A sweet white (or brownish yellow) crystalline substance, of a sandy or granular consistency, obtained by crystallizing the evaporated juice of certain plants, as the sugar cane, sorghum, beet root, sugar maple, etc. It is used for seasoning and preserving many kinds of food and drink. Ordinary sugar is essentially sucrose. See the Note below.
By extension, anything resembling sugar in taste or appearance; as, sugar of lead (lead acetate), a poisonous white crystalline substance having a sweet taste.
Compliment or flattery used to disguise or render acceptable something obnoxious; honeyed or soothing words.
To cover with soft words; to disguise by flattery; to compliment; to sweeten; as, to sugar reproof.
Refined cane or beet sugar; 100 percent sucrose.
The 'gold' for Durban. Freshly squeezed cane juice is another favourite.
A large collection of organic compounds present in grapes as a result of photosynthesis. Sugar is the substrate utilised by yeast in the production of alcohol, a process known as fermentation.
any of several small carbohydrates, such as glucose, which are "sweet" to the taste.
Sugar is derived from both sugar beet and sugar cane and traded either raw or white. One tonne of white (refined) sugar roughly equals 1.087 tonnes of raw sugar. Cuba is the world largest single sugar exporter. The European Community is the largest collective producer and India the largest single producer but both are also large consumers. China and Brazil are likewise major producers and consumers. Australia and Thailand are major producers and exporters. The U.S. is a major consumer.
Pure cane sugar is a nice ingredient to add to recipes for body scrubs.
Shakkar, Chini sweet corn makai Ingredient Name Alternate / Hindi Name(s) Ingredient Name Alternate / Hindi Name(s)
Any of a class of water-soluble, crystalline carbohydrates. Sugars can be either simple (only one) or starches (two or more sugars combined).
One of the molecular components of a nucleotide; sugars are a class of molecules made up of carbon, oxygen, and hydrogen arranged in a ringed structure.
Commonly referred to as sucrose (table sugar), it is a di-saccaride composed of glucose and fructose. Sugars can exist in foods as simple sugars and di-saccaride. Another example would be lactose found in milk. It is also a di-saccaride composed of glucose and galactose.
A small, water-soluble carbohydrate. Organisms break sugars down into smaller molecules to release energy. They also store energy in sugar chains called polysaccharides. Table sugar is sucrose, a disaccharide made up of one molecule of glucose bound to one molecule of fructose.
There are several types of sugar. The most common one used is white sugar. Other types used are: Brown sugar, Raw sugar and Demerara sugar. Sugar is used extensively in baking as it adds flavour, taste and moisture, and has a tenderising effect. (When measuring Brown sugar, it needs to be firmly packed so that the sugar will hold the shape of the cup when tipped out).
A type of carbohydrate manufactured by plants; sucrose is an example.
a white crystalline carbohydrate used as a sweetener and preservative
sweeten with sugar; "sugar your tea"
a carbohydrate which is sweet to taste
a compound of carbon, hydrogen, and oxygen
a form of carbohydrate Carbohydrates (literally hydrates of carbon) are chemical compounds that act as the primary biological means of storing or consuming energy, other forms being fat and protein
A sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste.
compounds that contain only carbon, hydrogen, and oxygen, usually in a ring structure of 5 or six carbons. Common table sugar (sucrose) is the best known example, but there are other kinds of sugar; it has two molecules of the body's most common sugar, glucose.
Not the stuff you put in your coffee. Sugar in the wine industry is fructose and glucose which is converted (by yeast) into alcohol.
Sugars are carbon compounds with many alcohol groups (-OH) attached. They are burned or oxidized by animal cells to carbon dioxide and water, via a complex process known as glycolysis ("sugar-splitting"). Sugars polymerize to form oligosaccharides, macrolides (large rings) and branched and linear polymers. Since their empirical formulas are [C(H2O)]n, sugars and their polymers are termed carbohydrates.
1. A class of carbohydrates with a sweet taste; includes glucose, fructose, and sucrose. 2. A term used to refer to blood glucose.
