When you mention sugar, you are typically referring to a group of edible crystalline-like substance which includes lactose, fructose, and sucrose. More accurately, the term refers to “table sugar” or sucrose. This crystalline solid is commonly used to enhance flavor and properties of food and beverages. It works to alter the texture and mouth-feel of a food product, giving it a sweet appeal. This substance is manufactured and consumed widely around the world. However, excessive consumption tends to lead to health complications. Obesity, type-2 diabetes, and tooth decay are just some of the obvious negative side effects. People are constantly advised to watch their sugar (and salt) intake to prevent negative side effects of health.
Scientifically, sugars are regarded as simple carbohydrates so there is no specific sugar chemical formula, every type of sugar has its own . Sugars can be divided into several classes including monosaccharide, disaccharide, trisaccharide, and polysaccharide. These classes contain 1, 2, and 3 or more monosaccharide units respectively.
Monosaccharide is the simplest form of sugar (simple sugar) and is usually water-soluble and colorless. It takes on the formula (CH2O) n where n is anywhere between 3 and 7. It is crystalline solid by nature. Examples of this include fructose (levulose), glucose (dextrose), galactose, ribose and xylose. They are classified according to the number of carbon atoms they contain or by the type of carbonyl group present (aldehyde or ketone). The individual units of this class of sugar function as building blocks for more complex sugar such as disaccharide and polysaccharide. In its closed-chain form, they can form glycosidic bonds with with other units. To break glycosidic bonds for metabolisation, enzymes need to be added. The process of bond-breaking is also known as hydrolysis. Sugar consumption by human is followed by digestion and absorption in stomach and intestine. It was discovered that after undergoing these processes, sugar is broken down into smaller units and these units of glucose, galactose and fructose are present in blood and internal tissues. Modified simple sugar also poses biological importance. Examples of modified units include glucosamine (used as alternative medicine) and galactosamine (liver-damaging agent).
Disaccharide (C12H22O11) is formed by condensation of two molecules of simple sugar. It is most commonly found as sucrose (found in cane or beet sugar), lactose and maltose. Sucrose is a combination of fructose and glucose while lactose is made up of glucose and galactose. As for maltose, it is derived from a combination of two molecules of glucose. There are many usages of disaccharide. For example, hydrolysis of sucrose produces fructose and glucose syrup. This is useful in confection-making because the resulting syrup is sweeter and does not crystallize easily.
Polysaccharide (macromolecule) is formed by condensing repeating units of mono-, di-, or tri-saccharides. It is represented by the formula Cx(H2O)y where x can be any number between 200 and 2500. They can be linear in form or may also contain branched carbon chains. The structure plays a very important role because it gives the macromolecule its distinct properties and characteristics. Examples include cellulose (a form of biopolymer), starch, glycogen, and chitin. Polysaccharide is industrially useful and has many functions due to its insoluble nature.
Sugar is extracted from natural sources. For example, commonly used table sugar comes from sugar cane or sugar beet. Other types, such as palm sugar and fructose, may be obtained from corn or fruits. Dissolved sugar forms syrup and they are present in honey and treacle. In general, anything that ends with the word “–ose” (i.e. glucose and fructose) denotes sugar presence. Sugar is the primary component in candy and they are widely consumed by people from all ages and from all walks of life.
Sugar and its derivatives help to enhance quality of life. Many products from food to cosmetic, utilizes sugar as one of its ingredients. The unique properties of each class of sugar render it useful for different uses.
More about sugar chemical formulas with much more details and precision, so as graphical representations, you can find on
http://www.scientificpsychic.com/fitness/carbohydrates.html
