Sugary Substances (October 24, 2022)
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Directions 
In “Classic Candy” (p. 18), you learned that sucrose is a kind of sugar found in candy corn. There are many different types of sugar that occur naturally in foods. All sugars are chemical compounds known as carbohydrates, which are made of carbon (C), hydrogen (H), and oxygen (O) atoms bonded together. The table below shows three types of sugars commonly found in foods. Use the data in the table to answer the questions on the following page.
Comparing Sugars
An infographic describing different kinds of sugar molecules, their chemical formula, and molecular structure. Glucose (C6H12O6) is a string of 6 carbon atoms, 4 of which are attached to one hydrogen and one group that's an oxygen and a hydrogen. The carbon atom at one end of the chain (shown left) is attached to two hydrogens and one oxygen/hydrogen group. The carbon atom at the other end (shown right) is attached to one hydrogen and one oxygen. Fructose (C6H12O6) is very similar in structure. Sucrose (C12H22O11) is made up of two rings, one that has five carbon atoms and an oxygen and one that has four carbons and an oxygen. The carbon atoms in each ring are connected to simple branches of carbon, hydrogen, and oxygen atoms.
Glucose: 
• Occurs naturally in many foods, like grains, vegetables, and fruits
• Commonly found in plants because it is a product of photosynthesis
• This simple sugar is produced when the body breaks down other, larger carbohydrates.
• An important source of energy for the cells in your body
• Only type of sugar that can provide energy to brain cells

Fructose:
• Sweetest-tasting sugar
• Occurs naturally in foods such as honey and fruits
• Pure fructose—extracted from sugarcane, sugar beets, or corn—is used to flavor many processed foods.
• This simple sugar can be used by muscles as an energy source if glucose or other sugars are not available in the body.

Sucrose:
• Occurs naturally in many plants 
• Main sugar in some fruits, such as pineapple
• Also known as “table sugar,” it makes up the granulated sugar often used in baking.
• Forms when a glucose molecule bonds with a fructose molecule
• In the body, it’s broken down into glucose and fructose.
Questions:

1. What do you notice about the structure of the glucose molecule? (Hint: Think about where the carbon atoms and other atoms are located within the molecule.)

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2. Which sugar molecule shown is the largest? Explain your reasoning.

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3. Which two sugars have the same chemical formula but different structures? How else do they differ?

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4. Which sugar is most likely to be found in processed foods? Why do you think that type of sugar is often used in those foods?

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5. Compare and contrast glucose and sucrose.

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TAKE IT FURTHER: Examine the nutrition labels on different foods and beverages. Which products contain high levels of sugar? Is the sugar listed as glucose, fructose, or sucrose?
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