 Magnified crystals of refined sugar In non-scientific use, the term sugar refers to sucrose (also called "table sugar" or "saccharose") — a white crystalline solid disaccharide. Humans most commonly use sucrose as their sugar of choice for altering the flavor and properties (such as mouthfeel, preservation, and texture) of beverages and food. Commercially-produced table sugar comes either from sugar-cane or from sugar-beet. Lactose is a disaccharide found in milk. ...
Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water. ...
In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ...
A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...
Impact of a drop of water. ...
Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in animals. ...
General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ...
General Name, Symbol, Number iron, Fe, 26 Chemical series transition metals Group, Period, Block 8, 4, d Appearance lustrous metallic with a grayish tinge Atomic mass 55. ...
General Name, Symbol, Number potassium, K, 19 Chemical series alkali metals Group, Period, Block 1, 4, s Appearance silvery white Atomic mass 39. ...
Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ...
Lactose is a disaccharide found in milk. ...
Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water. ...
In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ...
A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...
Impact of a drop of water. ...
Thiamine mononitrate Thiamine or thiamin, also known as vitamin B1, is a colorless compound with chemical formula C12H17ClN4OS. It is soluble in water and insoluble in alcohol. ...
Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in animals. ...
For the band, see Niacin. ...
Pyridoxine Vitamin B6 pyridoxine is a water-soluble vitamin. ...
Folic acid (the anion form is called folate) is a B-complex vitamin (once called vitamin M) that is important in preventing neural tube defects (NTDs) in the developing human fetus. ...
General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ...
General Name, Symbol, Number iron, Fe, 26 Chemical series transition metals Group, Period, Block 8, 4, d Appearance lustrous metallic with a grayish tinge Atomic mass 55. ...
Introduction Magnesium is an essential element in biological systems. ...
General Name, Symbol, Number phosphorus, P, 15 Chemical series nonmetals Group, Period, Block 15, 3, p Appearance waxy white/ red/ black/ colorless Atomic mass 30. ...
General Name, Symbol, Number potassium, K, 19 Chemical series alkali metals Group, Period, Block 1, 4, s Appearance silvery white Atomic mass 39. ...
This articles section called Other facts does not cite its references or sources. ...
General Name, Symbol, Number zinc, Zn, 30 Chemical series transition metals Group, Period, Block 12, 4, d Appearance bluish pale gray Atomic mass 65. ...
Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ...
Wikipedia does not have an article with this exact name. ...
Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ...
Quartz crystal Copper(II) sulfate and iodine crystal Synthetic bismuth crystal Insulin crystals Gallium, a metal that easily forms large single crystals A huge monocrystal of potassium dihydrogen phosphate grown from solution by Saint-Gobain for the megajoule laser of CEA. In chemistry and mineralogy, a crystal is a solid...
In jewelry, a solid gold piece is the alternative to gold-filled or gold-plated jewelry. ...
Sucrose, a common disaccharide A disaccharide is a sugar (a carbohydrate) composed of two monosaccharides. ...
Flavor or flavour (see spelling differences) is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. ...
In many areas related to the testing and evaluating of foodstuffs,such as wine-tasting and rheology, mouthfeel is a product’s physical and chemical interaction in the mouth from initial perception on the palate, to first bite, through mastication to swallowing. ...
The word drink is primarily a verb, meaning to ingest liquids, see Drinking. ...
Species Ref: ITIS 42058 as of 2004-05-05 Sugarcane is one of six species of a tall tropical southeast Asian grass (Family Poaceae) having stout fibrous jointed stalks whose sap at one time was the primary source of sugar. ...
Two sugar beets - the one on the left has been cultivated to be smoother than the traditional beet, so that it traps less soil. ...
Scientifically, sugar refers to any monosaccharide or disaccharide. Monosaccharides (also called "simple sugars"), such as glucose, store energy which biological cells use and consume. Monosaccharides are the simplest form of carbohydrates. ...
Sucrose, a common disaccharide A disaccharide is a sugar (a carbohydrate) composed of two monosaccharides. ...
Glucose (Glc), a monosaccharide (or simple sugar), is the most important carbohydrate in biology. ...
This article or section does not adequately cite its references or sources. ...
Drawing of the structure of cork as it appeared under the microscope to Robert Hooke from Micrographia which is the origin of the word cell. Cells in culture, stained for keratin (red) and DNA (green). ...
In a list of ingredients, any word that ends with "ose" will likely denote a sugar. Sometimes such words may also refer to any types of carbohydrates soluble in water. Carbohydrates (literally hydrates of carbon) are chemical compounds that act as the primary biological means of storing or consuming energy, other forms being fat and protein. ...
In culinary terms, the foodstuff known as sugar delivers one of the primary taste sensations, that of sweetness. A salad of vegetables and cheese with bread at the side. ...
Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ...
Sweetness is one of the five basic tastes, and is almost universally regarded as a pleasurable experience. ...
Etymology The English word "sugar" may ultimately originate from the Sanskrit word sharkara or śarkarā, which means "sugar" or "pebble". It probably came to English by way of the French, Spanish and/or Italians who derived their word for sugar from the Arabic al sukkar (whence the Portuguese word açucar, the Spanish word azúcar, the Italian word zucchero, the Old French word zuchre and the contemporary French word sucre). The Arabs in turn presumably derived their word from the Persian shakar, derived from the original Sanskrit. Compare the OED. The Sanskrit language ( , for short ) is an old Indo-Aryan language from the Indian Subcontinent, the classical literary language of the Hindus of India[1], a liturgical language of Hinduism, Buddhism, and Jainism, and one of the 23 official languages of India. ...
The English language is a West Germanic language that originates in England. ...
Arabic can mean: From or related to Arabia From or related to the Arabs The Arabic language; see also Arabic grammar The Arabic alphabet, used for expressing the languages of Arabic, Persian, Malay ( Jawi), Kurdish, Panjabi, Pashto, Sindhi and Urdu, among others. ...
Languages Arabic other languages (Arab minorities) Religions Predominantly Muslim Some adherents of Druze, Judaism, Samaritan, Christianity Related ethnic groups Mizrachi Jews, Sephardi Jews[], Ashkenazi Jews, Canaanites, other Semitic-speaking groups An Arab (Arabic: ‎; transliteration: ) is a member of a Semitic-speaking people originally from the Arabian peninsula and surrounding territories...
