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

Sucrose is a very common disaccharide in nature, it is found in many fruits, fruits and berries. The content of sucrose is especially high in sugar beet and sugar cane, which are used for the industrial production of edible sugar.

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

Molecular weight 342.3 a.m.u.

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

Of the sucrose isomers that have molecular formulaС12Н22О11, maltose and lactose can be isolated

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

С12Н22О11 + Н2О → С6Н12O6 + С6Н12O6

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 carrot). The source of sucrose - from beets or cane - is determined by the ratio of the content of stable carbon isotopes 12C and 13C. Sugar beet has a C3 absorption mechanism carbon dioxide(via phosphoglyceric acid) and preferentially absorbs the 12C isotope; Sugarcane has a C4 mechanism for absorbing carbon dioxide (through oxaloacetic acid) and preferentially absorbs the 13C isotope.

Exist different types Sahara. The simplest type is monosaccharides, which include, and galactose. The table or granulated sugar commonly used in food is a disaccharide. Other disaccharides are maltose and lactose.

Types of sugar involving long chains of molecules are called oligosaccharides.

Most compounds of this type are expressed in terms of the formula CnH2nOn. (n is a number that can range from 3 to 7). The formula for glucose is C6H12O6.

Some monosaccharides can form bonds with other monosaccharides to form disaccharides (sucrose) and polysaccharides (starch). When sugar is eaten, enzymes break down these bonds and it is digested. After digestion and absorption by blood and tissues, monosaccharides are converted into, and galactose.

The monosaccharides pentose and hexose form a ring structure.

Basic monosaccharides

The main monosaccharides include glucose, fructose and galactose. They have five hydroxyl groups (-OH) and one carbonyl group (C=0).

Glucose, dextrose or grape sugar is found in fruits and vegetable juices. It is the primary product of photosynthesis. Glucose can be obtained by adding enzymes or in the presence of acids.

Fructose or fruit sugar is present in fruits, some root vegetables, cane and honey. This is the sweetest sugar. Fructose is part of table sugar or.

Galactose does not occur in its pure form. But it is part of the glucose disaccharide lactose or milk sugar. It is less sweet than glucose. Galactose is part of the antigens found on the surface of blood vessels.

disaccharides

Sucrose, maltose and lactose are disaccharides.

Chemical disaccharides- C12H22O11. They are formed by the combination of two monosaccharide molecules with the exception of one water molecule.

Sucrose occurs naturally in cane sugar stalks and sugar beet roots, some plants, and carrots. The sucrose molecule is a combination of fructose and glucose molecules. Its molar mass is 342.3.

Maltose is formed during seed germination of some plants such as barley. The maltose molecule is formed by the combination of two glucose molecules. This sugar is less sweet than glucose, sucrose and fructose.

Lactose is found in milk. Its molecule is a combination of galactose and glucose molecules.

How to find the molar mass of a sugar molecule

Molar mass of C12H22O11 = 12 (mass C) + 22 (mass H) + 11 (mass O) = 12 (12.01) + 22 (1.008) + 11 (16) = 342.30

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

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

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

4. Contained in many plants: birch sap, maple, carrots, melons, as well as sugar beet 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 solution of sucrose 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% of sucrose from dry matter) or from sugar cane.

Reaction of sucrose with water.

If you boil a solution of sucrose 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 boiling a sucrose solution, molecules with aldehyde groups appear, which reduce copper (II) hydroxide to copper (I) oxide. This reaction shows that sucrose undergoes hydrolysis under 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 the isomers of sucrose having the molecular formula C 12 H 22 O 11, maltose and lactose can be distinguished.

Features of maltose:

1) maltose is obtained from starch under the action 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) upon 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 presence in nature.

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

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

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

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.

The structure of starch.

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 view can be expressed by the equation: 6CO 2 + 6H 2 O \u003d 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 also differ in structure: along with linear molecules with a molecular weight of several hundred thousand, there are branched molecules with a molecular weight of 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 potato or a slice of white bread and heat a starch paste with copper (II) hydroxide, you will see the formation of copper (I) oxide.

2. If you boil a starch paste with a small amount of sulfuric acid, neutralize the solution and react with copper (II) hydroxide, a characteristic precipitate of copper (I) oxide forms. That is, when heated with water in the presence of an 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 starch are formed - dextrins, then the sucrose isomer - maltose, the end product of hydrolysis is glucose.

4. The reaction of the 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 obtaining glucose is still used today.

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

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

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 with a sweet taste, highly soluble in water.

