One of the best known carbohydrates is sucrose. It is used in food preparation and is also found in the fruits of many plants.

This carbohydrate is one of the main sources of energy in the body, but its excess can lead to dangerous pathologies. Therefore, you should familiarize yourself with its properties and features in more detail.

Physical and chemical properties

Sucrose is an organic compound formed from glucose and fructose residues. It is a disaccharide. Its formula is C12H22O11. This substance is crystalline. It has no color. The taste of the substance is sweet.

It is distinguished by excellent solubility in water. Also, this compound can be dissolved in methanol and ethanol. To melt this carbohydrate, a temperature of 160 degrees is required, as a result of this process, caramel is formed.

For the formation of sucrose, a reaction is required to detach water molecules from simple saccharides. It does not exhibit aldehyde and ketone properties. When reacted with copper hydroxide, forms saccharates. The main isomers are lactose and maltose.

Analyzing what this substance consists of, we can name the first thing that distinguishes sucrose from glucose - sucrose has a more complex structure, and glucose is one of its elements.

In addition, the following differences can be named:

1. Most sucrose is found in beets or cane, which is why it is called beet or cane sugar. The second name for glucose is grape sugar.
2. Sucrose has a sweeter flavor.
3. The glycemic index of glucose is higher.
4. The body metabolizes glucose much faster because it is a simple carbohydrate. For the assimilation of sucrose, its preliminary splitting is necessary.

These properties are the main differences between the two substances, which have quite a lot of similarities. How can you distinguish between glucose and sucrose in an easier way? It is worth comparing their color. Sucrose is a colorless compound with a slight sheen. Glucose is also a crystalline substance, but its color is white.

Biological role

The human body is incapable of direct assimilation of sucrose - this requires hydrolysis. The compound is digested in the small intestine, where fructose and glucose are released from it. It is they who are further split, turning into energy necessary for life. We can say that the main function of sugar is energy.

Thanks to this substance, the following processes take place in the body:

• release of ATP;
• maintaining the norm of blood corpuscles;
• the functioning of nerve cells;
• vital activity of muscle tissue;
• glycogen formation;
• maintaining a stable amount of glucose (with the systematic breakdown of sucrose).

However, despite its beneficial properties, this carbohydrate is considered "empty", so excessive consumption can cause disruptions in the body.

This means that the amount per day should not be too large. Optimally, it should be no more than 10 of the calories consumed. At the same time, this should include not only pure sucrose, but also that that is included in other food products.

You should not completely exclude this compound from the diet, since such actions are also fraught with consequences.

Its lack is indicated by such unpleasant phenomena as:

• depressive moods;
• dizziness;
• weakness;
• increased fatigue;
• decreased performance;
• apathy;
• mood swings;
• irritability;
• migraine;
• weakening of cognitive functions;
• hair loss;
• brittle nails.

Sometimes the body may have an increased need for the product. This happens with active mental activity, since energy is needed for the passage of nerve impulses. Also, this need arises if the body is exposed to a toxic load (sucrose in this case becomes a barrier to the protection of liver cells).

Sugar harm

Abuse of this compound can be dangerous. This is due to the formation of free radicals that occurs during hydrolysis. Because of them, the immune system weakens, which leads to an increase in the body's vulnerability.

In this regard, it is necessary to limit the consumption of this substance, preventing its excessive accumulation.

Natural sources of sucrose

To control the amount of sucrose consumed, you need to know where the compound is contained.

It is included in many foods, and it is also widely distributed in nature.

It is very important to consider which plants contain the component - this will allow you to limit its use to the desired rate.

The natural source of large amounts of this carbohydrate in hot countries is sugarcane, and in temperate countries - sugar beet, Canadian maple and birch.

Also, a lot of substances are found in fruits and berries:

• persimmon;
• corn;
• grapes;
• pineapple;
• mango;
• apricots;
• tangerines;
• plums;
• peaches;
• nectarines;
• carrots;
• melon;
• strawberries;
• grapefruit;
• bananas;
• pears;
• black currant;
• apples;
• walnuts;
• beans;
• pistachios;
• tomatoes;
• potatoes;
• onions;
• cherry;
• pumpkin;
• cherry;
• gooseberry;
• raspberries;
• green peas.

In addition, the compound contains many sweets (ice cream, candy, baked goods) and certain types of dried fruits.

