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Fructose, also known as fruit sugar, levulose, and laevulose, is a simple mono-saccharide which the body can use for energy. It is often found in combination with glucose as the disaccharide sucrose (table sugar), a readily transportable and mobilizable sugar that is stored in the cells of many plants, such as sugar beets and sugarcane. There is more information at the related link.
Fructose, or fruit sugar, is a simple monosaccharide found in many foods. The organic fructose molecule was first discovered in 1847 by Augustin-Pierre Dubrunfaut.
natural sugars.....lactose in milk, fructose in fruit and honey
The sugar that is found in fruit is the monosacchride called "fructose". When it is bonded to the sugar glucose, the combination is known as sucrose. Fructose is found in honey, tree and vine fruits, flowers, berries and most root vegetables.
Fructose is a hexose sugar found especially in honey and fruit. It is what gives fruit its sweet taste. Fructose usually bonds to glucose to form the disaccharide sucrose.
A single sugar is a monosaccharide carbohydrate. Examples: Glucose (used for respiration) and Fructose (in fruit). A double sugar is a disaccharide carbohydrate. Example: Sucrose (for plant transport).
Fruitcose and Glucose [fructose, might be the same as fruitcose]
it can be found typically found in fruits and vegetables such as honey, fruit trees, berries, melons.
fructoseThe monosaccharide responsible for sweet taste in fruit is fructose also known as levulose or fruit sugar.
All fruit has sugar. Fructose is found in all fruit and many other sugar sources such as glucose, lactose can be found in other foods.
Fruit sugar. Fructose is a simple monosaccharide found in plants.
the sugar is fructose
Organic chemistry, biochemistry, carbohydrate, disaccharide and fruit sugar.
Fructose in fruit
fruit :)
Fructose, also known as fruit sugar, levulose, and laevulose, is a simple mono-saccharide which the body can use for energy. It is often found in combination with glucose as the disaccharide sucrose (table sugar), a readily transportable and mobilizable sugar that is stored in the cells of many plants, such as sugar beets and sugarcane. There is more information at the related link.