{"id":43,"date":"2025-07-28T20:18:22","date_gmt":"2025-07-28T20:18:22","guid":{"rendered":"https:\/\/everbeck.net\/proj1\/?page_id=43"},"modified":"2025-08-04T04:54:15","modified_gmt":"2025-08-04T04:54:15","slug":"chemistry","status":"publish","type":"page","link":"https:\/\/everbeck.net\/proj1\/chemistry\/","title":{"rendered":"Chemistry"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"43\" class=\"elementor elementor-43\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-56d3bf9c e-flex e-con-boxed e-con e-parent\" data-id=\"56d3bf9c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7d5106a1 elementor-widget elementor-widget-heading\" data-id=\"7d5106a1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">The Chemistry of Sugar<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-edb025e e-flex e-con-boxed e-con e-parent\" data-id=\"edb025e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-319940a5 e-con-full e-flex e-con e-child\" data-id=\"319940a5\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-17884c46 elementor-widget elementor-widget-heading\" data-id=\"17884c46\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">The Elemental Structure<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7a51db53 elementor-widget elementor-widget-text-editor\" data-id=\"7a51db53\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>The most common sugar is <strong data-start=\"431\" data-end=\"442\">sucrose<\/strong>, a carbohydrate composed of <strong data-start=\"471\" data-end=\"482\">glucose<\/strong> and <strong data-start=\"487\" data-end=\"499\">fructose<\/strong>\u2014two simpler sugars called monosaccharides. Sucrose is a <strong data-start=\"556\" data-end=\"572\">disaccharide<\/strong>, meaning it\u2019s made of two sugar molecules chemically bonded together. Its chemical formula is <strong data-start=\"667\" data-end=\"680\">C\u2081\u2082H\u2082\u2082O\u2081\u2081<\/strong>.<\/p><p>Although humans have extracted and consumed sugar for thousands of years, the scientific understanding of its chemical makeup emerged in the 19th century, during the rise of industrial chemistry in Europe. Scientists like Justus von Liebig and others studied sugars using new techniques in organic chemistry, discovering their structures and reactions. Their work laid the foundation for understanding metabolism, fermentation, and the role of sugar in energy transfer.<\/p><p>By the mid-19th century, the French chemist Marcellin Berthelot succeeded in synthesizing sugar alcohols and elucidated the structural connectivity of sugars. These findings, supported by optical rotation studies and combustion analysis, laid the foundation for the modern field of carbohydrate chemistry.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-59eb6dd3 e-con-full e-flex e-con e-child\" data-id=\"59eb6dd3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7f7c7840 elementor-widget elementor-widget-image\" data-id=\"7f7c7840\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" loading=\"lazy\" width=\"300\" height=\"180\" src=\"https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Blausen_0434_Glucose-scaled.png?fit=300%2C180&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-267\" alt=\"Image of sugar molecule structure\" srcset=\"https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Blausen_0434_Glucose-scaled.png?w=2560&amp;ssl=1 2560w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Blausen_0434_Glucose-scaled.png?resize=300%2C180&amp;ssl=1 300w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Blausen_0434_Glucose-scaled.png?resize=1024%2C614&amp;ssl=1 1024w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Blausen_0434_Glucose-scaled.png?resize=768%2C461&amp;ssl=1 768w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Blausen_0434_Glucose-scaled.png?resize=1536%2C922&amp;ssl=1 1536w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Blausen_0434_Glucose-scaled.png?resize=2048%2C1229&amp;ssl=1 2048w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Blausen_0434_Glucose-scaled.png?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Blausen_0434_Glucose-scaled.png?w=2400&amp;ssl=1 2400w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Blausen.com staff (2014). \"Medical gallery of Blausen Medical 2014\". WikiJournal of Medicine 1 (2). DOI:10.15347\/wjm\/2014.010. ISSN 2002-4436<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-38dc05fb e-flex e-con-boxed e-con e-parent\" data-id=\"38dc05fb\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-1694520a e-con-full e-flex e-con e-child\" data-id=\"1694520a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-402aa4e2 elementor-widget elementor-widget-image\" data-id=\"402aa4e2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" loading=\"lazy\" width=\"800\" height=\"534\" src=\"https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/08\/shug.webp?fit=800%2C534&amp;ssl=1\" class=\"attachment-large size-large wp-image-463\" alt=\"image of a pile of sugar spread out with a wooden spoon\" srcset=\"https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/08\/shug.webp?w=1620&amp;ssl=1 1620w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/08\/shug.webp?