Persian (Local names: Ùارسی Fârsi or پارسی Pârsi)* is an Indo-European language spoken in Iran, Afghanistan and Tajikistan as well as by minorities in Uzbekistan, Turkmenistan, India, Pakistan, Azerbaijan, Armenia, Georgia, Southern Russia, neighboring countries, and elsewhere. ...
The Oxford English Dictionary print set The Oxford English Dictionary (OED) is a dictionary published by the Oxford University Press (OUP), and is generally regarded as the most comprehensive and scholarly dictionary of the English language. ...
Note that the English word jaggery (coarse brown Indian sugar) has similar ultimate etymological origins.
Sugar as food Originally a luxury, sugar eventually became sufficiently cheap and common to influence standard cuisine. Britain and the Caribbean islands have cuisines where sugar usage has become particularly prominent. This is a list of inhabited islands in the Caribbean. ...
Sugar forms a major element in confectionery and in desserts. Cooks use it as a food preservative as well as for sweetening. A confection selection The term confectionery refers to food items that are (or at least are perceived to be) rich in sugar. ...
A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ...
A cook is a person that prepares food for consumption. ...
A preservative is a natural or synthetic chemical that is added to products such as foods, pharmaceuticals, paints, biological samples, etc. ...
Sugar and health
Vegetarian/Vegan concerns Bone char(calcinated animal bones ) is often used in the sugar refining industry for decolorizing. This is a concern for vegans and vegetarians, since about a quarter of the sugar in the US is processed using bone char as a filter (about half of all sugar from sugar cane is processed with bone char, the rest with activated carbon). As bone char does not get into the sugar, sugar processed this way is considered parve/Kosher. Bone char, also known as bone black or animal charcoal, is a granular black material produced by calcinating animal bones: the bones are heated to high temperatures in the absence of air to drive off volatile substances. ...
Tooth decay Tooth decay is likey one of the most prominent health hazard from the use of sugar. When the pH at the surface of the tooth drops below 5.5, due to the introduction of sugar onto the tooth's surface, demineralization proceeds faster than remineralization (i.e. there is a net loss of mineral structure on the tooth's surface). This results in the ensuing decay of the tooth.[citation needed]
Diabetes Type II diabetes is the most common type of diabetes. Diabetes occurs when the body's cell ignore the insulin released into the bloodstream. Insulin is important in taking sugar molecules into the cell for fuel. When glucose builds up in the blood stream, it can cause two main problems: - In the short term, glucose build up can cause the body's cells to be starved for energy.
- In the long term, frequent glucose build up can damage many of the bodies organs including: the eyes, kidneys, nerves and/or heart.
However, while sugars may adversley affect those with diabetes, it is not shown to cause it.
Obesity In the United States of America, a scientific/health debate has started over the causes of a steep rise in obesity in the general population — and one view posits increased consumtion of carbohydrates in recent decades as a major factor.[1] 2007 is a common year starting on Monday of the Gregorian calendar. ...
United Nations advice In 2003, four United Nations agencies, (including the World Health Organization (WHO) and the Food and Agriculture Organization (FAO)) commissioned a report compiled by a panel of 30 international experts. The panel stated that the total of free sugars (all monosaccharides and disaccharides added to foods by manufacturers, cooks or consumers, plus sugars naturally present in honey, syrups and fruit juices) should not account for more than 10% of the energy-intake of a healthy diet, while carbohydrates in total should represent between 55% and 75% of the energy-intake (table 6, page 56 of the WHO Technical Report Series 916, Diet, Nutrition and the Prevention of Chronic Diseases). This article is about the United Nations, for other uses of UN see UN (disambiguation) Official languages English, French, Spanish, Russian, Chinese, Arabic Secretary-General Kofi Annan (since 1997) Established October 24, 1945 Member states 191 Headquarters New York City, NY, USA Official site http://www. ...
The World Health Organization (WHO) is a specialized agency of the United Nations that acts as a coordinating authority on international public health, headquartered in Geneva, Switzerland. ...
The Food and Agriculture Organization (FAO) is a specialized agency of the United Nations that leads international efforts to defeat hunger. ...
Lactose is a disaccharide found in milk. ...
Sugar producers’ advice However, the Sugar Association of the United States of America insists that other evidence indicates that a quarter of human food and drink intake can safely consist of sugar[citation needed].
Debate Argument continues as to the value of extrinsic sugar (sugar added to food) compared to that of intrinsic sugar (sugars - seldom sucrose - naturally present in food). Adding sugar to food particularly enhances taste, but has drawbacks of boosting calories, among other negative effects on health and physiology. A calorie is a unit of measurement for chemical energy. ...
In the United States of America, sugar has become increasingly evident in food products, as more food-manufacturers add sugar or high-fructose corn-syrup to a surprising variety of consumables. Candy-bars, soft drinks, chips, snacks, fruit-juice, peanut-butter, soups, ice-cream, jams, jellies, yogurt, and many breads have added sugars. Five Alive, for example, which portrays itself as "all natural" and has pictures of five different types of fruit on its label, comprises only 41% fruit juice, having high fructose corn syrup as its prime ingredient. High fructose corn syrup (HFCS) is a form of corn syrup which has undergone enzymatic processing in order to increase its fructose content. ...
To meet Wikipedias quality standards, this article or section may require cleanup. ...
High fructose corn syrup (HFCS) is a form of corn syrup which has undergone enzymatic processing in order to increase its fructose content. ...
Many doctors argue that health authorities should classify sugar and high-fructose corn-syrup as food additives[citations needed]. Some go as far as to call sugar a poison. Sugar-cane in its natural form provides a rich source of vitamins and minerals, but refined sugar lacks nutrients. It can cause critical growth-hormone deficiency, and depletes the body of potassium and magnesium.[citations needed] Some see sugar as one of the worst things one can put into the body — except for artificial sweeteners like Aspartame. Food additives are substances added to food to preserve flavour or improve its taste and appearance. ...
General Name, Symbol, Number potassium, K, 19 Chemical series alkali metals Group, Period, Block 1, 4, s Appearance silvery white Atomic mass 39. ...
