Noun
A common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. By extension, any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type.
Source: Webster's dictionaryA 25 °Bx sucrose solution has 25 grams of sucrose per 100 grams of liquid; or, to put it another way, 25 grams of sucrose sugar and 75 grams of water exist in the 100 grams of solution. Source: Internet
About 80 percent of sucrose is derived from sugarcane, the rest almost all from sugar beets. Source: Internet
About 175 million metric tons of sucrose were produced worldwide in 2013. citation The word "sucrose" was coined in 1857 by the English chemist William Miller William Allen Miller, Elements of Chemistry: Theoretical and Practical, Part III. Source: Internet
As sucrose comes into contact with the membrane of the small intestine, the enzyme sucrase catalyzes the cleavage of sucrose to yield one glucose unit and one fructose unit, which are then each absorbed. Source: Internet
Cooks use it for sweetening — its fructose component, which has almost double the sweetness of glucose, makes sucrose distinctively sweet in comparison to other carbohydrates. Source: Internet
A molecule of sucrose is formed by the combination of a molecule of glucose with a molecule of fructose. Source: Internet