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/08\/shug.webp?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/08\/shug.webp?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/08\/shug.webp?resize=1536%2C1024&amp;ssl=1 1536w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\"><\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9596db0 elementor-widget elementor-widget-image\" data-id=\"9596db0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" loading=\"lazy\" width=\"292\" height=\"437\" src=\"https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Sugar-wine-removebg-preview.png?fit=292%2C437&amp;ssl=1\" class=\"attachment-large size-large wp-image-316\" alt=\"Image of finnish sugar-wine fermenting with an orange gradient background\" srcset=\"https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Sugar-wine-removebg-preview.png?w=292&amp;ssl=1 292w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/Sugar-wine-removebg-preview.png?resize=200%2C300&amp;ssl=1 200w\" sizes=\"auto, (max-width: 292px) 100vw, 292px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Finnish Kilju (Sugar-Wine). Original photo by Eine Flasche Zuckerwein. Edited to change background<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-3d9efb57 e-con-full e-flex e-con e-child\" data-id=\"3d9efb57\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7b6f16d3 elementor-widget elementor-widget-heading\" data-id=\"7b6f16d3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">A Miracle Molecule<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-618b835 elementor-widget elementor-widget-text-editor\" data-id=\"618b835\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"814\" data-end=\"996\">From a chemical standpoint, sugar possesses several traits that made it exceptionally suited to industrial exploitation, particularly in the context of colonial commodity extraction:<\/p><ul data-start=\"998\" data-end=\"2356\"><li data-start=\"998\" data-end=\"1407\"><p data-start=\"1000\" data-end=\"1407\"><strong data-start=\"1000\" data-end=\"1041\">Thermal Stability and Crystallization<\/strong>: Sucrose is thermally stable up to ~186\u00b0C, beyond which it decomposes (caramelization). This high melting point enabled efficient extraction, evaporation, and crystallization during the refining process. Its ability to form well-defined, durable crystals allowed for easy packaging, transport, and long-term storage\u2014qualities essential for large-scale global trade.<\/p><\/li><li data-start=\"1409\" data-end=\"1749\"><p data-start=\"1411\" data-end=\"1749\"><strong data-start=\"1411\" data-end=\"1436\">High Water Solubility<\/strong>: Sucrose dissolves readily in water due to extensive hydrogen bonding between its hydroxyl groups and water molecules. This solubility facilitated juice extraction from sugarcane and beet, enabling liquid-phase chemical treatment and purification steps such as clarification (using lime, Ca(OH)\u2082) and filtration.<\/p><\/li><li data-start=\"1751\" data-end=\"2066\"><p data-start=\"1753\" data-end=\"2066\"><strong data-start=\"1753\" data-end=\"1776\">Non-Reducing Nature<\/strong>: Unlike glucose or fructose, sucrose is a <strong data-start=\"1819\" data-end=\"1841\">non-reducing sugar<\/strong>, as its glycosidic linkage ties up the anomeric carbons of both monosaccharides. This makes it less reactive in Maillard browning reactions unless hydrolyzed\u2014an important consideration in food processing and shelf stability.<\/p><\/li><li data-start=\"2068\" data-end=\"2356\"><p data-start=\"2070\" data-end=\"2356\"><strong data-start=\"2070\" data-end=\"2088\">Fermentability<\/strong>: Sucrose can be enzymatically hydrolyzed (in vivo by sucrase or industrially via acid hydrolysis) into glucose and fructose, both readily fermentable substrates. This made sugar a key feedstock for ethanol production, rum distillation, and early biochemical industry.