1. Molecular Formula: C₁₂H₂₂O₁₁
2. Structure: Sugar is a disaccharide, meaning it's composed of two simpler sugar units: glucose and fructose, joined together by a glycosidic bond.
3. Solubility: Highly soluble in water, due to the presence of many hydroxyl (-OH) groups that can form hydrogen bonds with water molecules.
4. Sweetness: One of the most important properties of sugar, responsible for its wide use as a sweetener. The sweetness of sugar is due to its interaction with taste receptors on the tongue.
5. Reactivity: Sugar can undergo several chemical reactions, including:
* Hydrolysis: Breaking down sucrose into glucose and fructose by adding water and an acid catalyst.
* Dehydration: Removing water from sugar molecules to form caramel, a brown, sweet substance.
* Maillard reaction: Reaction with amino acids, responsible for browning and flavor development in baked goods and other food products.
* Fermentation: Conversion of sugar into alcohol and carbon dioxide by yeast under anaerobic conditions.
6. Combustion: Sugar is a combustible substance, burning in the presence of oxygen to release energy (heat and light).
7. Optical Activity: Sugar exhibits optical activity, meaning it rotates the plane of polarized light. This property is used to determine the purity and concentration of sugar solutions.
8. Crystalline Structure: Sugar forms crystals, which are solid, transparent, and brittle.
9. Acid Sensitivity: While sugar is stable in neutral conditions, it can undergo hydrolysis in acidic conditions, breaking down into its constituent monosaccharides.
10. Heat Stability: Sugar is stable at room temperature but degrades when heated to high temperatures, leading to caramelization or charring.
11. pH: Sugar solutions have a neutral pH, meaning they are neither acidic nor alkaline.
12. Color: Pure sugar is white in color. However, it can turn brown during processing or heating due to the Maillard reaction.
These are some of the key chemical properties of sugar. Keep in mind that this list is not exhaustive and that specific properties can vary depending on the type of sugar (e.g., glucose, fructose, lactose).