Chemical properties:

1. Subject to 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, and interacts with copper (II) hydroxide as 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 not large quantities it is found together with glucose in the fruits and leaves of many green plants.

Receipt:

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

2. The resulting solution is processed milk of lime, soluble calcium saccharate of alcoholates is formed.

3. To decompose calcium sucrose 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 and then evaporated in vacuum apparatus and sugar crystals are separated by centrifugation.

5. Isolated granulated sugar usually has a yellowish color, as it contains coloring matter. To separate them, sucrose is dissolved in water and passed through activated charcoal.

Application:

Sucrose is mainly used as a food product and in the confectionery industry. By hydrolysis, artificial honey is obtained from it.

Question 2. Features of the placement of electrons in 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 orbits around it. An atomic orbital is the region of space around the nucleus within which an 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 values ​​are close is assigned to the same energy level. An energy level cannot contain more than 2n 2 electrons, where n is the number of the level.

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 dumbbells, - d-electrons, five orbitals d xy, d xz, d yz, d 2 z, d 2 x - d 2 y.

Distribution of electrons over energy levels reflects the electronic configuration of the element.

Rules for filling energy levels with electrons and

sublevels.

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

2. The number of electrons in an atom is equal to its serial 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 in the energy level is determined by the formula

Where n is the level number.

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

For example, aluminum, the nuclear charge is +13

Distribution of electrons by energy levels - 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 slippage 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 moves from the 4s sublevel to the 3d one, because the 3d 5 and 3d 10 configurations are more energetically favorable. An electron occupies a position in which its energy is minimal.

The energy f-sublevel is filled with electrons 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 \u003d K 2 SO 4 + H 2 0 + CO 2

Ticket number 20

Question 1 . genetic connection 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 \u003d CH-CH \u003d 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 \u003d C 2 H 4,

alkyne alkene

C 2 H 4 + H 2 \u003d C 2 H 6,

alkene alkane

C 2 H 6 + Cl 2 \u003d C 2 H 5 Cl + HCl,

C 2 H 5 Cl + NaOH \u003d C 2 H 5 OH + NaCl,

chloralkane alcohol

C 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 \u003d CH 3 O-C 2 H 5 + H 2 O,

alcohol alcohol ether

3C 2 H 2 C 6 H 6,

alkyne arena

C 6 H 6 + Cl 2 \u003d C 6 H 5 Cl + HCl,

C 6 H 5 Cl + NaOH \u003d C 6 H 5 OH + NaCl,

C 6 H 5 OH + 3Br 2 \u003d C 6 H 2 Br 3 OH + 3HBr;

2С 2 H 5 OH \u003d CH 2 \u003d CH-CH \u003d CH 2 + 2H 2 O + H 2,

diene alcohol

CH 2 \u003d CH-CH \u003d CH 2 + 2H 2 \u003d C 4 H 10.

diene alkane

Alkanes are hydrocarbons with the general formula C n H 2 n +2 that 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 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 classified as aromatic hydrocarbons.

Alcohols are hydrocarbon derivatives in which one or more hydrogen atoms are replaced by hydroxyl groups.

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

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

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

To 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 various types crystal lattices.

Answer. The crystal lattice is a spatial, ordered by the mutual arrangement of particles of matter, which has an unambiguous, recognizable motif.

Depending on the type of particles located at the lattice sites, there are: ionic (IR), atomic (AKR), molecular (MKR), metallic (Met. CR), crystal lattices.

MKR - at the nodes there is a molecule. Examples: ice, hydrogen sulfide, ammonia, oxygen, nitrogen in the solid state. The forces acting between molecules are relatively weak, so substances have low hardness, low temperatures boiling and melting, poor solubility in water. AT normal conditions they are gases or liquids (nitrogen, hydrogen peroxide, solid CO 2). Substances with MCR are dielectrics.

ACR - atoms in knots. Examples: boron, carbon (diamond), silicon, germanium. Atoms are connected by strong covalent bonds, so substances are characterized high temperatures boiling and melting, high strength and hardness. Most of these substances are insoluble in water.

IFR - at the sites of cations and anions. Examples: NaCl, KF, LiBr. This type of lattice is present in compounds with ion type bonds (metal-nonmetal). Substances are refractory, low volatility, relatively strong, good conductors electric current, are highly soluble in water.

Met. CR is a lattice of substances consisting only of metal atoms. Examples: Na, K, Al, Zn, Pb, etc. The aggregate state is solid, insoluble in water. In addition to alkali and alkaline earth metals, conductors of electric current, boiling and melting temperatures 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 quantity of substance formed sulfur dioxide.