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-670f54c e-flex e-con-boxed e-con e-parent\" data-id=\"670f54c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-b9c68b9 e-con-full e-flex e-con e-child\" data-id=\"b9c68b9\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ec6c1a6 elementor-widget elementor-widget-heading\" data-id=\"ec6c1a6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Diversification of Sweetness<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c486bf2 elementor-widget elementor-widget-text-editor\" data-id=\"c486bf2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>The global dominance of sucrose as a sweetener persisted well into the 20th century. However, a convergence of factors\u2014including rising public health concerns around caloric intake, metabolic disorders such as diabetes, and shifts in global agricultural economics\u2014prompted chemists and food scientists to pursue alternatives to cane- and beet-derived sugar. These alternatives fall into two broad categories: <strong data-start=\"686\" data-end=\"721\">synthetic\/artificial sweeteners<\/strong> and <strong data-start=\"726\" data-end=\"763\">high-intensity natural sweeteners<\/strong> derived from plant sources. Both represent a significant evolution in the chemistry of sweetness.<\/p><h4 data-start=\"945\" data-end=\"970\">\u00a0<\/h4><p data-start=\"2143\" data-end=\"2372\">\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-179e487 e-con-full e-flex e-con e-child\" data-id=\"179e487\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-38ec1fd elementor-widget elementor-widget-image\" data-id=\"38ec1fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" loading=\"lazy\" width=\"300\" height=\"192\" src=\"https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/sweeteners.jpg?fit=300%2C192&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-318\" alt=\"Pile of splenda and equal sweeteners\" srcset=\"https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/sweeteners.jpg?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/sweeteners.jpg?resize=300%2C192&amp;ssl=1 300w, https:\/\/i0.wp.com\/everbeck.net\/proj1\/wp-content\/uploads\/2025\/07\/sweeteners.jpg?resize=768%2C491&amp;ssl=1 768w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Credit to Bukowsky18 https:\/\/www.flickr.com\/photos\/24917549@N04\/<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f772484 e-flex e-con-boxed e-con e-parent\" data-id=\"f772484\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-909209d e-con-full e-flex e-con e-child\" data-id=\"909209d\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ec89b3a elementor-widget elementor-widget-text-editor\" data-id=\"ec89b3a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h4 style=\"color: #000000; font-family: 'Akzidenz-Grotesk Pro', sans-serif;\" data-start=\"945\" data-end=\"970\">Synthetic Sweeteners<\/h4><p style=\"color: #000000;\" data-start=\"972\" data-end=\"1312\">Artificial sweeteners are organic compounds engineered to stimulate human sweet taste receptors (primarily the heterodimeric\u00a0<span style=\"font-weight: bolder;\" data-start=\"1097\" data-end=\"1145\">T1R2\/T1R3 G-protein coupled receptor complex<\/span>) with high potency, often far exceeding that of sucrose by mass. They are typically non-nutritive and non-caloric due to their metabolic inertness or poor absorption.<\/p><ul style=\"background-color: #e4d6d3; font-size: 16px; color: #000000;\" data-start=\"1314\" data-end=\"2141\"><li style=\"font-size: 16px;\" data-start=\"1314\" data-end=\"1593\"><p data-start=\"1316\" data-end=\"1593\"><span style=\"font-weight: bolder;\" data-start=\"1316\" data-end=\"1329\">Saccharin<\/span>\u00a0(C\u2087H\u2085NO\u2083S), discovered in 1879 by Constantin Fahlberg, is a benzoic sulfimide that is approximately 300\u2013400 times sweeter than sucrose. Despite early controversies regarding its safety, saccharin remains in use, particularly in diet sodas and tabletop sweeteners.<\/p><\/li><li style=\"font-size: 16px;\" data-start=\"1595\" data-end=\"1880\"><p data-start=\"1597\" data-end=\"1880\"><span style=\"font-weight: bolder;\" data-start=\"1597\" data-end=\"1610\">Aspartame<\/span>\u00a0(C\u2081\u2084H\u2081\u2088N\u2082O\u2085), developed in the 1960s, is a methyl ester of a dipeptide (L-aspartyl-L-phenylalanine). It is about 200 times sweeter than sucrose and is metabolized to aspartic acid, phenylalanine, and methanol\u2014raising concerns for individuals with phenylketonuria (PKU).<\/p><\/li><li style=\"font-size: 16px;\" data-start=\"1882\" data-end=\"2141\"><p data-start=\"1884\" data-end=\"2141\"><span style=\"font-weight: bolder;\" data-start=\"1884\" data-end=\"1897\">Sucralose<\/span>\u00a0(C\u2081\u2082H\u2081\u2089Cl\u2083O\u2088), a chlorinated derivative of sucrose synthesized in the 1970s, is approximately 600 times sweeter than sucrose and is heat-stable, making it suitable for cooking and baking. It is largely non-metabolizable and excreted unchanged.<\/p><\/li><\/ul><h4 style=\"color: #000000; font-family: 'Akzidenz-Grotesk Pro', sans-serif;\" data-start=\"2374\" data-end=\"2412\">\u00a0<\/h4><p style=\"color: #000000;\" data-start=\"2143\" data-end=\"2372\">These molecules, designed via rational chemical synthesis, are an industrial reimagining of sweetness: dissociating caloric value from sensory pleasure. These artificial sweeteners alienate the consumer from both the cruelties of sucrose production, and the natural world.