About sucrose as a disaccharide

Sucrose is found in many varieties of fruits, berries and other plants - sugar beet and sugar cane.Recent and used for industrial processing of sugar which is consumed by people.

It is characterized by a high degree of solubility, chemical inertness and non-involvement in metabolism.Hydrolyzing (or splitting of sucrose into glucose and fructose) in the intestines takes place by means of alpha-glucosidase, located in the small intestine.

In its pure form, this disaccharide is a colorless monoclinic crystals.By the way, everyone knows caramel - is the product obtained by solidification of molten sucrose and further education transparent amorphous mass.

Many countries are engaged in the extraction of sucrose.Thus, in 1990, world sugar production amounted to 11
0 million tons.

chemical properties of sucrose

Disaccharide quickly dissolved in ethanol and less - in methanol and did not dissolve and diethyl ether.Sucrose density at 15 degrees C is 1.5279 g per cm3.

It can also phosphorescent when cooled with liquid air flow or active lighting glare.

Sucrose does not react with Tollens reagent, Fehling and Benedict, does not exhibit the properties aldegitov and ketones.It is also found that by adding sucrose solution to a second type of cupric hydroxide saccharate solution is formed of copper having a bright blue light.The disaccharide is not an aldehyde group, other isomers are maltose, sucrose and lactose.

In the case of the experiment to detect the reaction of sucrose with a water solution with a disaccharide refluxed with a few drops of hydrochloric or sulfuric acid and then it is neutralized using alkali.The solution is then reheated, whereupon there aldehyde molecule having the ability to recover copper hydroxide oxide of the second type to the same metal but of the first type.Thus, the assertion is proved that sucrose with the participation of the catalytic action of the acid is able to hydrolyze.This produces glucose and fructose.Inside

sucrose molecule has more hydroxyl groups, whereby the compound can interact with a second type of copper hydroxide according to the same principle as the glycerol and glucose.If adding sucrose solution to precipitate copper hydroxide of this type, the latter is dissolved, and all the liquid will turn blue.