General Name, Symbol, Number magnesium, Mg, 12 Chemical series alkaline earth metals Group, Period, Block 2, 3, s Appearance silvery white Atomic mass 24. ...
A sugar substitute is a food additive which duplicates the effect of sugar in taste, but often with less food energy. ...
Aspartame, (IPA: ), is the name for an artificial, non-carbohydrate sweetener, aspartyl-phenylalanine-1-methyl ester; i. ...
Sugar and hyperactivity The general public in the United States of America commonly believes that eating too much sugar (not only sucrose, but also other varieties such as glucose) will cause all children to become hyperactive — giving rise to the terms "sugar high", "sugar rush" and "sugar buzz". Recent studies[citations needed] have not shown a link between the consumption of sugar and levels of hyperactivity, even when the researchers focused on children with a presumed "sugar-sensitivity". If parents and teachers believe in the possibility of a sugar-high, this may cause them to perceive children as more energetic and excited after consumption of sweets and sugary beverages through observer bias. (Note that the experiments did not take place in the context of a control-group following a base diet-level matching the recommendation of the WHO/FAO (stated above) to avoid the impacts of added extrinsic sugars cited above — and so could not give conclusive results. The studies do show that increased levels of sugar-intake — above the high level taken in a standard U.S. diet — have no impact on levels of hyperactivity that may or may not already exist.) Hyperactivity can be described as a state in which a person is abnormally easily excitable and exuberant. ...
This article is about the novel Sugar Rush. ...
Observer bias is error introduced into measurement when observers overemphasize behaviors they expect to find and fail to notice behaviors they do not expect. ...
Others believe that children and adults show the hyperactive effects of sugar equally. On average, Americans eat or drink approximately five pounds of sugar a month. [2]
Sugar substitutes Sugar substitutes have also raised health concerns. Sugar free redirects here. ...
Sugar free redirects here. ...
Production
 Harvested sugarcane ready for processing Table sugar (sucrose) comes from plant sources. Two important sugar crops predominate: sugarcane (Saccharum spp.) and sugar beets (Beta vulgaris), in which sugar can account for 12% to 20% of the plant's dry weight. Some minor commercial sugar crops include the date palm (Phoenix dactylifera), sorghum (Sorghum vulgare), and the sugar maple (Acer saccharum). In the financial year 2001/2002, worldwide production of sugar amounted to 134.1 million tonnes. Image File history File linksMetadata Download high-resolution version (2304x1712, 1298 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sugar Sugarcane Metadata This file contains additional information, probably added from the digital camera or scanner used to...
Image File history File linksMetadata Download high-resolution version (2304x1712, 1298 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sugar Sugarcane Metadata This file contains additional information, probably added from the digital camera or scanner used to...
Species Saccharum arundinaceum Saccharum bengalense Saccharum edule Saccharum officinarum Saccharum procerum Saccharum ravennae Saccharum robustum Saccharum sinense Saccharum spontaneum Sugarcane or Sugar cane (Saccharum) is a genus of 6 to 37 species (depending on taxonomic interpretation) of tall grasses (family Poaceae, tribe Andropogoneae), native to warm temperate to tropical regions...
Two sugar beets - the one on the left has been cultivated to be smoother than the traditional beet, so that it traps less soil. ...
Binomial name Phoenix dactylifera L. The Date Palm Phoenix dactylifera is a palm, extensively cultivated for its edible fruit. ...
Species About 30 species, see text Sorghum is a genus of about 30 species of grasses raised for grain, native to tropical and subtropical regions of Eastern Africa, with one species native to Mexico. ...
Binomial name Acer saccharum Marshall The Sugar Maple Acer saccharum is a prominent tree in the hardwood forests of eastern North America. ...
A fiscal year or financial year is a 12-month period used for calculating annual (yearly) financial reports in businesses and other organizations. ...
2001 (MMI) was a common year starting on Monday of the Gregorian calendar. ...
For album titles with the same name, see 2002 (album). ...
A tonne or metric ton (symbol t), sometimes referred to as a metric tonne, is a measurement of mass equal to 1,000 kilograms. ...
The first production of sugar from sugar-cane took place in India. Alexander the Great's companions reported seeing "honey produced without the intervention of bees" and it remained exotic in Europe until the Arabs started cultivating it in Sicily and Spain. Only after the Crusades did it begin to rival honey as a sweetener in Europe. The Spanish began cultivating sugar-cane in the West Indies in 1506 (and in Cuba in 1523). The Portuguese first cultivated sugar-cane in Brazil in 1532. Alexander the Great (Greek: ,[1] Megas Alexandros; July 356 BC–June 11, 323 BC), also known as Alexander III, king of Macedon (336–323 BC), was one of the most successful military commanders in history. ...
A jar of honey, shown with a wooden honey server and scones. ...
Sicily (Sicilia in Italian and Sicilian) is an autonomous region of Italy and the largest island in the Mediterranean Sea, with an area of 25,708 km² (9,926 sq. ...
The Siege of Antioch, from a medieval miniature painting, during the First Crusade. ...
The Caribbean or the West Indies is a group of islands in the Caribbean Sea. ...
Most cane-sugar comes from countries with warm climates, such as Brazil, Pakistan, India, China and Australia. In 2001/2002 developing countries produced over twice as much sugar as developed countries. The greatest quantity of sugar comes from Latin America, the United States, the Caribbean nations, and the Far East. High human development Medium human development Low human development Unavailable A developing country has a relatively low standard of living, an undeveloped industrial base, and a moderate to low Human Development Index (HDI) score. ...
Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ...
West Indian redirects here. ...
The far east as a cultural block includes East Asia, Southeast Asia, Northeast Asia and South Asia. ...
Beet-sugar comes from regions with cooler climates: northwest and eastern Europe, northern Japan, plus some areas in the United States (including California). In the northern hemisphere, the beet-growing season ends with the start of harvesting around September. Harvesting and processing continues until March in some cases. The availability of processing-plant capacity, and the weather both influence the duration of harvesting and processing - the industry can lay up harvested beet until processed, but frost-damaged beet becomes effectively unprocessable.