Features of production

Sucrose production implies its industrial extraction from sugar-containing crops. In order for a product to comply with GOST standards, technology must be followed.

It consists in performing the following actions:

1. Sugar beet cleaning and grinding.
2. Placing raw materials in diffusers, after which hot water is passed through them. This allows you to wash up to 95% of the sucrose from the beets.
3. Treatment of the solution with milk of lime. Due to this, impurities are precipitated.
4. Filtration and evaporation. Sugar at this time has a yellowish color due to dyes.
5. Dissolving in water and purifying the solution using activated carbon.
6. Second evaporation, the result of which is the production of white sugar.

Thereafter, the substance is crystallized and filled in packaging for sale.

Sugar production video:

Application area

Since sucrose has many valuable features, it is widely used.

The main areas of its use are:

Also, the product is used in cosmetology, agriculture, in the production of household chemicals.

How does sucrose affect the human body?

This aspect is one of the most important. Many people are trying to understand whether it is worth using a substance and products with its addition in everyday life. Information about the presence of harmful properties in it has spread widely. Nevertheless, we must not forget about the positive impact of the product.

The most important action of the compound is to supply the body with energy. Thanks to him, all organs and systems can function properly, and at the same time a person does not experience fatigue. Under the influence of sucrose, neural activity is activated, the ability to resist toxic effects increases. Due to this substance, the activity of nerves and muscles is carried out.

With a lack of this product, a person's well-being is rapidly deteriorating, his working capacity and mood decrease, and signs of overwork appear.

We must not forget about the possible negative effects of sugar. With its increased content, a person can develop numerous pathologies.

Among the most likely are called:

• diabetes;
• caries;
• periodontal disease;
• candidiasis;
• inflammatory diseases of the oral cavity;
• obesity;
• itching in the genital area.

In this regard, it is necessary to monitor the amount of sucrose consumed. In this case, the needs of the body must be taken into account. In some circumstances, the need for this substance increases, and this needs to be paid attention to.

Video on the benefits and dangers of sugar:

You should also be aware of the limitations. Intolerance to this compound is a rare occurrence. But if it is found, then this means the complete exclusion of this product from the diet.

Another limitation is diabetes mellitus. Is it possible to use sucrose with diabetes mellitus - it is better to ask your doctor. This is influenced by different features: clinical picture, symptoms, individual properties of the organism, patient's age, etc.

The specialist may completely prohibit the use of sugar, as it increases the concentration of glucose, provoking aggravation. The exceptions are cases of hypoglycemia, to neutralize which sucrose or products with its content are often used.

In other situations, it is proposed to replace this compound with sweeteners that do not increase blood glucose levels. Sometimes the ban on the use of this substance is not strict, and diabetics are allowed to consume the desired product from time to time.

1. It is a colorless crystals of sweet taste, readily soluble in water.

2. The melting point of sucrose is 160 ° C.

3. When the molten sucrose solidifies, an amorphous transparent mass is formed - caramel.

4. Contained in many plants: in the sap of birch, maple, carrots, melons, as well as in sugar beets and sugar cane.

Structure and chemical properties.

1. The molecular formula of sucrose is C 12 H 22 O 11.

2. Sucrose has a more complex structure than glucose.

3. The presence of hydroxyl groups in the sucrose molecule is easily confirmed by the reaction with metal hydroxides.

If a sucrose solution is added to copper (II) hydroxide, a bright blue solution of copper sucrose is formed.

4. There is no aldehyde group in sucrose: when heated with an ammonia solution of silver (I) oxide, it does not give a "silver mirror"; when heated with copper (II) hydroxide, it does not form red copper (I) oxide.

5. Sucrose, unlike glucose, is not an aldehyde.

6. Sucrose is the most important of the disaccharides.

7. It is obtained from sugar beet (it contains up to 28% sucrose by dry matter) or from sugar cane.

Reaction of sucrose with water.

If you boil a sucrose solution with a few drops of hydrochloric or sulfuric acid and neutralize the acid with alkali, and then heat the solution with copper (II) hydroxide, a red precipitate will form.

When a sucrose solution is boiled, molecules with aldehyde groups appear, which reduce copper (II) hydroxide to copper (I) oxide. This reaction shows that sucrose undergoes hydrolysis during the catalytic action of the acid, resulting in the formation of glucose and fructose:

C 12 H 22 O 11 + H 2 O → C 6 H 12 O 6 + C 6 H 12 O 6.

