what are the physical properties of sugar?
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Color, shape, hardness, melting point, boiling point, density
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Sugar doesn't actually melt it dissolves in water. The temperature of the water determines how quickly it is dissolved- the warmer the water, the quicker the sugar dissolves. It is a really a solution of glucose and water- not melting (if it melted it would only be the glucose).
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Phsical properties are things you can see in physical education class, size, shape, color, taste\n\nsmall crystals\nwhite, brown\nhard as in solid at room temp\nsweet
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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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The primary sugars in honey are dextrose and levulose.  The composition of corn syrups can vary, depending on how it is refined.  The primary sugars in it are fructose and glucose.  Table sugar, as you said, is primarily sucrose.\n\nThere is a lot to be said about sugar/carbohydrate chemistry, so I would refer to an organic chemistry book to learn more (I've forgotten a lot from my O Chem days).  I do remember that sucrose is a disaccharide composed of glucose and fructose (both monosaccharides).  A monosaccharide is basically a carbohydrate that cannot be hydrolyzed into smaller compounds.  Compounds composed of many monosaccharides (polysaccharides) are called starches or complex carbohydrates.\n\nAs far as what nutritional impact different sugars have, I'm definitely not qualified to answer that.
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Water, sugar water, then salt water.\n\nSalt dissolves into 2 ions Na+ and Cl- per molecule, whereas sugar only dissolves into one sugar molecue. The greater the number of particles in solution, the lower the freezing point goes.
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Can you collect the vapors that came off the sugar, then mix the black residue with those vapors to reconstitute sugar.\n\nDissolve the sugar in water to make a solution, and then evaporate the water to reform sugar crystals -- no chemical reaction, just a change of state.\n\nChar the sugar (sucrose) with heat, and you are dehydrating it, according to the equation:\n\nC6H12O6 =====> 6 C(solid) + 6 H2O (vapor)\n\nCan you mix water vapor (or liquid water) with the carbon to reconstitute the sugar?  No! Therefore, you have a chemical reaction!
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Three colligative properties are boiling point, freezing point, and vapor pressure. They are called colligative properties because they are related to the number and energy of collisions between particles and not what the particles are.\n\nHope this helps,\nUltimeaciax
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A chemical properties
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Try this link:\n\nhttp://www.sucrose.com/lbeet.html
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The melting point of sucrose (table sugar) is 186 degrees C. You have chosen entities which deteriorate before they boil.  Rubber has more than one formulation.  It is not a single compound with specific physical constants.
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C6H12O6 represents Glucose and Fructose. Go to http://images.google.com/images?q=Glucose%20structure
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glucose, galactose, lactose, maltose, sucrose, fructose
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because sugar is a substance that melts into a syrup.
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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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There are 3 types of bond in sugars :\n\n1) -C-H (Covalent)\n2) -C-0H (Partially ionic)\n3) -C-O-C- (Covalent)\nand vander-waals force of attraction.
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Nonpolar bonds in sugars and starch