Cane sugar
Cane Sugar
Cane sugar (/keɪn ˈʃʊɡər/), also known as sucrose, is a type of sugar that is derived from the sugarcane plant.
Etymology
The term "cane sugar" originates from the Latin word canna, meaning "reed" or "cane", and the Old French word sucre, meaning "sugar". The term "sucrose" is derived from the French word sucre and the scientific Latin suffix -ose, which is used in biochemistry to form names of sugars.
Production
Cane sugar is produced by extracting the juice from the sugarcane plant, then purifying and crystallizing the juice to form sugar crystals. The process involves several stages, including crushing the cane, boiling the juice to concentrate it, and finally crystallizing the sugar.
Related Terms
- Sugarcane: A tropical, perennial grass that is the primary source of cane sugar.
- Sucrose: The scientific name for cane sugar.
- Fructose: A simple sugar that, along with glucose, makes up sucrose.
- Glucose: A simple sugar that, along with fructose, makes up sucrose.
- Refined sugar: Sugar that has been processed to remove impurities and color.
- Raw sugar: Sugar that has not been fully refined, and still contains some molasses.
Health Effects
While cane sugar is a natural source of energy, excessive consumption can lead to health problems such as obesity, diabetes, and heart disease. It is recommended to limit the intake of added sugars, including cane sugar, in the diet.
See Also
External links
- Medical encyclopedia article on Cane sugar
- Wikipedia's article - Cane sugar
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