acid (1:1 Mixture)
DB02772
Sucrose, BioXtra, >=99.5% (GC)
a-D-Glucopyranosyl A-D-fructofuranoside
b -D-Fructofuranosyl a-D-glucopyranoside
NCGC00164248-02
NCGC00164248-03
NCGC00164248-05
NCGC00254237-01
NCGC00258948-01
D-Saccharose 20000 microg/mL in Water
Sucrose, meets USP testing specifications
Sucrose, Vetec(TM) reagent grade, 99%
D-Saccharose 1000 microg/mL in Methanol
alpha-D-Glucopyranosylbeta-D-fructofuranoside
CS-0013810
S0111
Sucrose, Grade I, plant cell culture tested
Sucrose, Grade II, plant cell culture tested
C00089
D00025
D70407
EN300-126630
Sucrose, for molecular biology, >=99.5% (GC)
Sucrose|?-D-Fructofuranosyl ?-D-glucopyranoside
SR-01000883983
Sucrose, NIST(R) SRM(R) 17f, optical rotation
J-519846
Q4027534
SR-01000883983-1
Sucrose, for microbiology, ACS reagent, >=99.0%
alpha-D-glucopyranosyl-(1->2)-beta-D-fructofuranoside
Sucrose, British Pharmacopoeia (BP) Reference Standard
Sucrose, European Pharmacopoeia (EP) Reference Standard
Sucrose, Vetec(TM) reagent grade, RNase and DNase free
Z1589255958
.BETA.-D-FRUCTOFURANOSYL-.ALPHA.-D-GLUCOPYRANOSIDE
beta-D-fructofuranosyl-(2↔1)-alpha-D-glucopyranoside
Sucrose, analytical standard, for enzymatic assay kit SCA20
.ALPHA.-D-GLUCOPYRANOSIDE, .BETA.-D-FRUCTOFURANOSYL-
SUCROSE (CONSTITUENT OF CRANBERRY LIQUID PREPARATION)
Sucrose, anhydrous, free-flowing, Redi-Dri(TM), ACS reagent
Sucrose, BioUltra, for molecular biology, >=99.5% (HPLC)
Sucrose, United States Pharmacopeia (USP) Reference Standard
Carbon isotopes in sucrose, NIST(R) RM 8542, IAEA-CH-6 sucrose
SUCROSE (CONSTITUENT OF CRANBERRY LIQUID PREPARATION) [DSC]
Compressible sugar, United States Pharmacopeia (USP) Reference Standard
Sucrose, puriss., meets analytical specification of Ph. Eur., BP, NF
WURCS=2.0/2,2,1/[ha122h-2b_2-5][a2122h-1a_1-5]/1-2/a2-b1
(2R,3R,4S,5S,6R)-2-(((2S,3S,4S,5R)-3,4-Dihydroxy-2,5-bis(hydroxymethyl)tetrahydrofuran-2-yl)oxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol
(2R,3R,4S,5S,6R)-2-((2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)tetrahydrofuran-2-ylhydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol
(2R,3R,4S,5S,6R)-2-((2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)tetrahydrofuran-2-yloxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol
(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)tetrahydrofuran-2-yl]oxy-6-(hydroxymethyl)tetrahydropyran-3,4,5-triol
8027-47-2
8030-20-4
85456-51-5
86101-30-6
87430-66-8
A-5
Sucrose, BioReagent, suitable for cell culture, suitable for insect cell culture, >=99.5% (GC)