Sugar

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In biochemistry the simplest molecule that can be identified as a carbohydrate. Multiple sugar molecules linked together form starch.

The term "glyco-" indicates the presence of a sugar in an otherwise non-carbohydrate substance: A glycoprotein is a protein to which one or more sugars are connected.

Sugars include fructose, glucose, maltose, dextrose, mannose.

Two simple sugars, ribose and deoxyribose, are principal components of RNA and DNA, respectively.


In culinary terms, sugar is a type of food associated with one of the primary taste sensations, that of sweetness. Sugar consists of nearly one hundred percent sucrose. It is made from sugar cane, sugar beets, or sugar palm by a refining process.

See also: sweetener