C12H19Cl3O8

yes

Scientifically, sugar is classified by its chemical composition. For example: dextrose, maltose; fructose, etc.

Sugar is classified for sale in markets and for use in cooking mostly by its origin, the source from which it was derived and/or its physical form. For example: cane sugar, beet sugar, maltose, molasses, syrup, granular sugar, frosting or icing sugar, etc.

In a high enough concentration it can be. Cells (bacterial or otherwise) can only prevent osmosis across their membranes to a limited extent. When a solution is concentrated enough (i.e. hypertonic), it can dessicate the cells, therefore retarding microbial growth and rendering potential pathogens inert .

Some examples of sugar-based preservatives include various syrups (i.e. maple), honey, and fruit preserves (jams). In particular it is useful to note that jam does not require raising temperatures above 104C to kill botulinum spores; although most operations will pasteurize the stock to kill fungal spores which may grow on the top layer of the jam due to recondensed water).

Food that contain a lot of sugar include: Chocolate, cake, biscuits, candy, kendal mint cake (especially good as it release energy slowly.) Sweets, jelly, ice cream. Foods which are naturally high in sugar include almost all fruits and many vegetables (i.e., onions and yams, etc.)

diacetyl orpine hydrochloride

Because the receptors of the tongue react to certain compounds like as if they were sweet even though they don't have glucose. Examples of foods that taste sweet yet do not have glucose include sugar alcohols.

One tbsp of Splenda has 1g of carbs.

One sugar cube is equal to one teaspoon or 1/48th of a cup. (Source: http://wiki.answers.com/Q/What_quantity_of_sugar_is_in_a_cube) There are 200g of sugar per cup. (Source: http://en.wikipedia.org/wiki/Sugar) The math yields the answer: There are 4.17g of sugar per cube of sugar.

Sugarcane is affected by seasons I because if it was winter it will be to cold for sugarcane to grow

Summer has the most rainfall out of all the seasons

Sugarcane needs sunlight and rainfall a lot of them

Technically sugar is not a nutrient, it's a source of stored energy (measured in calories).

Sucralos or Aspartame.

NO! The blood glucose effect is statistically INSIGNIFICANT!! This is a myth. This concerned me as I am trying to lose weight and several studies have been done, however the one below I feel is the clearest.

Twelve normal subjects and 10 subjects with non-insulin-dependent diabetes mellitus were given, in random order at intervals of greater than or equal to 1 wk, three drinks of the same beverage: one unsweetened, one sweetened with 400 mg aspartame, and one sweetened with 135 mg saccharin. The amount of sweetener approximated that in 1 L of sugar-free soft drink. Plasma glucose, insulin, and glucagon were measured for 3 h after ingestion of the test beverage. Plasma glucose declined slightly throughout the test period, probably due to fasting, with no differences between the three treatments. Neither sweetener affected peak insulin levels in subjects with or without diabetes. Analysis of area under the curve showed that mean insulin levels were statistically significantly higher after aspartame than after saccharin or unsweetened beverage in normal subjects only, but the magnitude of the difference was small and unlikely to be of physiological importance in the absence of differences in glucose levels. Furthermore, the differences could largely be accounted for by a decrease in insulin values after both unsweetened beverage and saccharin, with no change from baseline after aspartame. Glucagon levels showed time-to-time variation but no overall differences. We conclude that ingestion of aspartame- or saccharin-sweetened beverages by fasting subjects, with or without diabetes, did not affect blood glucose homeostasis.

The chemical formula of Sucralose, which is found in Splenda and Equal, is C12H19Cl3O8. It has little to no effect on respiration as it is closely related to sugar and does not contain Aspartame.

It is some lameass nerds hidden piece of sugar in the food...

Sugar was only discovered by western Europeans as a result of the Crusades in the 11th Century AD. Crusaders returning home talked of this "new spice" and how pleasant it was. The first sugar was recorded in England in 1099. The subsequent centuries saw a major expansion of western European trade with the East, including the importation of sugar.

You could use dark brown sugar, but the flavour will not be as strong.

Per strawberry? About 1, maybe less.

No, powdered sugar is is just sugar finely ground.

After many hours of research on both sides of the fence I've come to conclude that Splenda is no more harmful to your body than any other food product on the market that has been chemically, genetically, or metabolically altered. (90% of what we consume without question.)

The only way that this product might be of overwhelming importance is to someone that absolutely refuses to ingest any food product that is not 100% natural.

It is true that three of the hydroxyl groups and the sugar molecules have been replaced by three chlorine atoms, and seems to be the primary basis for it's demise.

Our body, however actually needs chlorine a.k.a. chloride, a.k.a. sodium chloride, a.k.a. salt, in maintaining water balance, and is an essential component of gastric juice.

However it should also be noted that our chlorine intake should not be excessive. (5100 milligrams a day for an average adult.) No more so then our daily intake of sugars, carbs, calorie's, starches, ect, ect... "Everything in moderation" (if your health allows it.) Too much of anything can be hazardous to your health, likewise not enough of the right things can be hazardous to your health.

For the most part Splenda is largely unrecognized by the body. By most accounts only some 15% is absorbed by the body.

The claims of all the adverse affects of Splenda appear to be based on the adverse effects relating to the abundance of chlorine in the body and not Splenda itself, or the fact that it is just plainly "A man made" or "Altered" substance. Additionally all claims against Splenda are very vague and general using terms like "appears to be" or "thought to have been" or "categorized with other" unhealthy food products.

You can find something unhealthy with ANY food product known to man no matter how significant or insignificant it may be, because of the individual effects our bodies have on different foods.

My advise is to use research from all sides, balance and wisdom and see if it's right for you.

it was 5000 pounds