The European Union (EU) has become the world's second-largest sugar exporter. The Common Agricultural Policy of the EU sets maximum quotas for members' production to match supply and demand, and a price. Europe exports excess production quota (approximately 5 million tonnes in 2003). Part of this, "quota" sugar, gets subsidised from industry levies, the remainder (approximately half) sells as "C quota" sugar at market prices without subsidy. These subsidies and a high import tariff make it difficult for other countries to export to the EU states, or to compete with the Europeans on world markets. The Common Agricultural Policy (CAP) is a system of European Union agricultural subsidies and programmes. ...
2003 (MMIII) was a common year starting on Wednesday of the Gregorian calendar. ...
In economics, a subsidy is generally a monetary grant given by a government to lower the price faced by producers or consumers of a good, generally because it is considered to be in the public interest. ...
A tariff is a tax on foreign goods. ...
The United States sets high sugar prices to support its producers, with the effect that many former consumers of sugar have switched to corn syrup (beverage-manufacturers) or moved out of the country (candy-makers). Corn syrup, whose chemical formula is C6H12O6, is a syrup made from corn starch and composed mainly of glucose. ...
The cheap prices of glucose syrups produced from wheat and corn (maize) threaten the traditional sugar market. In combination with artificial sweeteners, drink manufacturers can produce very low-cost products. A sweetener is a food additive which adds the basic taste of sweetness to a food. ...
Cane Cane-sugar producers since the 6th century BCE have crushed the harvested vegetable material to collect and filter the juice. They then treat the liquid (often with lime (calcium oxide)) to remove impurities and then neutralize it with sulfur dioxide. Boiling the juice then allows the sediment to settle to the bottom for dredging out, while the scum rises to the surface for skimming off. In cooling, the liquid crystallises, usually in the process of stirring, to produce sugar crystals. Centrifuges usually remove the uncrystallised syrup. The producers can then either sell the resultant sugar, as is, for use; or process it further to produce lighter grades. This processing may take place in another factory in another country. Calcium oxide (CaO), commonly known as lime, quicklime or burnt lime, is a widely used chemical compound. ...
Sulfur dioxide (or Sulphur dioxide) has the chemical formula SO2. ...
A laboratory tabletop centrifuge A centrifuge is a piece of equipment, generally driven by a motor, that puts an object in rotation around a fixed axis, applying force perpendicular to the axis. ...
Beet -
Beet-sugar producers slice the washed beets, then extract the sugar with hot water in a "diffuser". An alkaline solution ("milk of lime" and carbon dioxide from the lime kiln) then serves to precipitate impurities (see carbonatation). After filtration, evaporation concentrates the juice to a content of about 70% solids, and controlled crystallisation extracts the sugar. A centrifuge removes the sugar crystals from the liquid, which gets recycled in the crystalliser stages. When economic constraints prevent the removal of more sugar, the manufacturer discards the remaining liquid, now known as molasses. Download high resolution version (423x640, 67 KB)Two sugar beet roots. ...
Download high resolution version (423x640, 67 KB)Two sugar beet roots. ...
Two sugar beets - the one on the left has been cultivated to be smoother than the traditional beet, so that it traps less soil. ...
Diffuser can refer to any device that diffuses in some manner such as: Diffuser (automotive), a shaped section of a cars underbody which improves the cars aerodynamic properties Diffuser (breathing set part), a device fitted over an underwater breathing sets blowoff hole to break up the resulting...
Milk of lime is a watery emulsion of calcium hydrate produced by macerating quicklime in water. ...
Carbon dioxide is a chemical compound composed of one carbon and two oxygen atoms. ...
Carbonatation is the process used in the production of sugar crystals from sugar beets, whereby raw beet juice is mingled with milk of lime and carbon dioxide gas in carbonation tanks. ...
Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ...
Sieving the resultant white sugar produces different grades for selling.
Cane versus beet Little perceptible difference exists between sugar produced from beet and that from cane. Tests can distinguish the two, and some tests aim to detect fraudulent abuse of EU subsidies or to aid in the detection of adulterated fruit-juice. Juice is the liquid naturally contained in plants. ...
The production of sugar results in residues which differ substantially depending on the raw materials used and on the place of production. While cooks often use cane molasses in food, humans find molasses from sugar beet unpalatable, and it therefore ends up mostly as industrial fermentation feedstock, or as animal-feed. Once dried, either type of molasses can serve as fuel for burning. Beer fermenting at a brewery. ...
Culinary sugars So-called raw sugars comprise yellow to brown sugars made from clarified cane-juice boiled down to a crystalline solid with minimal chemical processing. Raw sugars result from the processing of sugar-beet juice, but only as intermediates en route to white sugar. Types of raw sugar available as a specialty item outside the tropics include demerara, muscovado, and turbinado. Mauritius and Malawi export significant quantities of such specialty sugars. Manufacturers sometimes prepare raw sugar as loaves rather than as a crystalline powder, by pouring sugar and molasses together into molds and allowing the mixture to dry. This results in sugar-cakes or loaves, called jaggery or gur in India, pingbian tang in China, and panela, panocha, pile, piloncillo and "pão-de-açúcar" in various parts of Latin America. Truly raw sugar (unheated and made from sugar-cane grown on farms in South America) does not have a large market-share. Image File history File links Download high-resolution version (1194x798, 1041 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sugar ...
Image File history File links Download high-resolution version (1194x798, 1041 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sugar ...
Demerara is used as the generic name of a type of speciality raw cane sugar often used in home baking and in sweetening coffee. ...
Muscovado is a type of unrefined sugar with a strong molasses flavour. ...
Turbinado sugar, sold by the brand Sugar in the Raw among others, is a type of sugar cane extract. ...
Preparation of Jaggery Jaggery is the traditional unrefined sugar of India. ...
Mill white sugar, also called plantation white, crystal sugar, or superior sugar, consists of raw sugar where the production process does not remove colored impurities, but rather bleaches them white by exposure to sulfur dioxide. Though the most common form of sugar in sugarcane-growing areas, this product does not store or ship well; after a few weeks, its impurities tend to promote discoloration and clumping. Sulfur dioxide (or Sulphur dioxide) has the chemical formula SO2. ...