Wines are chemically "dry", the opposite of sweet, when they test out to have less than 0.2% residual sugar. The taste threshold for sweetness generally falls between 0.5% and 1%, though there are wine experts who have trained their palates to recognize as little as 0.3% residual sugar. If a wine is higher in components that mask sugar, such as acidity, tannin or alcohol, the normal threshold may be higher.
One of the two major types of carbohydrates. Foods consisting mainly of simple sugars are those from the milk, vegetable, and fruit exchange lists. Other simple sugars include common table sugar and the sugar alcohols (sorbitol, mannitol, etc.)
simple carbohydrate that our bodies break down and use for energy.
used as sweetener in an endless list of food products.
Rich in "natural" glycolic acids, it has cellular renewal properties. Raw sugar cane is particularly rich in mucilage, thus bringing its softening and moisturizing activity at the skin level.
A sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.
carbohydrates accumulated in the grape pulp during the ripening process which are transformed into alcohol by fermentation. See also chaptalization.
Any of various monosaccharides having the generalized formula CH2O, such as fructose, sucrose, and glucose.
a simple carbohydrate molecule; usually crystalline and water soluble; the sugar in DNA nucleotides is deoxyribose, and that found in RNA nucleotides is ribose.
Sugar exists in all fruits and is converted into alcohol to make wine. Brix is a term used to describe the level of sugar in the grapes. The higher the sugar level, the higher the potential alcohol of the finished wine. When combined with pH and Acidity, optimum harvest time can be determined. Residual Sugar, or RS, is the percentage of sugar left in the finished wine. Generally people can begin to perceive sweetness at about 0.7%. The most popular wines in America tend to be made at about the 0.7% threshold level. A fruity quality is not an indication of sweetness.
Sugar is quick food for the bread yeast. Sugar helps it to produce the carbon dioxide gas that allows the yeast to activate (multiply) to make your loaf of bread rise. Sugar can give a golden color to the crust. It also adds flavor to the breads. Back to the Top-T-T-T
Although the consumer is confronted by a wide variety of sugars -- sucrose, raw sugar, turbinado sugar, brown sugar, honey, corn syrup -- there is no significant difference in the nutritional content or energy each provides, and therefore no advantage of one nutritionally over another. There also is no evidence that the body can distinguish between naturally occurring or added sugars in food products. Tt
a form of carbohydrate that provides calories and raises blood sugar levels. There are a variety of sugars, such as white, brown, confectioner's, invert, and raw. Fructose, lactose, sucrose, maltose, dextrose, glucose, honey, corn syrup, molasses, and sorghum are also sugars.
The white granular substance that gets eaten by yeast to produce alcohol. Also used (by heathens) to sweeten coffee.
We use only pure brown cane sugar in our cookies, which is a natural combination of sugar and molasses - refined without any added colorings, flavorings or coatings. Formed using the traditional method of crystallization, each brown sugar crystal is brown all the way through. It gives a rich, sweet, natural flavor and consistent quality to our treats.
carbohydrate with a characteristically sweet taste. Sugars are classified as monosaccharides, disaccharides, or trisaccharides.
is a simple form of carbohydrate that provides calories and raises blood glucose levels.
A natural sweet crystalline substance.
A class of carbohydrates that taste sweet. Sugar is a quick and easy fuel for the body to use. Types of sugar are lactose, glucose, fructose, and sucrose.
Cheeni, Shakkar Basic Kitchen Item
Molecule consisting of carbon, hydrogen and oxygen. The sugars in DNA and RNA have five carbons atoms. Glucose is a sugar containing six carbons.
simple carbohydrate found in animal and vegetable products.
A sweet, powdered substance obtained from the sugar cane plant. more information - recipes
In non-scientific use, the term sugar refers to sucrose (also called "table sugar" or "saccharose") â€” a white crystalline solid disaccharide. Humans most commonly use sucrose as their sugar of choice for altering the flavor and properties (such as mouthfeel, preservation, and texture) of beverages and food. Commercially-produced table sugar comes either from sugar-cane or from sugar-beet.