Sucrose

C12H22O11, AR, CAS : 57-50-1

Sucrose, a common disaccharide composed of glucose and fructose, has several applications in secondary school science studies. In biology, it can be used to investigate carbohydrate metabolism and the enzymatic processes involved in sugar digestion. Students can study the breakdown of sucrose by enzymes like sucrase. Sucrose is also used in chemistry experiments to explore the properties of disaccharides, such as their solubility and reactivity. Additionally, sucrose can be employed in food science experiments to study its role in food preservation, fermentation, and the Maillard reaction. Overall, studying sucrose provides valuable insights into biochemistry, organic chemistry, and food science in secondary school science.

Sucrose, 蔗糖是一種由葡萄糖和果糖組成的常見二糖，在中學科學研究中有多種應用。 在生物學中，它可用於研究碳水化合物代謝和糖消化中涉及的酶過程。 學生可以研究蔗糖酶等酶對蔗糖的分解。 蔗糖也用於化學實驗，以探索二糖的特性，例如它們的溶解度和反應性。 此外，蔗糖也可用於食品科學實驗，研究其在食品保存、發酵和美拉德反應中的作用。 總體而言，研究蔗糖為中學科學中的生物化學、有機化學和食品科學提供了寶貴的見解。