Yes
Inverted sugar is sweeter than sugar because upon splitting the sucrose molecules into 2 molecules, one of fructose and one of glucose, the concentration of sugar molecules doubles (i.e. 1 pound of sucrose -> 1 pound glucose + 1 pound frucose = 2 pounds sugars).
Starch is a storage polysaccharide and is therefore much larger than sugar, which is merely carbohydrate molecules. Starch is composed of long chains of glucose monomers linked to one another through different types of linkages. Starch shows a branched structure composed of two components: amylose and amylopectin, both of which are basically chains of glucose units. They way in which they are linked to one another decides their properties.
One way is by polarimeter; glucose and sucrose rotate polarized light in opposite directions. This is assuming your materials are of biological origin and therefore consist of the D-forms of both; if they're synthetic, then all bets are off.
That depends on the type of sugar. Maltose is different than glucose, as with other sugars.The formula for glucose is C6H12O6.
No. Sucrose is a disaccharide and is formed from two monosaccharides bonded by a glycosidic linkage. The two monomers or monosaccharides that form sucrose or table sugar are glucose and fructose.
Glucose molecules are larger than water molecules.
Inverted sugar is sweeter than sugar because upon splitting the sucrose molecules into 2 molecules, one of fructose and one of glucose, the concentration of sugar molecules doubles (i.e. 1 pound of sucrose -> 1 pound glucose + 1 pound frucose = 2 pounds sugars).
because glucose is simpler than sucrose.
Water is one such molecule, being H2O. The molecules of sucrose and glucose also have the same two to one ratio of hydrogen to oxygen. Sucrose is C12H22O11, and glucose is C6H12O6.
Sucrose is ordinary table sugar; glucose is simpler and more refined than sucrose.
You've got it in reverse. When sucrose dissolves in water, sucrose is the solute, and water is the solvent. In order to dissolve, sucrose molecules have to be more attracted to water molecules than they are to other sucrose molecules. If the attraction of sucrose to sucrose was greater than the attraction of sucrose to water, then there would be no reason for the solid sucrose to turn into the aqueous sucrose solution. Sucrose molecules would simply remain firmly attached to each other if that were the case.
You've got it in reverse. When sucrose dissolves in water, sucrose is the solute, and water is the solvent. In order to dissolve, sucrose molecules have to be more attracted to water molecules than they are to other sucrose molecules. If the attraction of sucrose to sucrose was greater than the attraction of sucrose to water, then there would be no reason for the solid sucrose to turn into the aqueous sucrose solution. Sucrose molecules would simply remain firmly attached to each other if that were the case.
Starch is a storage polysaccharide and is therefore much larger than sugar, which is merely carbohydrate molecules. Starch is composed of long chains of glucose monomers linked to one another through different types of linkages. Starch shows a branched structure composed of two components: amylose and amylopectin, both of which are basically chains of glucose units. They way in which they are linked to one another decides their properties.
Sucrose is a complex carbohydrate while glucose is a simple carbohydrate. Sucrose can be taken but its synthesis takes time by than the person may become more week. Since glucose is already simple there is no need for its synthesis and hence it give instant energy. Therefore glucose is chosen over sucrose.
An insulin molecule is much bigger than a glucose molecule.
One way is by polarimeter; glucose and sucrose rotate polarized light in opposite directions. This is assuming your materials are of biological origin and therefore consist of the D-forms of both; if they're synthetic, then all bets are off.
During cooking, sucrose hydrolyses into its monomers, glucose and fructose. This mixture is commonly known as "invert sugar". Invert sugar shows more sweetness than sucrose.