The word sucrose was coined in 1857, by the English chemist William Miller from the French sucre ("sugar") and the generic chemical suffix for sugars 展开

In nature, sucrose is present in many plants, and in particular their roots, fruits and nectars, because it serves as a way to store energy, primarily from 展开

Refined sugar was a luxury before the 18th century. It became widely popular in the 18th century, then graduated to becoming a necessary food in the 19th century. This evolution of … 展开

• Yudkin, J.; Edelman, J.; Hough, L. (1973). Sugar: Chemical, Biological and Nutritional Aspects of Sucrose. Butterworth. ISBN 978-0-408-70172-3. 展开

Structural O-α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside
In sucrose, the monomers glucose and fructose are linked via an … 展开

History of sucrose refinement
The production of table sugar has a long history. Some scholars claim Indians discovered how to crystallize sugar during the Gupta dynasty, around CE 350.
Other scholars point to the ancient manuscripts of China, … 展开

One of the most widely traded commodities in the world throughout history, sugar accounts for around 2% of the global dry cargo … 展开