Sucrose

Sucrose ;
Names:	sucrose; sugar;
Formula:	C12H22O11;
Molar mass:	342.296 g/mol;
Density:	1.5879 g/cm3;
Crystal system:	monoclinic; a=7.7585 Å, b=8.7050 Å, c=10.8633 Åα=90°, γ=90°;
Shapes:	https://en.crystalls.info/w/uploads/media/f/f4/Deformed_hexagonal_prism.json Deformed hexagonal prism https://en.crystalls.info/w/uploads/media/a/a4/Truncated_tetragonal_bipyramid.json Truncated tetragonal bipyramid https://en.crystalls.info/w/uploads/media/5/50/Beveled_tetragonal_prism.json Beveled tetragonal prism https://en.crystalls.info/w/uploads/media/a/af/Tetragonal_prism.json Tetragonal prism ;
Color:	colorless;
Decomposition point:	186 °C459.15 K <br />366.8 °F <br />826.47 °R <br />;
Refractive index:	1.5376 ;
Stability:	slightly hygroscopic;
Toxicity:	non-toxic; LD50=29700mg/kg

Description

Organic compound, disaccharide of glucose and fructose. Doesn't form water hydrates.

Influence of temperature

Using temperature gradient method produces a thick syrup which doesn't crystallize at all. Same effect can be achieved by large amounts of glucose or fructose to solution.

Water solution is evaporating very slowly, so it takes a lot of time for crystals to form. Replacing water with water-ethanol mixture decreases solubility and increases evaporation rate, so it is much easier to use for crystals growing. The more ethanol in the mixture, the less the solubility.

Solubility

TableGraph

Temperature	g/`100,00` g water	g/`100,00` g ethanol 10%	g/`100,00` g ethanol 20%	g/`100,00` g ethanol 30%	g/`100,00` g ethanol 40%	g/`100,00` g ethanol 50%	g/`100,00` g ethanol 60%	g/`100,00` g ethanol 70%	g/`100,00` g ethanol 80%	g/`100,00` g ethanol 90%	g/`100,00` g ethanol	g/`100,00` g methanol 10%	g/`100,00` g methanol 20%	g/`100,00` g methanol 30%	g/`100,00` g methanol 40%	g/`100,00` g methanol 50%	g/`100,00` g methanol 60%	g/`100,00` g methanol 70%	g/`100,00` g methanol 80%	g/`100,00` g methanol 90%	g/`100,00` g methanol	g/`100,00` g glycerol 25%	g/`100,00` g glycerol 50%	g/`100,00` g glycerol 75%	g/`100,00` g glycerol 95%	g/`100,00` g glycerol	g/`100,00` g propylene glycol 25%	g/`100,00` g propylene glycol 50%	g/`100,00` g propylene glycol 75%	g/`100,00` g propylene glycol 95%	g/`100,00` g propylene glycol	g/`100,00` g dimethylformamide	g/`100,00` g N-methyl-2-pyrrolidone	g/`100,00` g N-methylmorpholine	g/`100,00` g pyrazine	g/`100,00` g tetrahydrofuran	g/`100,00` g 2-methylpiperazine	g/`100,00` g 2-methylpyrazine	g/`100,00` g 2,4-dimethylsulfolane
0°C273.15 K <br />32 °F <br />491.67 °R <br />	`179.2`
5°C278.15 K <br />41 °F <br />500.67 °R <br />	`184.7`
10°C283.15 K <br />50 °F <br />509.67 °R <br />	`190.5`
15°C288.15 K <br />59 °F <br />518.67 °R <br />
20°C293.15 K <br />68 °F <br />527.67 °R <br />	`203.9`
25°C298.15 K <br />77 °F <br />536.67 °R <br />	`211.4`																					`146.3`	`81.2`	`34`	`11`	`6`	`142.7`	`74.5`	`27.9`	`4.7`	`1.9`
26°C299.15 K <br />78.8 °F <br />538.47 °R <br />																																			`6.89`
30°C303.15 K <br />86 °F <br />545.67 °R <br />	`219.5`	`158.3`	`112.6`	`70.17`	`36.91`	`16.98`	`6.26`	`2.27`	`0.63`	`0.22`	`0.09`	`197.7`	`161.6`	`107.7`	`70.83`	`37.41`	`18.98`	`8.10`	`3.36`	`1.48`	`0.82`											`16.4`	`20.9`		`3.22`
35°C308.15 K <br />95 °F <br />554.67 °R <br />	`228.4`																								`41.8`
40°C313.15 K <br />104 °F <br />563.67 °R <br />	`238.1`	`186.5`	`134.0`	`76.67`	`46.20`	`19.28`	`8.28`	`2.92`	`1.00`	`0.35`	`0.11`	`205.9`	`165.0`	`125.4`	`88.14`	`52.23`	`25.29`	`11.11`	`4.65`	`2.05`	`1.04`
45°C318.15 K <br />113 °F <br />572.67 °R <br />	`248.7`
50°C323.15 K <br />122 °F <br />581.67 °R <br />	`260.4`
60°C333.15 K <br />140 °F <br />599.67 °R <br />	`287.3`																															`20.3`	`29.2`		`3.9`	`0.01`
70°C343.15 K <br />158 °F <br />617.67 °R <br />	`320.4`
80°C353.15 K <br />176 °F <br />635.67 °R <br />	`362.1`
85°C358.15 K <br />185 °F <br />644.67 °R <br />																																	`38.9`	`0.37`	`5.3`		`35.3`	`0.88`	`0.3`
90°C363.15 K <br />194 °F <br />653.67 °R <br />	`415.7`
97°C370.15 K <br />206.6 °F <br />666.27 °R <br />																																			`2.28`
100°C373.15 K <br />212 °F <br />671.67 °R <br />	`487.2`																															`42`	`50.4`	`0.38`	`6.37`			`1.27`	`0.37`
107°C380.15 K <br />224.6 °F <br />684.27 °R <br />																																			`3.14`
110°C383.15 K <br />230 °F <br />689.67 °R <br />																																		`0.56`	`8.06`			`1.87`
120°C393.15 K <br />248 °F <br />707.67 °R <br />																																		`0.73`	`4.11`			`2.4`