Blanco directo, a white sugar common in India and other south Asian countries, comes from precipitating many impurities out of the cane juice by using phosphatation — a treatment with phosphoric acid and calcium hydroxide similar to the carbonatation technique used in beet-sugar refining. In terms of sucrose purity, blanco directo is more pure than mill white, but less pure than white refined sugar. Phosphoric acid, also known as orthophosphoric acid or phosphoric(V) acid, is an inorganic mineral acid having the chemical formula H3PO4. ...
It has been suggested that this article or section be merged with Portlandite. ...
White refined sugar has become the most common form of sugar in North America as well as in Europe. Refined sugar can be made by dissolving raw sugar and purifying it with a phosphoric acid method similar to that used for blanco directo, a carbonatation process involving calcium hydroxide and carbon dioxide, or by various filtration strategies. It is then further decolorized by filtration through a bed of activated carbon or bone char depending on where the processing takes place. Beet sugar refineries produce refined white sugar directly without an intermediate raw stage. White refined sugar is typically sold as granulated sugar, which has been dried to prevent clumping. World map showing North America A satellite composite image of North America. ...
This article is 150 kilobytes or more in size. ...
Phosphoric acid, also known as orthophosphoric acid or phosphoric(V) acid, is an inorganic mineral acid having the chemical formula H3PO4. ...
Carbonatation is the process used in the production of sugar crystals from sugar beets, whereby raw beet juice is mingled with milk of lime and carbon dioxide gas in carbonation tanks. ...
Activated carbon from a water filter used for carbon filtering in powder and block form Activated carbon, also called activated charcoal or activated coal, is a general term which covers carbon material mostly derived from charcoal. ...
Bone char, also known as bone black or animal charcoal, is a granular black material produced by calcinating animal bones: the bones are heated to high temperatures in the absence of air to drive off volatile substances. ...
Granulated sugar comes in various crystal sizes — for home and industrial use — depending on the application:
- Coarse-grained sugars, such as sanding sugar (nibbed sugar or sugar nibs) find favor for decorating cookies (biscuits) and other desserts.
- Normal granulated sugars for table use: typically they have a grain size about 0.5 mm across
- Finer grades result from selectively sieving the granulated sugar
- caster sugar (0.35 mm), commonly used in baking
- superfine sugar, also called baker's sugar, berry sugar, or bar sugar — favored for sweetening drinks or for preparing meringue
Retailers also sell sugar cubes or lumps for convenient consumption of a standardised amount. Suppliers of sugar cubes make them by mixing sugar crystals with sugar syrup. Sugar cubes have been invented by cs:Jakub Kryštof Rad in 1841. A chocolate chip cookie In the United States and Canada, a cookie (sometimes spelled cooky) is a small, flat baked pastry. ...
Lemon meringue muffins For the Dominican folk dance and the music it is performed to, see merengue. ...
Confectioners sugar Powdered sugar (in Britain, Australia, Canada, and most of the Commonwealth icing sugar) is a very finely ground form of sugar that is synonymous with confectioners sugar. ...
Anticaking agents are used in such things as table salt to keep the product from forming lumps, making it better for packaging, transport and for the consumer. ...
Products treated with cornstarch Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. ...
Calcium phosphate is the name given to a family of minerals containing calcium ions (Ca2+) together with orthophosphates (PO43-), metaphosphates or pyrophosphates (P2O74-) and occasionally hydrogen or hydroxide ions. ...
Brown sugars come from the late stages of sugar refining, when sugar forms fine crystals with significant molasses-content, or from coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses-content, as do their moisture-retaining properties. Brown sugars also tend to harden if exposed to the atmosphere, although proper handling can reverse this. Brown sugar typical of that bought in Western supermarkets Brown sugar is an unrefined or partially refined soft sugar consisting of sugar crystals combined with molasses. ...
In cooking, a syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. ...
The World Health Organisation and the Food and Agriculture Organization of the United Nations expert report (WHO Technical Report Series 916 Diet, Nutrition and the Prevention of Chronic Diseases) defines free sugars as all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and fruit-juices. This includes all the sugars referred to above. The term distinguishes these forms from all other culinary sugars added in their natural form with no refining at all.
Natural sugars comprise all completely unrefined sugars: effectively all sugars not defined as free sugars. The WHO Technical Report Series 916 Diet, Nutrition and the Prevention of Chronic Diseases approves only natural sugars as carbohydrates for unrestricted consumption. Natural sugars come in fruit, grains and vegetables in their natural or cooked form.
Chemistry
 Sucrose, a disaccharide of glucose (left); and fructose, important molecules in the body. Biochemists regard sugars as relatively simple carbohydrates. Sugars include monosaccharides, disaccharides, trisaccharides and the oligosaccharides - containing 1, 2, 3, and 4 or more monosaccharide units respectively. Sugars contain either aldehyde groups (-CHO) or ketone groups (C=O), where there are carbon-oxygen double bonds, making the sugars reactive. Most sugars conform to (CH2O)n where n is between 3 and 7. A notable exception, deoxyribose, as its name suggests, has a "missing" oxygen atom. As well as being classified by their reactive group, sugars are also classified by the number of carbons they contain. Derivatives of trioses (C3H6O3) are intermediates in glycolysis. Pentoses (5 carbon sugars) include ribose and deoxyribose, which are present in nucleic acids. Ribose is also a component of several chemicals that are important to the metabolic process, including NADH and ATP. Hexoses (6 carbon sugars) include glucose which is a universal substrate for the production of energy in the form of ATP. Through photosynthesis plants produce glucose which is then converted for storage as an energy reserve in the form of other carbohydrates such as starch, or as in cane and beet as sucrose. Image File history File links Saccharose. ...
Biochemistry is the study of the chemical processes and transformations in living organisms. ...
Lactose is a disaccharide found in milk. ...
Monosaccharides are the simplest form of carbohydrates. ...
Sucrose, a common disaccharide A disaccharide is a sugar (a carbohydrate) composed of two monosaccharides. ...
An aldehyde. ...
Ketone group A ketone is either the functional group characterized by a carbonyl group linked to two other carbon atoms or a chemical compound that contains this functional group. ...
Carbonyl group In organic chemistry, a carbonyl group is a functional group composed of a carbon atom double-bonded to an oxygen atom. ...
