Chemical Reactivity of Sucrose with Oxygen

A glycosidic link connects the fructose and glucose molecules in a C12H22O11 molecule. This is referred to as glycosidic linkage. Sucrose crystallises in a monoclinic form and is very soluble in water. It is distinguished by its sweet flavour.

In 1857, William Miller, an English scientist, invented the term sucrose. It is commonly used in food as a sweetener. C12H22O11 can be extracted from sugar beets or sugar canes, but it must be refined before being used in food. Due to its sweetness, refined sucrose (or sugar) is a common component in a wide variety of cuisine dishes.

Structure of Sucrose 

As previously stated, sucrose is a disaccharide composed of two monosaccharides. A sucrose molecule’s structure is seen below.

The glycosidic connection that joins the two carbohydrate groups is depicted above. A sucrose molecule contains no anomeric hydroxyl groups. As a result, it is classed as a non-reducing sugar (since it does not act as a reducing agent).

Chemical Data of Sucrose

Physical Properties of Sucrose

• Sucrose crystallises in a monoclinic form

• When heated to over 186oC, this chemical decomposes to form caramel

• It dissolves in water at a solubility of 203.9g/100mL at a temperature of 20oC

• Sucrose has a standard enthalpy of combustion of 5647 kJ.mol-1

Chemical Properties of  Sucrose

• Sucrose can be combustible, producing carbon dioxide and water.

• When this chemical is treated with chloric acid, hydrochloric acid, carbon dioxide, and water are formed.

• When a C12H22O11 molecule is hydrolyzed, the glycosidic connection between the two carbs is broken, releasing glucose and fructose.

• Sucrose can be dehydrated using H2SO4 (which works as a catalyst) to produce a black carbon-rich solid.

Sucrose’s Chemical Reactivity with Oxygen

The purest form of sucrose is a fine, colourless, odourless crystalline powder with a pleasant, sweet flavour. Large crystals of sucrose are occasionally precipitated onto a string (or other nucleation surface) to make rock candy, a treat.

Sucrose, like other carbohydrates, has a 2:1 hydrogen to oxygen ratio. It is composed of two monosaccharides, Î-glucose and fructose, which are connected together by a glycosidic bond between the glucose unit’s carbon atom 1 and the fructose unit’s carbon atom 2. What makes sucrose unique is that, unlike most polysaccharides, the glycosidic bond forms between the reducing ends of glucose and fructose, not between the reducing ends of the two. This has the effect of inhibiting additional saccharide unit bonding. It is classed as a non reducing sugar because it has no free anomeric carbon atom.

At 186 degrees Celsius, sucrose melts and decomposes to generate caramel, and when combusts, it releases carbon, carbon dioxide, and water. Sucrose is hydrolyzed in water, but the process is so sluggish that it can remain in solution for years with little change. However, if the enzyme sucrase is introduced, the process proceeds swiftly.

Glucose, fructose, sucrose, lactose, maltose, and galactose are all sugar molecules classed as monosaccharides or disaccharides.

Glucose – C6H12O6 – is a monosaccharide with a single oxidation state.

C6H12O6+9O2→6CO2+6H2O

Sucrose (C12H22O11), most generally referred to as table sugar, is a disaccharide formed when glucose and fructose combine in a condensation reaction:

C6H12O6+C6H12O6→C12H22O12+H2O

Sucrose’s combustion reaction is

C12H22O11+12O2→12CO2+11H2O

Applications of  Sucrose

Several of this compound’s significant applications are listed below.

• Sucrose is a key ingredient in soft drinks and other beverages

• This substance is found in a variety of medicinal items

• It is a chemical intermediary in the synthesis of a large number of emulsifying agents and detergents

• It also acts as a food thickener and stabiliser

• This component extends the shelf life of a variety of food products, including jams and jellies

• When sucrose is used in baking, the baked goods take on a brown colour

• Additionally, this molecule functions as an antioxidant (a compound that inhibits oxidation)

• Sucrose is a common food preservative

Conclusion

Thus, this article discusses the structure of a sucrose molecule, its physical and chemical properties, and its applications. We conclude that  consuming glucose, sucrose, or fructose solutions causes caloric overconsumption and body weight increase by activating hunger signals and suppressing satiety signals, as well as activating reward components.