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What Is the Freezing Point of Sucrose?

Sucrose, or table sugar, is derived from sugar canes and sugar beets. The white crystalline powder is odorless and has a sweet taste. Its molecular formula is C12H22O11.

  1. Freezing Point

    • The solid form of sucrose is a crystalline powder. The liquid form of sucrose is a thick syrup. The temperature of this transition is called the freezing or melting point and it occurs at 186 degrees C. or 367 degrees F.

    Composition

    • Sucrose is composed of two simpler sugars, glucose and fructose.

    Reaction

    • When sugar is hydrolyzed, a 1:1 mixture of glucose and fructose forms. Honeybees have enzymes called invertases, which catalyze this reaction, forming the main ingredients of honey.

    Hydrolysis of Sucrose

    • During hydrolysis, water is used to break the bond between glucose and fructose. The hydrogen atom of water (H) joins the glucose molecule, and the hydroxyl group of water (-OH) joins the fructose molecule.

    Processing

    • The juice containing sucrose is extracted from sugar canes. It is boiled until it becomes thick and crystals begin to form. It is then spun in a centrifuge to remove the syrup and isolate raw sugar. Raw sugar is refined, purified and packaged.

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