Kayayyaki
Sucrose
Tsarin Tsari
Abubuwan Jiki
Bayyanar: Farin lu'ulu'u maras wari
Yawan girma: 1.5805
Matsayin narkewa: 185-187 ° C (lit.)
Matsayin tafasa: 397.76°C
Takamaiman Juyawa: 67º(c=26, cikin ruwa 25ºC)
Refractivity: 66.5 ° (C=26, H2O) Ma'anar walƙiya 93.3°C
Solubility: H2O: 500 mg/ml
Adadin acidity (pKa): 12.7 (a 25°C)
PH: 5.0-7.0 (25°C, 1M a cikin H2O)
Bayanan Tsaro
Nasa ne na kayan haɗari
Lambar kwastam: 2938909090
Ƙimar Maido Harajin Fitarwa (%): 9%
Aikace-aikace
Ana amfani da Sucrose sosai a cikin abinci, kayan kwalliya da magunguna, kuma ana amfani dashi azaman ma'auni don bincike da ganowa.Ana iya amfani da shi don shirya citric acid, caramel, invert sugar, m sabulu, da dai sauransu Yana iya hana ci gaban kwayoyin cuta a babban taro, kuma za a iya amfani da a matsayin kwamfutar hannu excipient na preservative da antioxidant a magani.Ana amfani da reagent sucrose don ƙayyade 1-naphthol, rabuwa da alli da magnesium da kuma shirye-shiryen matsakaicin al'adun halittu.
Sucrose, babban bangaren sukari na tebur, wani nau'in disaccharide ne, wanda ya ƙunshi kwayar halitta na ƙungiyar hemiacetal hydroxyl na glucose da kwayar halittar hemiacetal hydroxyl na fructose tare da juna kuma ta bushe.Sucrose yana da daɗi, mara wari, mai narkewa a cikin ruwa da glycerol, kuma yana ɗan narkewa cikin barasa.Yana da spinogenic, amma ba shi da wani tasiri na photochromic.Sucrose kusan ana samunsa a duk duniya a cikin ganye, furanni, mai tushe, tsaba da 'ya'yan itacen masarauta.Yana da yawa musamman a cikin rake, sukari gwoza da maple sap.Sucrose yana da ɗanɗano mai daɗi kuma abinci ne mai mahimmanci da ɗanɗano mai daɗi.An kasu kashi fari sugar, brown sugar, rock sugar, rock sugar, da m sugar (rawaya sugar)
Kaddarorin jiki
Sucrose yana narkewa sosai a cikin ruwa, kuma mai narkewa yana ƙaruwa tare da haɓakar zafin jiki, kuma baya gudanar da wutar lantarki lokacin narkar da ruwa.Sucrose kuma yana narkewa a cikin aniline, azobenzene, ethyl acetate, amyl acetate, melted phenol, ruwa ammonia, cakuda barasa da ruwa da cakuda acetone da ruwa, amma ba ya narkewa a cikin abubuwan kaushi na halitta kamar fetur, man fetur, barasa mai anhydrous, trichloromethane. , carbon tetrachloride, carbon disulfide da turpentine.Sucrose abu ne na crystalline.Ƙayyadaddun nauyin kristal sucrose mai tsabta shine 1.5879, kuma takamaiman nauyin maganin sucrose ya bambanta dangane da taro da zafin jiki.Takamaiman juyawa na sucrose shine +66.3° zuwa +67.0°.
Abubuwan sinadaran
Sucrose da sucrose mafita a ƙarƙashin aikin zafi, acid, alkali, yisti, da dai sauransu, suna samar da nau'ikan halayen sinadarai daban-daban.Sakamakon sakamako ba kawai asara kai tsaye na sucrose ba, har ma a cikin samar da abubuwan da ke da illa ga samar da sukari.
Lokacin da aka ƙona sucrose mai ƙyalƙyali zuwa 160 ° C, zai bazu cikin zafin jiki kuma ya narke a cikin ruwa mai kauri da bayyananne, sannan ya sake yin recrystallize lokacin da aka sanyaya.An tsawaita lokacin zafi, sucrose yana bazu cikin glucose da defructose.A mafi girman zafin jiki na 190-220 ° C, sucrose za a bushe kuma a sanya shi cikin caramel.Ƙarin dumama caramel yana samar da carbon dioxide, carbon monoxide, acetic acid da acetone.A ƙarƙashin yanayi mai ɗanɗano, sucrose yana lalacewa a 100 ° C, yana sakin ruwa kuma yana duhun launi.Lokacin da maganin sucrose ya yi zafi zuwa tafasa a matsa lamba na yanayi na dogon lokaci, narkar da sucrose a hankali yana raguwa zuwa daidai adadin glucose da fructose, watau, juyawa yana faruwa.Idan maganin sucrose ya kasance mai zafi sama da 108 ℃, za a sanya shi cikin sauri, kuma mafi girman adadin maganin sukari, mafi mahimmancin tasirin hydrolysis.Abun ƙarfe da aka yi amfani da shi a cikin jirgin ruwan tafasa shima yana da tasiri akan ƙimar canjin sucrose.Misali, jujjuyawar maganin sucrose a cikin tasoshin jan karfe ya fi girma fiye da tasoshin azurfa, kuma tasoshin gilashi ba su da wani tasiri.