Given: Find:

m(S) = 70 d, V(SO2) = ?

V (O 2) \u003d 30 l. v(SO2) = ?

Decision:

m=70 G V= 30 l x l

S + O 2 \u003d SO 2.

v: 1 mol 1 mol 1 mol

M: 32 g/mol -- --

V: -- 22.4L 22.4L

V(O 2) theor. \u003d 70 * 22.4 / 32 \u003d 49 l (O 2 is in short supply, calculation for it).

Since V (SO 2) \u003d V (O 2), then V (SO 2) \u003d 30 liters.

v (SO 2) \u003d 30 / 22.4 \u003d 1.34 mol.

Answer. V (SO 2) \u003d 30 l, v \u003d 1.34 mol.

Sucrose benefit and harm. Despite the prevalence of sucrose (trade name sugar), the attitude towards it in society cannot be called unambiguous. On the one hand, it is of great importance for the food and chemical industries. On the other hand, today the voices of sugar opponents are becoming louder and louder, confident that this substance is not inferior in harmfulness to sugar.tobacco and alcohol. They call it an immunosuppressant, the cause of obesity, heart attacks, strokes. Doctors in their statements are more restrained, but do not recommend abusing this product. Do you want to know aboutbenefits and harms of sucrose? Then read our article to the end. We will tell in detail about the main properties of this carbohydrate, we will callareas of application of the substance.

What is sucrose

Sucrose is a disaccharide organic compound, formed by the residues of two monosaccharides: glucose and fructose. In its purest form sucrose is white powder with a sweet taste, with a melting point of 185 degrees. We add that this is the name of a fast carbohydrate that decomposes in the digestive tract. It is found in large quantities in the juice and fruits of some plants: sugar cane (18-20%), sugar beet (20-23%). However, sucrose was also found in the juice of maple, birch, carrot, and melon.

The body of mammals, including humans, cannot absorb sucrose in its pure form. Therefore, its first hydrolysis occurs - chemical reaction interaction of a substance with water, during which, with the help of an enzyme sucrase glucose and fructose are formed. This process begins in the oral cavity - with the help of saliva, and ends in the small intestine. The substances obtained during this reaction can be easily absorbed into the blood.

In this regard, it is necessary to mention such a concept as glycemic index denoting the rate of absorption of carbohydrates. The higher it is, the faster the level of glucose in the blood rises, the pancreas releases insulin faster, and the cells receive energy. As a rule, in this case, 100% is taken. It turns out that the glycemic index of sucrose is only 58%.

History of sugar

Turns out, history of sugar pretty entertaining. India is considered to be his homeland. The historical chronicles mention the year 510 BC, when the soldiers of the Persian king Darius learned about the reed that grew on the banks of Indian rivers. Locals used the juice of this plant as a treat. Later, Arab merchants brought this product to Egypt. Most likely, the Indians were the first to learn how to evaporate crystals - sucrose - from cane juice. In any case, it is known that in the 6th century this practice was already common in the Indus Valley. The Chinese also knew about sugar since ancient times.

Arab merchants brought sugar to Egypt, which was a province of the Roman Empire. So this delicacy first came to Europe, in particular, to Sicily and Spain. Earlier in Europe, sugar was very expensive and was used as medicinal product. Long time it remained in short supply and was available only to the nobility. For example, the English king Henry III, who lived in the 13th century, hardly managed to get a small amount of sugar for a feast. With the development of navigation and the development of the New World, sugar factories began to be built in Santo Domingo (Haiti), and gradually colonial sugar began to arrive in Europe in whole caravans.

When in 1747 Andreas Margraf suggested that sugar beet could be used as a raw material for the production of the product, his shortage was covered. But sugar entered our diet not so long ago. Back in the 18th century, Russian peasants practically did not eat it. History of sugar in Russia began later, when in 1809 the first sugar factory in our country was founded.

The use of sugar in production

If speak about the use of sugar in production three main areas need to be identified. First, let's call the food industry - sugar is still an indispensable attribute dining table most people. Along with this, sucrose is used as a preservative, adding to some alcoholic drinks, sauces.

Secondly, this simple carbohydrate is used in the chemical industry as a substrate for the production of butanol, ethanol, glycerin and other substances.

Another important area of ​​​​application of sucrose is pharmaceuticals, where it is used to prepare various syrups and potions. It is also necessary for the release of many drugs, as it is a good preservative.

