Sugar - Links and Images
Structure of some common sugars
Composition of sweeteners
Approximate composition (percentages)
| Water | Sucrose | Glucose | Fructose | |
| White sugar | 0.1 | 99.8 | <0.1 | <0.1 |
| Brown sugar | 3.5 | 92 | 2 | 2 |
| Molasses | 20 | 35 | 10 | 10 |
| Maple syrup | 36 | 62 | 1 | 1 |
| Honey | 20 | <10 | 31 | 38 |
Processing
- Sugar Beet farming - Traditional Farming in the UK
- Rapadura - Processing of an Organic form of sugar cane
Boiling Point of Sugar Water
The following diagram illustrates how the boiling point of sugar water solutions is affected by the amount of sugar in the solution.
Candy
| Boiling Point (F) | b.p. (C) | Candy |
| 230-234 | 110-112 | Syrup |
| 235-240 | 113-116 | Fudge |
| 244-248 | 118-120 | Carmel |
| 250-266 | 121-130 | Divinity, Rock Candy |
| 270-290 | 132-143 | Taffy |
| 300-310 | 149-154 | Brittle |