6. The sucrose molecule consists of glucose and fructose residues connected to each other.

Among sucrose isomers having the molecular formula C 12 H 22 O 11, maltose and lactose can be isolated.

Features of maltose:

1) maltose is obtained from starch under the influence of malt;

2) it is also called malt sugar;

3) upon hydrolysis, it forms glucose:

C 12 H 22 O 11 (maltose) + H 2 O → 2C 6 H 12 O 6 (glucose).

Features of lactose: 1) lactose (milk sugar) is found in milk; 2) it has a high nutritional value; 3) during hydrolysis, lactose decomposes into glucose and galactose - an isomer of glucose and fructose, which is an important feature.

66. Starch and its structure

Physical properties and being in nature.

1. Starch is a white powder, insoluble in water.

2. In hot water, it swells and forms a colloidal solution - paste.

3. Being a product of assimilation of carbon monoxide (IV) by green (containing chlorophyll) plant cells, starch is widespread in the plant kingdom.

4. Potato tubers contain about 20% starch, wheat and corn grains - about 70%, rice - about 80%.

5. Starch is one of the most important nutrients for humans.

Starch structure.

1. Starch (C 6 H 10 O 5) n is a natural polymer.

2. It is formed as a result of the photosynthetic activity of plants when absorbing the energy of solar radiation.

3. First, glucose is synthesized from carbon dioxide and water as a result of a number of processes, which in general form can be expressed by the equation: 6CO 2 + 6H 2 O = C 6 H 12 O 6 + 6O 2.

5. Starch macromolecules are not the same in size: a) they include a different number of C 6 H 10 O 5 units - from several hundred to several thousand, while their molecular weight is not the same; b) they differ in structure: along with linear molecules with a molecular weight of several hundred thousand, there are branched molecules, the molecular weight of which reaches several million.

Chemical properties of starch.

1. One of the properties of starch is the ability to give a blue color when interacting with iodine. This color is easy to observe, if you place a drop of iodine solution on a slice of potatoes or a slice of white bread and heat starch paste with copper (II) hydroxide, you will see the formation of copper (I) oxide.

2. If you boil starch paste with a small amount of sulfuric acid, neutralize the solution and react with copper (II) hydroxide, a characteristic copper (I) oxide precipitate is formed. That is, when heated with water in the presence of acid, starch undergoes hydrolysis, and a substance is formed that reduces copper (II) hydroxide to copper (I) oxide.

3. The process of splitting starch macromolecules with water is gradual. First, intermediate products with a lower molecular weight than that of starch are formed - dextrins, then the sucrose isomer - maltose, the final product of hydrolysis is glucose.

4. The reaction of conversion of starch into glucose under the catalytic action of sulfuric acid was discovered in 1811 by a Russian scientist K. Kirchhoff. The method he developed for producing glucose is still used today.

5. Starch macromolecules consist of residues of cyclic L-glucose molecules.

Sucrose C12H22O11, or beet sugar, cane sugar, in everyday life just sugar - a disaccharide, consisting of two monosaccharides - α-glucose and β-fructose.

Sucrose is a naturally occurring disaccharide found in many fruits, fruits and berries. The sucrose content is especially high in sugar beets and sugar cane, which are used for the industrial production of edible sugar.

Colorless monoclinic crystals. When molten sucrose solidifies, an amorphous transparent mass is formed - caramel.

Molecular weight 342.3 amu

The taste is sweetish. Solubility (grams per 100 grams): in water 179 (0 ° C) and 487 (100 ° C), in ethanol 0.9 (20 ° C). Slightly soluble in methanol. Insoluble in diethyl ether

Density 1.5879 g / cm3

When cooled with liquid air, after illumination with bright light, sucrose crystals phosphoresce

Does not exhibit reducing properties - does not react with Tollens' reagent and Fehling's reagent.