Deoxyribose Deoxyribose, also known as D-Deoxyribose and 2-deoxyribose, is an aldopentose — a monosaccharide containing five carbon atoms, and including an aldehyde functional group. ...
Glycolysis is a metabolic pathway by which a 6-carbon glucose (Glc) molecule is oxidized to two molecules of pyruvic acid (Pyr). ...
Ribose Ribose, primarily seen as D-ribose, is an aldopentose — a monosaccharide containing five carbon atoms, and including an aldehyde functional group. ...
This article or section does not cite its references or sources. ...
Nicotinamide adenine dinucleotide (NAD+) Nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP) are two important coenzymes found in cells. ...
Adenosine 5-triphosphate (ATP) is a multifunctional nucleotide that is most important as a molecular currency of intracellular energy transfer. ...
The leaf is the primary site of photosynthesis in plants. ...
Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ...
Many pentoses and hexoses can form ring structures. In these closed-chain forms, the aldehyde or ketone group is not free, so many of the reactions typical of these groups cannot occur. Glucose in solution exists mostly in the ring form at equilibrium, with less than 0.1% of the molecules in the open-chain form. Simple aromatic rings are aromatic organic compounds (also known as arenes or aromatics) that consist only of conjugated planar ring systems with delocalized pi electron clouds instead of discrete alternating single and double bonds. ...
Chemical equilibrium is the state in which the concentrations of the reactants and products have no net change over time. ...
Monosaccharides in a closed-chain form can form glycosidic bonds with other monosaccharides, creating disaccharides (such as sucrose) and polysaccharides (such as starch). Enzymes must hydrolyse or otherwise break these glycosidic bonds before such compounds will metabolise. After digestion and absorption the principal monosaccharides present in the blood and internal tissues are: glucose, fructose, and galactose. A glycosidic bond is the linkage between two monosaccharides, that forms disaccharides and/or polysaccharides. ...
Neuraminidase ribbon diagram An enzyme (in Greek en = in and zyme = blend) is a protein, or protein complex, that catalyzes a chemical reaction and also controls the 3D orientation of the catalyzed substrates. ...
Hydrolysis is a chemical reaction or process in which a molecule is split into two parts by reacting with a molecule of water, which has the chemical formula H2O. One of the parts gets an OH- from the water molecule and the other part gets an H+ from the water. ...
Overview of the citric acid cycle The citric acid cycle, one of the central metabolic pathways in aerobic organisms. ...
The prefix "glyco-" indicates the presence of a sugar in an otherwise non-carbohydrate substance. Note for example glycoproteins, proteins to which one or more sugars are connected. A glycoprotein is a macromolecule composed of a protein and a carbohydrate (an oligosaccharide). ...
Simple sugars include sucrose, fructose, glucose, galactose, maltose, lactose and mannose. Disaccharides occur most commonly as sucrose (cane or beet sugar - made from one glucose and one fructose), lactose (milk sugar - made from one glucose and one galactose) and maltose (made of two glucoses). These disaccharides have the formula C12H22O11. Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ...
Fructose (or levulose) is a simple sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. ...
Glucose (Glc), a monosaccharide (or simple sugar), is the most important carbohydrate in biology. ...
Galactose (also called brain sugar) is a type of sugar found in dairy products, in sugar beets and other gums and mucilages. ...
α-Maltose Maltose (also: malt sugar, di-glucose) is a disaccharide with the molecular formula C12H22O11. ...
Lactose is a disaccharide that consists of β-D-galactose and β-D-glucose molecules bonded through a β1-4 glycosidic linkage. ...
Mannose is a sugar, one of the hexose series of carbohydrates. ...
Hydrolysis can convert sucrose into a syrup of fructose and glucose, producing invert sugar. This resulting syrup is sweeter than the original sucrose, and is useful for making confections because it does not crystalize as easily and thus produces a smoother finished product. Hydrolysis is a chemical reaction or process in which a molecule is split into two parts by reacting with a molecule of water, which has the chemical formula H2O. One of the parts gets an OH- from the water molecule and the other part gets an H+ from the water. ...
History The process of making sugar by evaporating juice from sugarcane developed in India around 500 BC. Sugarcane, a tropical grass, probably originated in New Guinea. During prehistoric times its culture spread throughout the Pacific Islands and into India. By 200 BC producers in China had begun to grow it too. Westerners learned of sugarcane in the course of military expeditions into India. Nearchos, one of Alexander the Great's commanders, described it as "a reed that gives honey without bees". Species Saccharum arundinaceum Saccharum bengalense Saccharum edule Saccharum officinarum Saccharum procerum Saccharum ravennae Saccharum robustum Saccharum sinense Saccharum spontaneum Sugarcane or Sugar cane (Saccharum) is a genus of 6 to 37 species (depending on taxonomic interpretation) of tall grasses (family Poaceae, tribe Andropogoneae), native to warm temperate to tropical regions...
It has been suggested that this article or section be merged with Prehistoric man. ...
The Pacific Ocean has an estimated 20,000 to 30,000 islands; the exact number has not been precisely determined. ...
Nearchus (or Nearchos) was one of the officers in the army of Alexander the Great. ...
Originally, people chewed the cane raw to extract its sweetness. Sugar refining developed in South Asia, the Middle East and China, where sugar became a staple of cooking and desserts. Early refining methods involved grinding or pounding the cane in order to extract the juice, and then boiling down the juice or drying it in the sun to yield sugary solids that resembled gravel. The Sanskrit word for "sugar" (sharkara), also means "gravel". Similarly, the Chinese use the term "gravel sugar" (Traditional Chinese: 砂糖) for table sugar. A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ...
A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ...
Traditional Chinese (Traditional Chinese: æ£é«”å—/ç¹é«”å—, Simplified Chinese: æ£ä½“å—/ç¹ä½“å—) refers to one of two standard sets of printed Chinese characters. ...
Sugar later spread to other areas of the world through trade.
Cane sugar in the West
 A sugar-cane cutter in Cuba The Arabs and Berbers introduced sugar to Western Europe when they conquered the Iberian peninsula in the 8th century AD. Crusaders also brought sugar home with them after their campaigns in the Holy Land, where they encountered caravans carrying "sweet salt". Crusade chronicler William of Tyre described sugar as "very necessary for the use and health of mankind." Image File history File linksMetadata Evstafiev-zafra. ...
