Sugar Formula with Structural Molecular Formula

Sugar Formula Overview

A sugar formula for table sugar is commonly known as a sucrose formula. Sucrose is a kind of disaccharide. It is made up of two monosaccharide molecules: fructose and glucose. Sucrose's chemical or molecular formula is C12H22O11. There are 12 carbon atoms, 11 oxygen atoms, and 22 hydrogen atoms in each sugar molecule. It is derived from sugarcane, Beta vulgaris, and a variety of other plants. It is commonly used as a sweetener in food.

What is Sugar?

"Sugar" refers to simple carbohydrates that are soluble in water and have a sweet flavor. Sugar is white in appearance and has no odor. It is the most plentiful energy source. The sugar molecule is the most widely used term in organic chemistry when referring to biomolecules. Sucrose molecular formula is another name for sugar formula.

Sucrose is the primary component in contemporary sweet manufacturing. It is used in the home to make sweets, and it is also used as a food preservation agent in the food business. Some medications, tablets, and syrups may also include it. Sugar is not a harmful material, but it is linked to a variety of health concerns when ingested in excess, including tooth decay, high glycemic index, diabetes, and obesity.

• Physical Characteristics of Sugar

The following are some of the physical characteristics of sugar- 

1. Sugar looks like a white, crystalline substance.
2. It has a molecular weight of 342.30 g/mol and a density of 1.587 g/cm3.
3. At 459 K, its melting point decomposes.
4. It is soluble in water and has a solubility of 203.9g/100mL at 20° C and a standard combustion enthalpy of 5647 kJ.mol-1.

• Chemical Characteristics of Sugar

Sucrose/sugar can be dehydrated in the presence of sulfuric acid to produce a black solid high in carbon and low in SO3. 

The chemical reaction is as follows-

The reaction of a sugar molecule (C12H22O11) with chloric acid (HClO3) produces hydrochloric acid, carbon dioxide, and water.

Sucrose interacts with strong oxidising chemicals such as potassium nitrate (KNO3) to form rocket candy, a type of fuel. 

The chemical reaction is as follows-

Read more about First 20 Elements of Periodic Table and Versatile Nature of Carbon

Sugar/Sucrose Uses

The uses of Sugar are as follows-

1. Sucrose is used to preserve food and functions as an antioxidant.
2. Sugar is a key ingredient in soft drinks.
3. It functions as a food thickener as well as a food stabiliser.
4. Sucrose is used in baking to provide a deep brown hue and also in the preparation of jams, jellies, and sweets
5. It is a chemical intermediate used in detergents.

Molecular Weight of Sugar

Molecular formula of sugar is C12H22O11.

Atomic weight of each Hydrogen atom = 1.00784

Atomic weight of each Carbon atom = 12.011  

Atomic weight of each Oxygen atom = 15.999

Molar mass = (12 × 12.011) + (22 × 1.00784 ) + (11 × 15.999)

                    = 144.132 + 22.17248 + 175.989

                    = 342.29348 g/mol.

Candidates can also read more about Electrochemicals Series, Fehling Test, and Father of Chemistry.

Sugar Formula for Other Sugars

The following table shows that some sugars have the same chemical formula and are distinguished by the structure, position, and kind of chemical connections that connect them-

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What is Sucrose?

Sucrose is a glucose and fructose disaccharide which is also known as cane sugar, table sugar, or industrial sugar. It is sometimes referred to as invert sugar. The glycosidic linkage direction in sucrose is 1'-2".

Formula for Sucrose

The molecule of sugar, sucrose, and cane sugar are the same. C12H22O11 is the chemical formula for sucrose. C represents carbon, H represents hydrogen, and O represents oxygen in the sugar chemical formula.

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Properties of Sucrose

The following are the properties of Sugar Formula- 

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Structural Formula of Sugar/Sucrose

Sugar is a carbohydrate that is widely used in the food business and in-home cooking. It is also known as saccharose, sucrose, or by the chemical name -D-glucopyranosyl. In the typical representations of organic compounds, their chemical structure may be expressed as follows-

1. Occurrence: Sucrose is derived from sugar cane or sugar beets. It is also present in many plants and nectars, as well as in the metabolism of many mammals, insects, and birds.
2. Preparation: It is not synthesised in industry. It is mostly derived from sugar cane or sugar beet. There have been several attempts to create techniques for sucrose synthesis, but they are not commercially viable.
3. Physical Properties:  Sucrose is a white, odourless, crystalline substance with a pleasant flavour. It is extremely soluble in water and other polar solvents (2000 g/L). It has a density of 1.587 g mL-1. Sucrose has no melting point and decomposes at temperatures as high as 186 degrees Celsius.
4. Chemical Properties: Sucrose is made up of two subunits of two other well-known sugars-Fructose and Glucose. One is a six-member heterocycle (glucose ring), while the other is a five-member heterocycle (fructose ring), with both rings joined by a glycosidic bond. Its great water solubility is owing to the presence of many hydroxyl groups in the molecules, which gives it a polar structure.
5. Another notable feature is that sucrose does not have a melting point; instead, it decomposes at temperatures as high as 186 degrees Celsius, creating caramel in a process widely exploited in the food sector.
6. Uses:Sucrose is the primary component in contemporary sweet manufacturing. It is used in the home to make sweets, and it is also used as a food preservation agent in the food business. Some medications, tablets, and syrups may also include it.
7. Health Hazards:Sugar is not a harmful substance, but it is linked to a variety of health concerns when ingested in excess, including tooth decay, high glycemic index, diabetes, and obesity.

Points to Remember 

The following are some of the things to remember for sucrose formula-

1. Sugar was introduced to the West as a spice rather than a sweetener.
2. Sucrose is derived from sugar cane or sugar beets. It can also be present in many plant nectars.
3. Sucrose is a white, odourless, sweet-flavored crystalline chemical. It is very soluble in water (2000 g/L) and other polar solvents. The density is 1.587 g per mL.
4. Sucrose has no melting point and decomposes at 186 °C.
5. Sugar is also used to preserve food.