sucrose

to include lactose and sucrose

silicate did not affect the number of millable stalks and sucrose content.

Sucrose oversaturation is one of the most important control parameter of crystal size.

The weight ratio of starting ma-terials sucrose,chlorosulfonic acid and a-methylpyridine was 1:3:10.7,and thereaction temperature was 56℃.The content of sucrose octasulfate in the productwas 30～38%.

Sucrose content in fruits had positive correlation with sorbitol.There were significant positive correlations between malate and citrate, and between quinate and shikimate in fruits.

a simple sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydrates.

Since this mixture has a different optical rotation (levorotatory) from the original sucrose, the mixture is called invert sugar.

If we add one or two tablespoonful of raw honey to a pint of concentrated solution of sucrose, the mixture will soon be changed into invert sugar.

low-sugar preserved burdock processing technique was discussed in this paper, using lactic calcium solidify, sorbol honey liquorice instead of part sucrose and syrup ,two vacuum soakage burdock.