Image File history File linksMetadata Evstafiev-zafra. ...
This article is about the medieval crusades. ...
The expression The Holy Land (Hebrew ×רץ הקודש: Standard Hebrew Éreẓ haQodeÅ¡, Tiberian Hebrew ʾÉreá¹£ haqQÄá¸Ä“Å¡; Latin Terra Sancta; Arabic الأرض المقدسة, al-ArḠul-Muqaddasah) generally refers to the Land of Israel. ...
William of Tyre (c. ...
The 1390s saw the development of a better press, which doubled the juice obtained from the cane. This permitted economic expansion of sugar plantations to Andalucia and to the Algarve. The 1420s saw sugar-production extended to the Canary Islands, Madeira and the Azores. Motto: AndalucÃa por sÃ, para España y la humanidad (Andalusia by herself, for Spain, and for humankind) Capital Seville Official language(s) Spanish Area – Total – % of Spain Ranked 2nd 87,268 km² 17. ...
Algarve NUTS II region, and the district of Faro in Portugal Vilamouras marina Algarve chimney Vale do Lobo Beach Golf in Algarve Wikimedia Commons has media related to: Algarve The Algarve (pron. ...
The Canaries is the nickname of Norwich City FC. The Canaries is also the nickname of Hitchin Town F.C.. Capital Las Palmas de Gran Canaria and Santa Cruz de Tenerife Official language(s) Spanish Area – Total – % of Spain Ranked 13th 7,447 km² 1. ...
Motto: Das ilhas, as mais belas e livres (Of all islands, the most beautiful and free) Anthem: A Portuguesa (national) Hino da Região Autónoma da Madeira (local) Capital (and largest city) Funchal Official languages Portuguese Government Autonomous region - President Alberto João Jardim Independence - Settled 1420 - Autonomy July...
Motto: Antes morrer livres que em paz sujeitos (Rather die free than in peace subjugated) Anthem: A Portuguesa (national) Hino dos Açores (local) Capital Ponta Delgada (Presidency of the Regional Government) Angra do HeroÃsmo (Supreme Court)1 Horta (Legislative Assembly)2 Largest city Ponta Delgada Official languages Portuguese...
In August 1492 Christopher Columbus stopped at Gomera in the Canary Islands, for wine and water, intending to stay only four days. He became romantically involved with the Governor of the island, Beatrice de Bobadilla, and stayed a month. When he finally sailed she gave him cuttings of sugarcane, which became the first to reach the New World. Christopher Columbus (Genoa?, Italy, 1451? – Valladolid, Spain, May 20, 1506) was a navigator and maritime explorer credited as the discoverer of the Americas. ...
La Gomera is also a Guatemalan city in the department of Escuintla, see La Gomera, Guatemala La Gomera is a Spanish island, the second smallest island of the Canary Islands in the Atlantic Ocean off the coast of Africa. ...
The Canaries is the nickname of Norwich City FC. The Canaries is also the nickname of Hitchin Town F.C.. Capital Las Palmas de Gran Canaria and Santa Cruz de Tenerife Official language(s) Spanish Area – Total – % of Spain Ranked 13th 7,447 km² 1. ...
The Portuguese took sugar to Brazil. Hans Staden, published in 1555, writes that by 1540 Santa Catalina Island had 800 sugar-mills and that the north coast of Brazil, Demarara and Surinam had another 2000. Approximately 3000 small mills built before 1550 in the New World created an unprecedented demand for cast iron gears, levers, axles and other implements. Specialist trades in mold making and iron casting were inevitably created in Europe by the expansion of sugar. Sugar mill construction is the missing link of the technological skills needed for the Industrial Revolution that is recognized as beginning in the first part of the 1600s. Hans Staden (with beard) watching an indigenous tribe in Brazil practicing cannibalism. ...
Categories: Philippines geography stubs | Municipalities in the Philippines ...
Cast iron usually refers to grey cast iron, but can mean any of a group of iron-based alloys containing more than 2% carbon (alloys with less carbon are carbon steel by definition). ...
Spur gears found on a piece of farm equipment A gear wheel is a wheel with teeth around its circumference, the purpose of the teeth being to mesh with similar teeth on another mechanical device -- possibly another gear wheel -- so that force can be transmitted between the two devices in...
A Watt steam engine. ...
After 1625 the Dutch carried sugarcane from South America to the Caribbean islands — from Barbados to the Virgin Islands. The years 1625 to 1750 saw sugar become worth its weight in gold. Prices declined slowly as production became multi-sourced, especially through British colonial policy. Sugar-production increased in mainland North American colonies, in Cuba, and in Brazil. African slaves became the dominant plantation-workers as they proved resistant to the diseases of malaria and yellow fever. European indentured servants remained in shorter supply, susceptible to disease and overall forming a less economic investment. (European diseases such as smallpox had reduced the numbers of local Native Americans.) The Buxton Memorial Fountain, celebrating the emancipation of slaves in the British Empire in 1834, London. ...
Malaria is a vector-borne infectious disease that is widespread in tropical and subtropical regions. ...
An Indentured Servant (or in the U.S. bonded labourer) is a labourer under contract to work for an employer for a specific amount of time, usually seven to eight years, to pay off a passage to a new country or home. ...
Smallpox (also known by the Latin names Variola or Variola vera) is a highly contagious disease unique to humans. ...
Brazilian Indian chiefs The scope of this indigenous peoples of the Americas article encompasses the definitions of indigenous peoples and the Americas as established in their respective articles. ...
With the European colonization of the Americas, the Caribbean became the world's largest source of sugar. These islands could supply sugar-cane using slave-labor and produce sugar at prices vastly lower than those of cane sugar imported from the East. Thus the economies of entire islands such as Guadaloupe and Barbados became based on sugar production. By 1750 the French colony known as Saint-Domingue (subsequently the independent country of Haiti) became the largest sugar-producer in the world. Jamaica too became a major producer in the 18th century. Sugar-plantations fueled a demand for manpower; between 1701 and 1810 ships brought nearly one million slaves to work in Jamaica and in Barbados. Territories in the Americas colonized or claimed by a European great power in 1750. ...
