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n. A crystalline disaccharide of fructose and glucose, C12H22O11, found in many plants but extracted as ordinary sugar mainly from sugar cane and sugar beets, widely used as a sweetener or preservative and in the manufacture of plastics and soaps. Also called saccharose.

n. A disaccharide with formula C12H22O11, consisting of two simple sugars, glucose and fructose; normal culinary sugar

n. 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. At one time the term was used by extension, for any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type; however this usage is now archaic.

n. A general name for the sugars identical in composition and in general properties with cane-sugar, having the formula (C12H22O11)n: same as saccharose.

n. a complex carbohydrate found in many plants and used as a sweetening agent

"Meanwhile, sucrose is simply consumed by all bacteria, Zehner said."

disaccharide    plant product   

saccharose    cane sugar   

galactose    brain sugar   

saccharose   

fructose    aliphatic    maltose    dextrose    electro-chemical    dextrine    glycerin    biodegradable    lipid    mg/dl