Saccharose

(sak’-ar-os) [aduxapov, sugar], C12H,2Oir I. A crystalline carbohydrate, cane-sugar, occurring in the juice of many plants, chiefly in sugar-cane, in some varieties of maple, and in beet-roots; it melts at 1600 C.; at 190— 2000 C. it changes into a brown non crystallizable ma called caramel, used in coloring liquids. It is not directly fermentable, and does not reduce alkaline copper solutions. 2. Any one of a group of carbohydrates isomeric with cane-sugar. 562