Identifying Sucrose
Sucrose can be identified by a collection of different names and identities, but the name most familiar to many in the scientific community or not is, “sugar.” Although sucrose is the most commonly referred to name of sugar, it may be referred to as its chemical formula C12H22O11 ("Chemical Formula" screen 1), or its IUPAC name - (2R,3R,4S,5S,6R)-2-{[(2S,3S,4S,5R)-3,4-Dihydroxy-2,5-bis(hydroxymethyl)tetrahydro-2-furanyl]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(hydroxyméthyl)tétrahydro-2-furanyl]oxy}-6-(hydroxyméthyl)tétrahydro-2H-pyran-3,4,5-triol57-50-1 ("Identification" screen 3).
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Classifying Sucrose
As sucrose is so commonly used in mixtures, blends, and chemical reactions, it is imperative that it be classified by polarity, organic or inorganic, and type of molecule; as all of these play a key role in determining the nature of the reaction that will occur when sucrose is mixed with any other chemical. By determining a compounds classifications we can accurately help to predict the reaction before it occurs, which can identify if the reaction is safe or not. Sucrose’s or “table sugar’s” classifications can be integral as they are so commonly used in foods that the chemical reactions they are involved in preparing food determine the food. Firstly, sucrose is an organic compound, as it has multiple carbon-carbon bonds as well as multiple carbon-hydrogen bonds ("Sucrose" screen 1). Secondly, sucrose is a polar covalent molecule, due to the fact that it bonds covalently with other molecules, meaning it will, "share," electrons with whatever it is bonded with to achieve a full shell of valence electrons (Haberer 62 par 1). Additionally, Sucrose is classified as a sugar ("Sucrose" screen 1). Sucrose has a molar mass of 342.30 grams per mol, as well as a percent composition of 42.098% Carbon, 6.491% Hydrogen, and 51.411% Oxygen.