Sucrose formula 

Sucrose, commonly known as table sugar, is a disaccharide composed of glucose and fructose units. It has the chemical formula C₁₂H₂₂O₁₁ and is one of the most widely used and recognized sugars.

Formula of Sucrose: C₁₂H₂₂O₁₁

Structure of Sucrose

Sucrose consists of a glucose molecule bonded to a fructose molecule through a glycosidic bond. The glucose and fructose units are connected via an alpha-1,2-glycosidic bond, resulting in the formation of a covalent linkage between the carbon atoms of the two sugars. The structure of sucrose is often represented as:

Physical Properties of Sucrose

1. State: Sucrose is a white, crystalline solid at room temperature.
2. Solubility: It is highly soluble in water, forming a sweet-tasting solution. The solubility of sucrose decreases with decreasing temperature.
3. Melting Point: The melting point of sucrose is around 186-188°C, where it decomposes to form caramel and other compounds.
4. Crystal Structure: Sucrose crystallizes in the monoclinic crystal system and exhibits a characteristic granular structure.

Chemical Properties of Sucrose

1. Hydrolysis: Under acidic or enzymatic conditions, sucrose can undergo hydrolysis, breaking the glycosidic bond between glucose and fructose units. This reaction yields glucose and fructose as the products.
2. Caramelization: When heated above its melting point, sucrose undergoes caramelization, resulting in the breakdown of sucrose into various compounds that contribute to the characteristic flavor and brown color of caramel.
3. Fermentation: Sucrose can be fermented by certain microorganisms, such as yeast, to produce ethanol and carbon dioxide. This process is used in the production of alcoholic beverages and bioethanol.
4. Maillard Reaction: Sucrose participates in the Maillard reaction, a chemical reaction between reducing sugars and amino acids. This reaction is responsible for the browning and flavor development in cooked food, such as the crust of baked goods.
5. Reducing Sugar: Although sucrose itself is a non-reducing sugar, it can be converted into reducing sugars, such as glucose and fructose, through hydrolysis or enzymatic processes.

Applications of Sucrose

Sucrose finds widespread use in various industries and everyday life, including:

1. Food Industry: It is a common sweetener used in food and beverages, such as baked goods, desserts, soft drinks, and confectionery.
2. Preservation: Sucrose acts as a preservative and flavor enhancer in jams, jellies, and syrups.
3. Fermentation: It serves as a source of fermentable sugar in the production of alcoholic beverages and bioethanol.
4. Pharmaceutical Industry: Sucrose is used as an excipient in the formulation of tablets, syrups, and suspensions.
5. Cosmetic Industry: It can be found in skincare and personal care products as a humectant and texturizing agent.

Solved Examples of Sucrose formula

Example 1. Calculate the number of oxygen atoms in 5 moles of sucrose (C₁₂H₂₂O₁₁).

Solution: The chemical formula of sucrose, C₁₂H₂₂O₁₁, indicates that there are 11 oxygen atoms in one molecule of sucrose. To calculate the number of oxygen atoms in 5 moles of sucrose, we can use Avogadro’s number (6.022 x 1023) to convert moles to individual particles:

Number of oxygen atoms = Number of moles x Avogadro’s number x Number of oxygen atoms in one molecule

Number of oxygen atoms = 5 moles x 6.022 x 1023 molecules/mole x 11 oxygen atoms/molecule

Number of oxygen atoms = 3.3261 x 1025 atoms

Therefore, there are approximately 3.3261 x 1025 oxygen atoms in 5 moles of sucrose.

Example 2. Determine the mass of sucrose needed to obtain 1 mole of glucose (C₆H₁₂O₆) through hydrolysis.

Solution: In the hydrolysis of sucrose, one mole of sucrose breaks down into one mole of glucose and one mole of fructose. We need to calculate the mass of sucrose that corresponds to one mole of glucose.

The molar mass of glucose (C₆H₁₂O₆) is calculated as follows:

C: 6 atoms x atomic mass of carbon (12.01 g/mol) = 72.06 g/mol

H: 12 atoms x atomic mass of hydrogen (1.008 g/mol) = 12.096 g/mol

O: 6 atoms x atomic mass of oxygen (16.00 g/mol) = 96.00 g/mol

Now, sum up the masses of each element in glucose:

72.06 g/mol + 12.096 g/mol + 96.00 g/mol = 180.156 g/mol

Since the molar ratio between sucrose and glucose is 1:1, the mass of sucrose needed to obtain 1 mole of glucose is also 180.156 g.

Therefore, to obtain 1 mole of glucose through hydrolysis, you would need 180.156 grams of sucrose.

Frequently asked questions on the Sucrose formula

What is the molecular formula of sucrose?

The molecular formula of sucrose is C12H22O11. It represents the composition of sucrose in terms of the number and types of atoms present, indicating that it consists of 12 carbon (C) atoms, 22 hydrogen (H) atoms, and 11 oxygen (O) atoms.

What is the empirical formula of sucrose?

The empirical formula of sucrose is also C12H22O11. The empirical formula represents the simplest whole-number ratio of atoms in a compound. In the case of sucrose, the ratio of carbon, hydrogen, and oxygen atoms is already in its simplest form, so the empirical formula is the same as the molecular formula.

How is sucrose formed?

Sucrose is formed through a process called condensation or dehydration synthesis. It is created by the combination of one glucose molecule and one fructose molecule, with the elimination of a water molecule. The glycosidic bond forms between the hydroxyl group of the anomeric carbon in glucose and the hydroxyl group of the fructose molecule, resulting in the formation of a disaccharide known as sucrose.

What is the role of sucrose in the body?

In the body, sucrose serves as a source of energy. It is broken down into glucose and fructose through the action of enzymes such as sucrase. Glucose is readily absorbed and utilized by cells as a primary source of energy, while fructose is metabolized in the liver. However, excessive consumption of sucrose can contribute to health issues such as obesity, diabetes, and tooth decay.

Is sucrose a reducing sugar?

No, sucrose is a non-reducing sugar. It does not have a free aldehyde or ketone group that can undergo oxidation reactions. The anomeric carbons of both glucose and fructose in sucrose are involved in the glycosidic bond, rendering them unable to act as reducing agents. However, when hydrolyzed under certain conditions, such as in the presence of enzymes or acid, sucrose can be converted into its reducing sugar components, glucose and fructose.