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Sucrose (C12H22O11) is the simple chemical name of table sugar. The full chemical name is [beta]-D-Fructofuranosyl [alpha]-D-glucopyranoside. Sucrose is a disaccharide; each moleculeof sucrose consists of two "simple" sugars or monosaccharides; glucose and fructose).
Sucrose is also the T-formula of glucose, C6H12O6.
Composition
 Diagram of a sucrose molecule Sucrose is a disaccharide composed of one molecule of glucose connected via an α(1-2) glycosidic bond to one molecule of fructose.
Production
Sucrose is a covalently bonded compound. Sucrose is generally extracted from sugar cane or sugar beet and then purified and crystallized. Other (minor) commercial sources are sorghum and sugar maples.
What happens when you burn sucrose. Please could you put this in ASAP
When sucrose(sugar) is burned: When you add sugar to water, the sugar crystals dissolve and the sugar goes into solution. But you cant dissolve an infinite amount of sugar into a fixed volume of water. When as much sugar has been dissolved into a solution as possible, the solution is said to be saturated.
The saturation point is different at different temperatures. The higher the temperature, the more sugar that can be held in solution.
When you cook up a batch of candy, you cook sugar, water, and various other ingredients to extremely high temperatures. At these high temperatures, the sugar remains in solution, even though much of the water has boiled away. But when the candy is through cooking and begins to cool, there is more sugar in solution than is normally possible. The solution is said to be supersaturated with sugar.
Supersaturation is an unstable state. The sugar molecules will begin to crystallize back into a solid at the least provocation. Stirring or jostling of any kind can cause the sugar to begin crystallizing.
Sucrose melts and decomposes at 186°C to form caramel, and when burnt produces carbon dioxide and water. (I think!) It may be when it evaporates. Please could you confirm this. ALL I KNOW IS THAT WATER AND CARBON DIOXIDE ARE PRODUCED AT SOME POINT!
Usage
Pure sucrose is the most common sweetener in the modern, industrialized world. People, and in fact most other mammals except members of the cat family, will gladly accept a food sweetened with sucrose, even if they aren't hungry. Processed food and junk food often have sucrose added.
In the human digestive system
Sucrose is broken down in the gut into its component sugars which are then absorbed into the bloodstream through the intestine, which means this disaccharide can offer a fast sugar boost.
Health effects
Sucrose has several adverse health effects. The most common is tooth decay, in which bacteria in the mouth turn sucrose into acid that attacks tooth enamel. Sucrose has a high food energy content and is also believed to cause obesity. People with diabetes mellitus need to control their intake of sucrose. A large amount of sucrose will result in heightend blood sugar, and over time, can result in high blood pressure.
Because of the health effects of sucrose, several substitutes have been developed, although none appear today as sugar in cooking and they may have other health consequences. A new substitue, Splenda, is now available. Stevia is also available through import from South America.
Misc
- Solubility in water: about 2.1g sucrose / 1g water (at 25°C). source (http://www.science.edu.sg/ssc/detailed.jsp?artid=2382&type=6&root=5&parent=5&cat=53)
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