Sucrose Chemical Formula: C12h22o11. Molecular Weight: 342.30 G/Mol. Appearance: White Crystals Or Crystalline Powder. Solubility: Highly Soluble In Water, Especially When Heated, As Well As In Ethanol; Slightly Soluble In Methanol And Insoluble In Diethyl Ether. Melting Point: About 160 °C, But Decomposes At Higher Temperatures. Hygroscopic: Tends To Absorb Moisture From The Air. Hydrolysis: Under The Action Of Enzymes Or Acids, Sucrose Is Hydrolyzed (Broken Down) Into Glucose And Fructose. Reactions: It Enters Into Reactions Characteristic Of Polyhydric Alcohols, But Is Not A Reducing Sugar, I.E. Does Not Give A Silver Mirror Reaction. Application: Used As A Sweetener In The Food Industry, In The Home For Preparing Food And Drinks, As Well As In The Pharmaceutical Industry.
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