sucrose

简明释义

英[ˈsuːkrəʊz;ˈsuːkrəʊs]美[ˈsuːkroʊsˌˈsuːkroʊz]

n. [食品][有化] 蔗糖

英英释义

单词用法

同义词

反义词

例句

1.Any of a class of carbohydrates, including lactose and sucrose, that yield two monosaccharides upon hydrolysis.

双糖碳水化合物的一种，包括乳糖和蔗糖，在水解下可生成两个单糖。

2."As soon as we detected melting, decomposition components of sucrose started showing up," she said.

“我们检定到融化时，蔗糖的分解成分开始显示，”她说。

3.But the high sucrose content of orange juice attacks the enamel on your teeth and can increase the risk of Type 2 diabetes.

不过桔子汁高蔗糖含量会损坏牙齿的珐琅质，也能增加患2型糖尿病的风险。

4.From thousands or more D-glucose moieties of sucrose the glucans, starch and cellulose, are built.

由数千或更多的半个蔗糖分子D-葡萄糖构成葡聚糖、淀粉和纤维素；

5.Sucrose is given because it seems to work.

服用蔗糖液是因为其似乎能起作用。

6.Sucrose is sweet than glucose but not as sweet as fructose.

蔗糖比葡萄糖甜，但没有果糖甜。

7.The less reactive sucrose is then transported to all parts of the plant for enzymin syntheses of oligo-and polysaccharides.

不太活泼的蔗糖然后被输送到植物的各个部位，由酶合成低聚糖和多聚糖。

8.Sucrose, table sugar, is a disaccharide composed of one molecule of glucose and one molecule of fructose.

蔗糖，白砂糖是由一个葡萄糖分子和一个果糖分子组成的二糖。

9.The sucrose contained in molasses is obviously cheaper.

糖蜜含有的蔗糖明显便宜。

10.Food manufacturers often use sucrose as a preservative in jams and jellies.

食品制造商常常在果酱和果冻中使用蔗糖作为防腐剂。

11.In the human body, sucrose is broken down into glucose and fructose.

在人体内，蔗糖会被分解为葡萄糖和果糖。

12.Many recipes call for sucrose, which is commonly known as table sugar.

许多食谱要求使用蔗糖，它通常被称为食用糖。

13.Some people need to monitor their sucrose intake due to diabetes.

一些人需要监测他们的蔗糖摄入量，因为他们患有糖尿病。

14.Fruits contain natural sucrose, which contributes to their sweetness.

水果中含有天然的蔗糖，这使得它们变得甜美。

作文

Sucrose is a type of sugar that is commonly found in many plants, particularly in sugar cane and sugar beets. It is a disaccharide, which means it is composed of two simpler sugars: glucose and fructose. The chemical formula for sucrose (蔗糖) is C12H22O11. This compound plays a vital role in our diet as it is a primary source of energy for our bodies. In this essay, I will discuss the sources, uses, and health implications of sucrose (蔗糖). Firstly, sucrose (蔗糖) is obtained from various plants, with sugar cane and sugar beets being the most significant sources. These plants undergo a process of extraction and refinement to produce the white granulated sugar that is commonly used in households and food production. Besides these sources, sucrose (蔗糖) can also be found in fruits, vegetables, and honey, making it a naturally occurring carbohydrate in our diet. In culinary applications, sucrose (蔗糖) serves multiple purposes. It is not only used as a sweetener but also acts as a preservative in jams and jellies by inhibiting microbial growth. Additionally, sucrose (蔗糖) contributes to the texture and color of baked goods through caramelization and Maillard reactions during cooking. Beyond its culinary uses, sucrose (蔗糖) is also an important ingredient in the food industry, where it is utilized in beverages, candies, and processed foods. Despite its widespread use and enjoyment, there are health implications associated with excessive consumption of sucrose (蔗糖). Studies have linked high intake levels of added sugars, particularly sucrose (蔗糖), to various health issues, including obesity, type 2 diabetes, and heart disease. Furthermore, consuming too much sucrose (蔗糖) can lead to dental problems such as cavities, as it provides food for harmful bacteria in the mouth. Therefore, it is essential to monitor our sugar intake and be aware of the hidden sources of sucrose (蔗糖) in processed foods. In conclusion, sucrose (蔗糖) is a widely used sugar that has both beneficial and detrimental effects on our health. While it is an important source of energy and plays a significant role in the culinary world, moderation is key to preventing the negative health outcomes associated with high sugar consumption. By understanding the sources and impacts of sucrose (蔗糖), we can make informed dietary choices that promote better health and well-being.

蔗糖是一种常见的糖，主要存在于许多植物中，尤其是甘蔗和甜菜中。它是一种双糖，这意味着它由两种简单的糖组成：葡萄糖和果糖。sucrose（蔗糖）的化学式是C12H22O11。该化合物在我们的饮食中发挥着至关重要的作用，因为它是我们身体的主要能量来源。在这篇文章中，我将讨论sucrose（蔗糖）的来源、用途和健康影响。首先，sucrose（蔗糖）来自各种植物，其中甘蔗和甜菜是最重要的来源。这些植物经过提取和精炼过程，生产出家庭和食品生产中常用的白砂糖。除了这些来源，sucrose（蔗糖）还可以在水果、蔬菜和蜂蜜中找到，使其成为我们饮食中自然存在的碳水化合物。在烹饪应用中，sucrose（蔗糖）有多种用途。它不仅用作甜味剂，还在果酱和果冻中作为防腐剂，通过抑制微生物生长。此外，sucrose（蔗糖）通过在烹饪过程中发生的焦糖化和美拉德反应，有助于烘焙食品的质地和颜色。除了其烹饪用途外，sucrose（蔗糖）也是食品工业中的重要成分，广泛用于饮料、糖果和加工食品中。尽管sucrose（蔗糖）使用广泛且令人愉悦，但过量消费与健康相关的问题也随之而来。研究表明，特别是添加糖的高摄入水平与肥胖、2型糖尿病和心脏病等各种健康问题有关。此外，摄入过多的sucrose（蔗糖）可能会导致牙齿问题，如蛀牙，因为它为口腔中的有害细菌提供了食物。因此，监测我们的糖摄入量并了解加工食品中隐藏的sucrose（蔗糖）来源至关重要。总之，sucrose（蔗糖）是一种广泛使用的糖，既有益又有害于我们的健康。虽然它是重要的能量来源，并在烹饪世界中发挥着重要作用，但适度是预防与高糖消费相关的负面健康结果的关键。通过了解sucrose（蔗糖）的来源和影响，我们可以做出明智的饮食选择，以促进更好的健康和幸福感。