Sucrose

Gusaba
Sucrose ikoreshwa cyane mubiribwa, kwisiga no kuvura, kandi ikoreshwa nkigipimo cyo gusesengura no gutahura.Irashobora gukoreshwa mugutegura aside citric, karamel, isukari ihindagurika, isabune ibonerana, nibindi birashobora kubuza imikurire ya bagiteri yibanda cyane, kandi irashobora gukoreshwa nkibinini byangiza imiti igabanya ubukana na antioxydeant mubuvuzi.Sakrose ya reagent ikoreshwa muguhitamo 1- naphthol, gutandukanya calcium na magnesium no gutegura umuco wibinyabuzima.

Sucrose, igice kinini cyibisukari kumeza, ni ubwoko bwa disaccharide, igizwe na molekile ya hydroxyl ya hemiacetal hydroxyl ya glucose na molekile ya hemiacetal hydroxyl groupe ya fructose yegeranye kandi ikagira umwuma.Sucrose iraryoshye, idafite impumuro nziza, gushonga mumazi na glycerol, kandi igashonga gato muri alcool.Ni spinogenic, ariko nta ngaruka zifotora.Sucrose iboneka hose mubibabi, indabyo, uruti, imbuto n'imbuto byubwami bwibimera.Yuzuye cyane mubisheke, beterave yisukari na saple ya saple.Sucrose ifite uburyohe kandi ni ibiryo byingenzi kandi biryoshye.Igabanijwemo isukari yera, isukari yumukara, isukari yigitare, isukari yigitare, nisukari nini (isukari yumuhondo)
Imiterere yumubiri
Sucrose irashonga cyane mumazi, kandi imbaraga zayo ziyongera hamwe nubushyuhe bwiyongera, kandi ntabwo ikora amashanyarazi mugihe yashonga mumazi.Sucrose kandi irashobora gushonga muri aniline, azobenzene, etil acetate, amyl acetate, fenol yashonze, ammonia y'amazi, kuvanga inzoga n'amazi hamwe no kuvanga acetone n'amazi, ariko ntibishobora gukemuka mumashanyarazi kama nka lisansi, peteroli, inzoga ya anhidrous, trichloromethane , karubone tetrachloride, karubone disulfide na turpentine.Sucrose ni ibintu bya kristu.Uburemere bwihariye bwa kirisiti ya sucrose ni 1.5879, kandi uburemere bwihariye bwumuti wa sucrose buratandukana bitewe nubushyuhe n'ubushyuhe.Guhinduranya kwa sucrose ni + 66.3 ° kugeza + 67.0 °.
Imiterere yimiti
Sucrose na sucrose ibisubizo munsi yubushyuhe, aside, alkali, umusemburo, nibindi, bitanga imiti itandukanye yimiti itandukanye.Igisubizo ntigishobora gusa gutakaza igihombo cya sucrose gusa, ahubwo no mugukora ibintu byangiza umusaruro wisukari.
Iyo sucrose ya kristu yashushe ishyutswe kugeza kuri 160 ° C, irashobora kubora hanyuma igashonga mumazi yuzuye kandi abonerana, hanyuma akongera akayashyira mugihe akonje.Igihe cyo gushyuha cyongerewe, sucrose ibora glucose na defructose.Ku bushyuhe buri hejuru ya 190-220 ° C, sucrose izabura umwuma kandi ihindurwe muri karamel.Ubundi gushyushya karamel bitanga karubone, monoxyde de carbone, acide acetike na acetone.Mugihe cy'ubushuhe, sucrose ibora kuri 100 ° C, ikarekura amazi kandi igahindura ibara.Iyo igisubizo cya sucrose gishyushye kugirango giteke kumuvuduko wikirere umwanya muremure, sucrose yashonze buhoro buhoro ibora muburyo buke bwa glucose na fructose, ni ukuvuga guhinduka.Niba igisubizo cya sucrose gishyushye hejuru ya 108 ℃, kizahinduka hydrolyz byihuse, kandi uko umuti wibisukari bigenda byiyongera, ningaruka za hydrolysis.Ibikoresho by'icyuma bikoreshwa mu cyombo kibira nabyo bigira ingaruka ku gipimo cyo guhinduka kwa sahrose.Kurugero, guhindura igisubizo cya sucrose mubikoresho byumuringa ni binini cyane kuruta mubikoresho bya feza, kandi ibyombo byibirahure bifite ingaruka nke.