Among sucrose isomers with the molecular formula C12H22O11, maltose and lactose can be distinguished

If you boil a sucrose solution with a few drops of hydrochloric or sulfuric acid and neutralize the acid with alkali, and then heat the solution, then molecules with aldehyde groups appear, which reduce copper (II) hydroxide to copper (I) oxide. This reaction shows that sucrose undergoes hydrolysis during the catalytic action of the acid, resulting in the formation of glucose and fructose:

C12H22O11 + H2O → C6H12O6 + C6H12O6

Natural and anthropogenic sources

Contained in sugar cane, sugar beets (up to 28% dry matter), plant juices and fruits (for example, birch, maple, melon and carrots). The source of sucrose production - from beets or from cane - is determined by the ratio of the content of stable carbon isotopes 12C and 13C. Sugar beet has a C3 mechanism for assimilating carbon dioxide (via phosphoglyceric acid) and preferentially absorbs the 12C isotope; Sugarcane has a C4 absorption mechanism for carbon dioxide (via oxaloacetic acid) and preferentially absorbs the 13C isotope.

Question 1. Sucrose. Its structure, properties, production and use.

Answer. It has been experimentally proven that the molecular form of sucrose

- C 12 H 22 O 11. The molecule contains hydroxyl groups and consists of interconnected residues of glucose and fructose molecules.

Physical properties

Pure sucrose is a colorless crystalline substance of sweet taste, readily soluble in water.

Chemical properties:

1. Undergoes hydrolysis:

C 12 H 22 O 11 + H2O C 6 H 12 O 6 + C 6 H 12 O 6

2. Sucrose is a non-reducing sugar. It does not give a "silver mirror" reaction, but interacts with copper (II) hydroxide as a polyhydric alcohol, without reducing Cu (II) to Cu (I).

Being in nature

Sucrose is a part of sugar beet juice (16-20%) and sugar cane (14-26%). In small quantities, it is found together with glucose in the fruits and leaves of many green plants.

Receiving:

1. Sugar beet or sugar cane is turned into fine chips and placed in diffusers through which hot water is passed.

2. The resulting solution is treated with milk of lime, a soluble saccharate of calcium alcoholates is formed.

3. To decompose calcium saccharate and neutralize excess calcium hydroxide, carbon monoxide (IV) is passed through the solution:

C 12 H 22 O 11 CaO 2H 2 + CO 2 = C 12 H 22 O 11 + CaCO 3 + 2H 2 O

4. The solution obtained after precipitation of calcium carbonate is filtered, then evaporated in vacuum apparatus and sugar crystals are separated by centrifugation.

5. Separated granulated sugar usually has a yellowish color, as it contains dyes. To separate them, sucrose is dissolved in water and passed through activated carbon.

Application:

Sucrose is mainly used as a food product and in the confectionery industry. Artificial honey is obtained from it by hydrolysis.

Question 2. Features of the placement of electrons in the atoms of elements of small and large periods. States of electrons in atoms.

Answer. An atom is a chemically indivisible, electrically neutral particle of matter. An atom consists of a nucleus and electrons moving in certain orbitals around it. The atomic orbital is the region of space around the nucleus, within which the electron is most likely to be found. Orbitals are also called electron clouds. Each orbital corresponds to a certain energy, as well as the shape and size of the electron cloud. A group of orbitals for which the energy value is close is referred to the same energy level. There cannot be more than 2n 2 electrons on the energy level, where n is the level number.

Types of electron clouds: spherical - s-electrons, one orbital at each energy level; dumbbell-shaped - p-electrons, three orbitals p x, p y, p z; in the form resembling two crossed ganthey, - d- electrons, five orbitals d xy, d xz, d yz, d 2 z, d 2 x - d 2 y.

The distribution of electrons over energy levels reflects the electronic configuration of the element.

The rules for filling the energy levels with electrons and

sublevels.

1. The filling of each level begins with s-electrons, then the filling of p-, d- and f-energy levels with electrons occurs.

2. The number of electrons in an atom is equal to its ordinal number.

3. The number of energy levels corresponds to the number of the period in which the element is located.

4.the maximum number of electrons at the energy level is determined by the formula

Where n is the number of the level.

5. The total number of electrons in atomic orbitals of the same energy level.

For example, aluminum, the charge of the core is +13

The distribution of electrons by energy levels is 2,8,3.

Electronic configuration

13 Al: 1s 2 2s 2 2p 6 3s 2 3p 1.

In the atoms of some elements, the phenomenon of electron slip is observed.

For example, in chromium, electrons jump from the 4s sublevel to the 3d sublevel:

24 Cr 1s 2 2s 2 2p 6 3s 2 3d 5 3d 5 4s 1.

The electron goes from the 4s-sublevel to 3d, because the 3d 5 and 3d 10 configurations are more energetically favorable. The electron occupies a position in which its energy is minimal.

