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Sugar

Crystalline, sweet-tasting foodstuff obtained from various plants. The main sources are sugar cane, which accounts for around 80% of global production (grown in the tropics and subtropics), sugar beet (grown in temperate zones, for example in Central Europe) and genetically modified sugar beet. Depending on the number of carbon atoms in a sugar molecule, there are the designations pentoses (5 atoms = chemical formula starting with C5) and hexoses (6 atoms = starting with C6). In the metabolism of the human body, the sugars are oxidised, releasing energy with the release of heat, which causes motor activity. Most plants produce sugar through photosynthesis in the form of sucrose and store it in the cells. Some is converted into starch and stored in the stem and roots.

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Dr. Christa Hanten

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Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,343 Keywords · 46,933 Synonyms · 5,323 Translations · 31,677 Pronunciations · 199,071 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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