Very highly soluble in ammonia. Highly soluble in allylamine and ethanolamine. Soluble in aniline, pyridine, ethyl acetate, formic acid, acetic acid, sulfur dioxide, isopropylamine and methylamine. Slightly soluble in acetone. Insoluble in diethyl ether, piperidine and hexane.

Gallery

SucroseCrystalchase21, crystalverse.comCrystalchase21Crystalverse.com
SucroseCrystalchase21, reddit.comCrystalchase21Reddit.com
Growth during 1 yearSucrose, Aleksandr Guk, VKontakteAleksandr GukVKontakte
Growth from water-ethanol mixture (1:1 by volume) during 6 months. Crystal is about 2 cm.Sucrose, Manzana cristal, reddit.com, VKontakteManzana cristalReddit.com, VKontakte
Growth from water-ethanol mixture (1:1 by volume) during 6 months. Crystal is about 2 cm.Sucrose, Manzana cristal, twitter, VKontakteManzana cristalTwitter, VKontakte
SucroseSergey Solobchuk, VKontakteSergey SolobchukVKontakte
Growth from 75% ethanol mixture, inside a desiccator with calcium chlorideSucrose, Eugene Dudko, VKontakteEugene DudkoVKontakte
Growth from 75% ethanol mixture, inside a desiccator with calcium chlorideSucrose, Eugene Dudko, VKontakteEugene DudkoVKontakte
SucroseMaxim Martinov, VKontakteMaxim MartinovVKontakte
Sucrose crystals shapeSucrose, Sugar.ru encyclopediaSugar.ru encyclopedia
SucroseNikolay Tumanov, twitterNikolay TumanovTwitter
Addition of glucose (b) and fructose (c) influence on sucrose crystals shapeSucrose, Researchgate.net siteResearchgate.net site
Addition of glucose (a) and fructose (b) influence on sucrose crystals shapeSucrose, Researchgate.net siteResearchgate.net site

Sources

Carbohydrates
Fructose (C₆H₁₂O₆) • Sucralose (C₁₂H₁₉Cl₃O₈) • Sucrose (C₁₂H₂₂O₁₁)

Sweeteners
Erythritol (C₄H₁₀O₄) • Fructose (C₆H₁₂O₆) • Mannitol (C₆H₁₄O₆) • Potassium acesulfame (C₄H₄KNO₄S) • Saccharin (C₇H₅NO₃S) • Sodium saccharinate (C₇H₄NaNO₃S) • Sodium cyclamate (C₆H₁₂NNaO₃S) • Sucrose (C₁₂H₂₂O₁₁) • Sucralose (C₁₂H₁₉Cl₃O₈) • Xylitol (CH₂OH(CHOH)₃CH₂OH)

Sucrose
Names:	sucrose sugar
Formula:	C₁₂H₂₂O₁₁
Molar mass:	342.296 g/mol
Density:	1.5879 g/cm³
Crystal system:	monoclinic a=7.7585 Å, b=8.7050 Å, c=10.8633 Åα=90°, γ=90°
Shapes:	Deformed hexagonal prism Truncated tetragonal bipyramid Beveled tetragonal prism Tetragonal prism
Color:	colorless
Decomposition point:	186 °C459.15 K <br />366.8 °F <br />826.47 °R <br />
Refractive index:	1.5376
Stability:	slightly hygroscopic
Toxicity:	non-toxic LD₅₀=29700mg/kg

Sucrose

Description

Where to buy

Influence of temperature

Influence of impurities

Solubility

Gallery

Sources

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