The Caribbean The History of the Caribbean reveals the significant role the region played in the colonial struggles of the European powers between the sixteenth and nineteenth centuries. ...
Guadeloupe, in the Caribbean Sea, is an archipelago with a total area of 1,704 km² located in the Eastern Caribbean. ...
Saint-Domingue was a French colony from 1697 to 1804 that is today the independent nation of Haiti. ...
During the eighteenth century, sugar became enormously popular and the sugar-market went through a series of booms. The heightened demand and production of sugar came about to a large extent due to a great change in the eating habits of many Europeans. For example, they began consuming jams, candy, tea, coffee, cocoa, processed foods, and other sweet victuals in much greater numbers. Reacting to this increasing craze, the islands took advantage of the situation and began harvesting sugar in extreme amounts. In fact, they produced up to ninety percent of the sugar that the western Europeans consumed. Of course some islands were more successful than others when it came to producing the product. For instance, Barbados and the British Leewards can be said to have been the most successful in the production of sugar because it counted for 93% and 97% respectively of each island’s exports. In economics, the term boom and bust refers to the movement of an economy through economic cycles due to changes in aggregate demand. ...
Jam from berries Jam is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and sometimes pectin. ...
A wide range of candies on display on a market in Barcelona, Spain. ...
Planters later began developing ways to boost production even more. For example, they began using more animal manure when growing their crops. They also developed more advanced mills and began using better types of sugar-cane. Despite these and other improvements, the price of sugar reached soaring heights, especially during events such as the revolt against the Dutch[citation needed] and the Napoleonic Wars. Sugar remained in high demand, and the islands' planters knew exactly how to take advantage of the situation. Animal manure is often a mixture of animals feces and bedding straw, as in this example from a stable. ...
Combatants Allies: Austrian Empire[1] Kingdom of Portugal Kingdom of Prussia[1] Russian Empire[2] Kingdom of Spain[3] Kingdom of Sweden United Kingdom of Great Britain and Ireland[4] French Empire - Kingdom of Holland - Kingdom of Italy - Kingdom of Naples - Duchy of Warsaw - Kingdom of Bavaria[5] - Kingdom of...
As Europeans established sugar-plantations on the larger Caribbean islands, prices fell, especially in Britain. By the eighteenth century all levels of society had become common consumers of the former luxury product. At first most sugar in Britain went into tea, but later confectionery and chocolates became extremely popular. Suppliers commonly sold sugar in solid cones and consumers required a sugar nip, a pliers-like tool, to break off pieces. (17th century - 18th century - 19th century - more centuries) As a means of recording the passage of time, the 18th century refers to the century that lasted from 1701 through 1800. ...
A wide range of candies on display on a market in Barcelona, Spain. ...
CHOCOLATE IS VERY NICE! Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ...
Sugar-cane quickly exhausts the soil in which it grows, and planters pressed larger islands with fresher soil into production in the nineteenth century. In this century, for example, Cuba rose to become the richest land in the Caribbean (with sugar as its dominant crop) because it had the only major island land-mass free of mountainous terrain. Instead, nearly three-quarters of its land formed a rolling plain — ideal for planting crops. Cuba also prospered above other islands because Cubans used better methods when harvesting the sugar crops: they adopted modern milling-methods such as water-mills, enclosed furnaces, steam-engines, and vacuum-pans. All these technologies increased productivity. For the American hard rock band, see Soil (band). ...
After the Haïtian Revolution established the independent state of Haiti, sugar production in that country declined and Cuba replaced Saint-Domingue as the world's largest producer. The Haïtian Revolution (1791-1804) was the most successful of the many African slave rebellions in the Western Hemisphere and established Haïti as a free, black republic, the first of its kind. ...
Long established in Brazil, sugar-production spread to other parts of South America, as well as to newer European colonies in Africa and in the Pacific, where it became especially important in Fiji. South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ...
A world map showing the continent of Africa. ...
The rise of beet sugar In 1747 the German chemist Andreas Marggraf identified sucrose in beet root. This discovery remained a mere curiosity for some time, but eventually his student Franz Achard built a sugarbeet-processing factory at Cunern in Silesia, under the patronage of Frederick William III of Prussia (reigned 1797 - 1840). While never profitable, this plant operated from 1801 until it suffered destruction during the Napoleonic Wars (ca 1802 - 1815). This German man was credited (in the West) with discovering a pure form of Zinc ...
Binomial name Beta vulgaris L. The beet (Beta vulgaris) is a flowering plant in the family Chenopodiaceae[1], native to the coasts of western and southern Europe, from southern Sweden and the British Isles south to the Mediterranean Sea. ...
Franz Karl Achard Franz Karl Achard (April 28, 1753, Berlin - April 20, 1821, Wohlau-Cunern) was a Prussian chemist, physicist and biologist. ...
...
Silesia (Czech: ; German: ; Latin: ; Polish: ; Silesian: Ślónsk) is a historical region in central Europe. ...
Frederick William III (German: , August 3, 1770 – June 7, 1840) was king of Prussia from 1797 to 1840. ...
The Napoleonic Wars lasted from 1804 until 1815. ...
Napoleon, cut off from Caribbean imports by a British blockade and at any rate not wanting to fund British merchants, banned sugar imports in 1813. The beet-sugar industry that emerged in consequence grew, and today, sugar-beet provides approximately 30% of world sugar production. Napoleon I Bonaparte, Emperor of the French, King of Italy, Mediator of the Swiss Confederation and Protector of the Confederation of the Rhine (15 August 1769 – 5 May 1821) was a general of the French Revolution, the ruler of France as First Consul (Premier Consul) of the French Republic from...
A blockade is any effort to prevent supplies, troops, information or aid from reaching an opposing force. ...
While no longer grown by slaves, sugar from developing countries has an on-going association with workers earning minimal wages and living in extreme poverty. Cuba continued as a large producer of sugar until the late 20th century, when the collapse of the Soviet Union took away its export market and the industry collapsed.
In the developed countries, the sugar industry relies on machinery, with a low requirement for manpower. A large beet-refinery producing around 1,500 tonnes of sugar a day needs a permanent workforce of about 150 for 24-hour production.
Mechanization Beginning in the late 18th century, sugar production became increasingly mechanized. The steam engine first powered a sugar mill in Jamaica in |
