what are physical and chemical properties of sugar?
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Actually, Meg, there are several different forms of "sugar", so you'd need to be a bit more specific.\n\nGranulated sugar that you buy in the store is processed cane sugar, properly named sucrose -- C12H22O11.  It has a molecular weight of 342.30 grams/mole, a melting point of 185-186 °C, and decomposes before boiling.  The density is 1.5805 grams/cm3.\n\nSeveral other forms of sugars are well known -- glucose, fructose, galactose, hexose, mannose, etc -- all in the larger family of carbohydrates.  You can find out more here:\n\nhttp://en.wikipedia.org/wiki/Carbohydrate
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Nonpolar bonds in sugars and starch
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Sucrose (C12H22O8) has 12 molucules of carbon. There are other sugars as well, but what we call sugar is usually sucrose.
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A chemical reaction that takes place in a plant (with the aid of sun light) to create glucose, which is a type of sugar.\n\nWater + Carbon dioxide > Glucose + oxygen\n\nhttp://www.scienceaid.co.uk/plantnutrition.html
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they are sugars with 3,4 and 5 carbons present. they are in ring form 99% of the time. they have a huge range of functions, so i recommend you look at any good biochemistry book or go on www.ebooks.com or www.elibrary.com
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Sugar doesn't melt.  Rather, it decomposes.  It decomposes into its constituent elements, which are C, H, and O.  The H and O are given off as gases, leaving the C, carbon, left behind as a black mass in the bottom of the test tube. It's only carbon, presuming you heat it enough to drive off all of the sugar molecules.
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1 physical property\n2 chemical property\n3 chemical property\n4 physical reaction\n4 mixture\n5 work
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Properties\n==========\n\nPhase gas \n\nDensity (0 °C, 101.325 kPa)\n        1.429 g/L \n\nMelting point 54.36 K\n              (-218.79 °C, -361.82 °F) \n\nBoiling point 90.20 K\n             (-182.95 °C, -297.31 °F) \n\nHeat of fusion (O2) 0.444 kJ/mol \n\nHeat of vaporization (O2) 6.82 kJ/mol \n\nHeat capacity (25 °C) (O2)\n              29.378 J/(mol·K) \n\nPromotes rapid combustion\n\nEssential to respiration of living being\n\nCommon existance as a diatomic molecule with the formula O2\n\nCan be toxic at high relative concentrations
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table suhgar is sucrose\nmilksuagr is lactose\nstarch sugar is maltose\n\nSucrose is made up of glucose and fructose \nlactose is made up of galactose and glucose\nmaltose is made up of alpha glucose and alpha glucose
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oxidation, i think.\n\nin this case, simple sugar reacting with oxygen in the air.\n\nIt's been a long time since my Chemistry 101 days.  Hope I got it right.
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get the mass of sucrose that you're dealing with\n\nget the atomic mass of sucrose itself\n\nmass of sucrose / atomic mass of sucrose = moles
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maltose it is glucose+glucose
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glycogen, a polymer of glucose.
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Physical:\nLight and strong material. \n\nChemical:\nCorrosion resistant. Soluble in some acids. Has a high melting point.
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There are two broad classifications:  physical properties and chemical properties.  Physical properties include the solid, liquid, and gaseous phases (mostly).  Chemical properties, on the other hand, are many and varied.  There's organic and inorganic, biochemical, petrochemical, there are some based on a particular anion (nitride, oxide, phosphate, etc.); it all really depends on how specific one wants to be and what one is attempting to do or study.  \n\nThe analysis of matter is also broad:  there is structural analysis of both atoms and molecules (how is it put together?), there is quantitative analysis (how much is present?), and there is qualitative analysis (what is it?).
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3, starch. Starch is a polysachride. If broken down, it will be simple sugars.
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Polysaccharides are made up of monosaccharides, so naturally their hydrolysis would give monosaccharides i.e. simple sugars