Benefits of sugar for the body

Although attacks on this substance by nutritionists are becoming more common, its action should be considered in its entirety. home health benefits of sugar is the supply of carbohydrates. Replenishing them is easy - just drink sweet tea or coffee. True, sucrose is absorbed anyway in the form of monosaccharides (glucose and fructose).

In addition, the processing of sucrose by the body occurs with the release of adenosine triphosphate (ATP). It is she who is the main source of energy for most biochemical processes in the body. ATP also supports muscle function and nervous tissue and is also necessary for education glycogen, a complex carbohydrate that the body stores in case of stress and heavy loads.

Let's add what is the property of this substance as fast absorption used in the treatment of patients with type 2 diabetes mellitus.

The main harm of sucrose

It must be said that the process of hydrolysis is accompanied by the formation of free radicals that interfere with the immune system. The harm of sucrose is that this disaccharide blocks the action of antibodies, thereby reducing the resistance of the immune system. Another important property of the substance is the ability to quickly turn into fat. Therefore, those who seek to lose weight should reduce their sugar intake, and it is better to replace it with glucose altogether.

Also, according to American studies, sucrose impairs vision, contributes to the development of alcoholism, and increases the risk of developing cancer of the breast, ovaries and intestines.

Daily amount of sugar.
excess sucrose.

I wonder how much you can eat sweets a day without fear of getting a dangerous disease? It is believed that daily amount of sugar- 50 grams (two tablespoons). At the same time, today an ordinary resident of megacities consumes four to five times more than the established norm. Find out what happens if the body excess sucrose ? First of all, the following consequences should be noted:

• the risk of developing cardiovascular diseases increases;
• the state of the intestinal microflora worsens;
• there is an increase in putrefactive processes;
• flatulence;
• worsening fat and cholesterol metabolism;
• caries develops;
• the liver is affected;
• decreased pancreatic function.

Let's add that excess content in food sucrose leads to an increase in total caloric intake. Leaning on cakes, you can easily put on weight, which in turn will affect your physical condition.

What nutritionists say about sugar

Modern nutritionists about sugar far from better opinion consider it harmful to the body. The most zealous opponents call this familiar product "white death". Why is this happening? The fact is that over the past 20-30 years the number of obese people in Western countries has increased dramatically. If in the 70s American doctors claimed that the main cause of the “epidemic of fullness” was foods containing animal fats, now the situation has changed. Numerous experiments confirm that sucrose is more dangerous.

A few years ago, the scientific journal Nature published an article with the loud title " Toxic Truth about sugar. One of the authors of this publication is the American professor Robert Lustig. The scientist assures that it is sugar that is to blame for the mass obesity of the inhabitants of the United States, primarily the one found in food.

It turns out that we eat a lot of sugar in covert, which is added to improve the taste in meat, dairy and bakery products, canned food. In addition, simple carbohydrates are now abundantly included in popular foods that are considered “healthy”: yogurt and cereal. Sweet taste stimulates eating even when we are not hungry.

Another opponent of the use of sucrose is the Texas cardiologist Heinrich Tuckmeier. He believes that due to the increase in the amount of sweets in our diet, there are many more patients with cardiovascular disorders. After a series of experiments, he discovered a substance - glucose-6-phosphate, which inhibits the work of the myocardium.

What if you really want something sweet? nutritionists recommend the use of sugar substitutes: stevioside, sorbitol, xylitol. But aspartame is better not to buy, since it has been proven that when it breaks down, it forms toxins in the body.

Sugar in sports:
endurance remedy

Despite the fact that sugar has gained a bad reputation, it can be argued that this product is useful for athletes. Recently, the study data was published in the leading international journal "American Journal of Physiology - Endocrinology & Metabolism" Medical University Bata. Scientists analyzed the effects of fast carbohydrates (sucrose and glucose) in the form of drinks on the performance of cyclists. The experiment involved several athletes participating in long-distance races. As a result, it turned out that the use sugar in sports helps fight fatigue. They claim that this way you can optimally restore the level of glycogen. In addition, a drink containing only glucose causes intestinal discomfort, so it is better to use a mixture of fast carbohydrates.

Speaking of other strong endurance products athletes can be called a dietary supplement "Leveton Forte", containing all the substances necessary for active training: amino acids, trace elements. Included in the preparation includes simple carbohydrates: sucrose, glucose, fructose.

Considering the properties and areas of application of the substance, we can say that sucrose remains an important product for Food Industry, pharmaceuticals and sports. But to avoid dangerous diseases, it is necessary to observe daily allowance its consumption.