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Facts about Sucrose

Sucrose

Disaccharides such as maltose, produced in the germination of cereals such as barley, and sucrose are more commonly extracted and added to foods, rather than eaten in their original form.

Sucrose

Disaccharides consist of two monosaccharides linked together by covalent bonds, and include such examples as lactose and maltose, in addition to sucrose.

Sucrose

The term sunflower also refers to this plant's seed-like fruit (commonly but incorrectly called the seeds) or the encased, edible, true seeds.

Sucrose

In 1747, German chemist Andreas Marggraf identified sucrose in beet root.

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