The filling of the energy f-sublevel with electrons occurs in the element 57La -71 Lu.

Question 3. Recognize substances KOH, HNO 3, K 2 CO 3.

Answer: KOH + phenolphthalene → crimson color of the solution;

NHO 3 + litmus → red color of the solution,

K 2 CO 3 + H 2 SO 4 = K 2 SO 4 + H 2 0 + CO 2

Ticket number 20

Question 1 ... Genetic relationship of organic compounds of various classes.

Answer: Scheme of the chain of chemical transformations:

C 2 H 2 → C 2 H 4 → C 2 H 6 → C 2 H 5 Cl → C 2 H 5 OH → CH 3 CHO → CH 3 COOH

C 6 H 6 C 2 H 5 OH CH 2 = CH-CH = CH 2 CH 3 COOC 2 H 5

C 6 H 5 Cl CH 3 O-C 2 H 5 C 4 H 10

C 2 H 2 + H 2 = C 2 H 4,

alkyne alkene

C 2 H 4 + H 2 = C 2 H 6,

alkene alkane

C 2 H 6 + Cl 2 = C 2 H 5 Cl + HCl,

C 2 H 5 Cl + NaOH = C 2 H 5 OH + NaCl,

chloalkan alcohol

С 2 H 5 OH + 1 / 2O 2 CH 3 CHO + H 2 O,

alcohol aldehyde

CH 3 CHO + 2Cu (OH) 2 = CH 3 COOH + 2CuOH + H 2 O,

C 2 H 4 + H 2 O C 2 H 5 OH,

alkene alcohol

C 2 H 5 OH + CH 3 OH = CH 3 O-C 2 H 5 + H 2 O,

alcohol alcohol ether

3C 2 H 2 C 6 H 6,

alkyne aren

C 6 H 6 + Cl 2 = C 6 H 5 Cl + HCl,

C 6 H 5 Cl + NaOH = C 6 H 5 OH + NaCl,

C 6 H 5 OH + 3Br 2 = C 6 H 2 Br 3 OH + 3HBr;

2C 2 H 5 OH = CH 2 = CH-CH = CH 2 + 2H 2 O + H 2,

alcohol diene

CH 2 = CH-CH = CH 2 + 2H 2 = C 4 H 10.

diene alkane

Alkanes are hydrocarbons with the general formula C n H 2 n +2, which do not add hydrogen and other elements.

Alkenes are hydrocarbons with the general formula C n H 2 n, in the molecules of which there is one double bond between the carbon atoms.

Diene hydrocarbons include organic compounds with the general formula C n H 2 n -2, in the molecules of which there are two double bonds.

Hydrocarbons with the general formula C n H 2 n -2, in the molecules of which there is one triple bond, belong to the acetylene series and are called alkynes.

Compounds of carbon with hydrogen, in the molecules of which there is a benzene ring, are referred to as aromatic hydrocarbons.

Alcohols are derivatives of hydrocarbons in the molecules of which one or more hydrogen atoms are replaced by hydroxyl groups.

Phenols include derivatives of aromatic hydrocarbons, in the molecules of which hydroxyl groups are linked to the benzene ring.

Aldehydes are organic substances containing a functional group - CHO (aldehyde group).

Carboxylic acids are organic substances whose molecules contain one or more carboxyl groups attached to a hydrocarbon radical or a hydrogen atom.

Esters include organic substances that are formed in the reactions of acids with alcohols and contain a group of atoms C (O) -O-C.

Question 2. Types of crystal lattices. Characterization of substances with different types of crystal lattices.

Answer. A crystal lattice is a spatial, ordered by the mutual arrangement of particles of a substance, which has an unambiguous, recognizable motive.

Depending on the type of particles located in the lattice sites, they are distinguished: ionic (ICR), atomic (ACR), molecular (MCR), metal (Met. CR), crystal lattices.

MCR - there is a molecule in the nodes. Examples: ice, hydrogen sulfide, ammonia, oxygen, solid nitrogen. The forces acting between molecules are relatively weak, therefore substances have low hardness, low boiling and melting points, poor solubility in water. V normal conditions these are gases or liquids (nitrogen, hydrogen peroxide, solid CO 2). Substances with MCR belong to dielectrics.

