Sucrose

**1. Properties and Synthesis of Sucrose:**
– Coined in 1857 from French sucre and -ose suffix
– Abbreviated as Suc in scientific literature
– Glucose and fructose linked via an ether bond
– Crystallizes in monoclinic space group P2
– Purity measured by polarimetry, specific rotation at 20°C is +66.47°
– Biosynthesis via precursors UDP-glucose and fructose 6-phosphate
– End product of photosynthesis
– Naturally found in many food plants
– Chemical synthesis achieved in 1953 by Lemieux and Huber

**2. Production and History of Sucrose:**
– Table sugar dates back to ancient India and China
– Sugar production expanded in Europe post-Crusades
– Mechanization began in the late 18th century
– Beet-sugar industry flourished during the Napoleonic Wars
– Indians discovered sugar crystallization during the Gupta dynasty
– Sugar trade influenced ethnic mixes
– Steam engine powered the first sugar mill in Jamaica in 1768

**3. Types, Sources, and Consumption of Sucrose:**
– Present in plants, roots, fruits, and nectars
– Energy storage from photosynthesis
– Industrialization increased refinement in processed foods
– India and Brazil were major producers in mid-2018
– Beet sugar comes from cooler regions
– High-fructose corn syrup partially replaced sucrose in the US
– Sucrose is a major element in confectionery and desserts

**4. Nutritional Information and Metabolism of Sucrose:**
– 99.9% sucrose, providing only carbohydrates
– Contains 390 kilocalories per 100g serving
– Broken down into glucose and fructose in humans
– Excessive consumption can lead to health issues
– Linked to metabolic syndrome, obesity, and type 2 diabetes
– Tooth decay associated with sugar consumption

**5. Trade, Prices, and International Market Trends:**
– Worldwide sugar production was 185 million tonnes in 2017
– India, EU, and China were leading consumers in 2018
– Beet sugar from cooler regions
– World market sugar futures prices currently strong
– G20 countries advocate for fairer prices
– WTO ruled against EU sugar regime in 2004https://en.wikipedia.org/wiki/Sucrose