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-80ecc3c e-con-full e-flex e-con e-child\" data-id=\"80ecc3c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-19aba45 elementor-widget elementor-widget-text-editor\" data-id=\"19aba45\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h4>High-Intensity Natural Sweeteners<\/h4><p data-start=\"2414\" data-end=\"2832\">In recent decades, attention has shifted toward\u00a0<span data-start=\"2462\" data-end=\"2499\">natural, plant-derived sweeteners<\/span>\u00a0that offer high sweetness intensity with low caloric load. While not &#8220;artificial&#8221; in origin, these compounds require extensive biochemical extraction and purification, often involving complex supply chains centered on non-Western countries. This raises new questions about a return, or expansion, of colonialism\u00a0<\/p><ul data-start=\"2834\" data-end=\"3837\"><li data-start=\"2834\" data-end=\"3358\"><p data-start=\"2836\" data-end=\"3358\"><span data-start=\"2836\" data-end=\"2858\">Steviol glycosides<\/span>, extracted from the leaves of\u00a0<em data-start=\"2889\" data-end=\"2908\">Stevia rebaudiana<\/em>, are diterpene glycosides with a core aglycone structure of\u00a0<span data-start=\"2969\" data-end=\"2980\">steviol<\/span>\u00a0(C\u2082\u2080H\u2083\u2080O\u2083). The two most common are\u00a0<span data-start=\"3017\" data-end=\"3035\">Rebaudioside A<\/span>\u00a0and\u00a0<span data-start=\"3040\" data-end=\"3054\">Stevioside<\/span>, which are 200\u2013400 times sweeter than sucrose. These compounds are not fermentable, non-cariogenic, and possess a slight licorice aftertaste that manufacturers often mask through formulation. Chemically, they are metabolized into steviol in the colon and excreted, contributing negligible caloric value.<\/p><\/li><li data-start=\"3360\" data-end=\"3837\"><p data-start=\"3362\" data-end=\"3837\"><span data-start=\"3362\" data-end=\"3376\">Mogrosides<\/span>, primarily\u00a0<span data-start=\"3388\" data-end=\"3403\">Mogroside V<\/span>, are cucurbitane-type triterpene glycosides extracted from the fruit of\u00a0<em data-start=\"3476\" data-end=\"3498\">Siraitia grosvenorii<\/em>, commonly known as monkfruit or luo han guo. Mogroside V is 100\u2013250 times sweeter than sucrose and exhibits antioxidant properties, though its extraction and purification are complex due to the presence of bitter-tasting saponins and polyphenols. Like steviol glycosides, mogrosides are non-glycemic and suitable for diabetic populations<\/p><\/li><\/ul><h4 data-start=\"3839\" data-end=\"3889\">\u00a0<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a5e0ab9 elementor-widget elementor-widget-text-editor\" data-id=\"a5e0ab9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>.What these compounds have in common is their ability to mimic sucrose at the level of the human gustatory system. However, unlike sucrose, which is a simple carbohydrate easily transported and processed, these alternatives are structurally heterogeneous: triterpenoids (monkfruit), diterpenoids (stevia), sulfimides (saccharin), or chlorinated carbohydrates (sucralose).Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-acc001a e-flex e-con-boxed e-con e-parent\" data-id=\"acc001a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7699fbec elementor-widget elementor-widget-text-editor\" data-id=\"7699fbec\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Click the link below to continue on to the health aspects of sugar<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1e5b7aae elementor-align-center elementor-widget elementor-widget-button\" data-id=\"1e5b7aae\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/everbeck.net\/proj1\/health\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Proceed<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>The Chemistry of Sugar The Elemental Structure The most common sugar is sucrose, a carbohydrate composed of glucose and fructose\u2014two simpler sugars called monosaccharides. Sucrose is a disaccharide, meaning it\u2019s made of two sugar molecules chemically bonded together. Its chemical formula is C\u2081\u2082H\u2082\u2082O\u2081\u2081. Although humans have extracted and consumed sugar for thousands of years, the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-43","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chemistry - Sugar: The Bittersweet Truth<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/everbeck.net\/proj1\/chemistry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chemistry - Sugar: The Bittersweet Truth\" \/>\n<meta property=\"og:description\" content=\"The Chemistry of Sugar The Elemental Structure The most common sugar is sucrose, a carbohydrate composed of glucose and fructose\u2014two simpler sugars called monosaccharides. 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