AKP- atoms in the nodes. Examples: boron, carbon (diamond), silicon, germanium. The atoms are connected by strong covalent bonds, therefore, substances are characterized by high boiling and melting points, high strength and hardness. Most of these substances are insoluble in water.

ICR - at the sites of cations and anions. Examples: NaCl, KF, LiBr. This type of lattice is found in compounds with an ionic type of bond (metal-non-metal). Substances are refractory, low-volatile, relatively strong, good conductors of electric current, readily soluble in water.

Met. CR is a lattice of substances consisting only of metal atoms. Examples: Na, K, Al, Zn, Pb, etc. Physical state is solid, insoluble in water. In addition to alkali and alkaline earth metals, conductors of electric current, boiling and melting points range from medium to very high.

Question 3. Task. To burn 70 g of sulfur, 30 liters of oxygen were taken. Determine the volume and amount of the substance formed by sulfur dioxide.

Given: Find:

m (S) = 70 r, V (SO 2) =?

V (O 2) = 30 l. v (SO 2) =?

Solution:

m = 70 G V = 30 L x L

S + O 2 = SO 2.

v: 1 mol 1 mol 1 mol

M: 32 g / mol - -

V: - 22.4 L 22.4 L

V (O 2) theor. = 70 * 22.4 / 32 = 49 l (O 2 is in short supply, the calculation is based on it).

Since V (SO 2) = V (O 2), then V (SO 2) = 30 liters.

v (SO 2) = 30 / 22.4 = 1.34 mol.

Answer. V (SO 2) = 30 L, v = 1.34 mol.

An example of the most common naturally occurring disaccharide (oligosaccharide) is sucrose(beet or cane sugar).

Oligosaccharides Are condensation products of two or more molecules of monosaccharides.

Disaccharides - these are carbohydrates, which, when heated with water in the presence of mineral acids or under the influence of enzymes, undergo hydrolysis, splitting into two molecules of monosaccharides.

Physical properties and being in nature

1. It is a colorless crystals of sweet taste, readily soluble in water.

2. The melting point of sucrose is 160 ° C.

3. When the molten sucrose solidifies, an amorphous transparent mass is formed - caramel.

4. Contained in many plants: in the sap of birch, maple, carrots, melons, as well as in sugar beets and sugar cane.

Structure and chemical properties

1. Molecular formula of sucrose - C 12 H 22 O 11

2. Sucrose has a more complex structure than glucose. The sucrose molecule consists of glucose and fructose residues linked to each other through the interaction of hemiacetal hydroxyls (1 → 2) -glycosidic bond:

3. The presence of hydroxyl groups in the sucrose molecule is easily confirmed by the reaction with metal hydroxides.

If a sucrose solution is added to copper (II) hydroxide, a bright blue solution of copper saccharate is formed (a qualitative reaction of polyhydric alcohols).

Video experience "Proof of the presence of hydroxyl groups in sucrose"

4. There is no aldehyde group in sucrose: when heated with an ammonia solution of silver (I) oxide, it does not give a "silver mirror"; when heated with copper (II) hydroxide, it does not form red copper (I) oxide.

5. Sucrose, unlike glucose, is not an aldehyde. Sucrose, while in solution, does not enter into the "silver mirror" reaction, since it is unable to transform into an open form containing an aldehyde group. Such disaccharides are not capable of oxidizing (i.e., being reducing agents) and are called non-restoring sugars.

Video experience "Lack of the reducing capacity of sucrose"

6. Sucrose is the most important of the disaccharides.

7. It is obtained from sugar beet (it contains up to 28% sucrose by dry matter) or from sugar cane.

Reaction of sucrose with water.

An important chemical property of sucrose is the ability to undergo hydrolysis (when heated in the presence of hydrogen ions). In this case, a glucose molecule and a fructose molecule are formed from one sucrose molecule:

C 12 H 22 O 11 + H 2 O t , H 2 SO 4 → C 6 H 12 O 6 + C 6 H 12 O 6

Video experience "Acid hydrolysis of sucrose"

Among sucrose isomers having the molecular formula C 12 H 22 O 11, maltose and lactose can be isolated.

During hydrolysis, various disaccharides are split into their constituent monosaccharides due to the breaking of bonds between them ( glycosidic bonds):

Thus, the reaction of hydrolysis of disaccharides is the reverse of the process of their formation from monosaccharides.

The use of sucrose

· Food product;

· In the confectionery industry;

Obtaining artificial honey