Q: Is sugar the generic name for sweet-tasting? ¶
A: Yes, and soluble carbohydrates, many of which are used in food.
Q: Was sugar a luxury in Europe until the 18th century? ¶
A: Yes, when it became more widely available.
Q: Are sugars undoubtedly the most important dietary factor in the development of dental caries""? ¶
A: Yes, For tooth decay, there is "convincing evidence from human intervention studies, epidemiological studies, animal studies and experimental studies, for an association between the amount and frequency of free sugars intake and dental caries" while other sugars consumption is normally associated with a lower rate of dental caries.
Q: Is sugar 97% to nearly 100% carbohydrates, respectively, with less than 2% water, and no dietary fiber, protein or fat? ¶
A: Yes, Brown sugar contains a moderate amount of iron , but a typical serving of 4 grams , would provide 15 calories and a negligible amount of iron or any other nutrient.
Q: Was sugar more usually sold in bags? ¶
Q: Are sugars common in nature? ¶
Q: Are sugars converted into alcohol by a fermentation process? ¶
Q: Are sugars found in the tissues of most plants and are present in sugarcane and sugar beet in sufficient concentrations for efficient commercial extraction? ¶
Q: Is sugar sucrose which is extracted from sugarcane or sugar beet? ¶
Q: Is sugar made in Arabia as well? ¶
A: Yes, but Indian sugar is better.
Q: Is sugar an important part of the human diet? ¶
A: Yes, and making food more palatable and providing food energy.
Q: Was sugar produced and sold until the late 19th century? ¶
Q: Was sugar purchased in loaves? ¶
A: Yes, and which had to be cut using implements called sugar nips.
Q: Is sugar made from raw sugar that has undergone a refining process to remove the molasses? ¶
Q: Is sugar used only for medical purposes? ¶
Q: Is sugar used in prepared foods and it is added to some foods and beverages? ¶
A: Yes, In the body, sucrose is hydrolysed into the simple sugars fructose and glucose.
Q: Are sugars granulated sugars? ¶
A: Yes, and either containing residual molasses, or with the grains deliberately coated with molasses to produce a light- or dark-colored sugar.
Q: Was sugar Brazil? ¶
A: Yes, and distantly followed by Thailand, Australia and India.
Q: Are sugars strong syrups consisting of 67% granulated sugar dissolved in water? ¶
Q: Are sugars called monosaccharides and include glucose? ¶
A: Yes, and fructose, and galactose.
Q: Was sugar discovered by the time of the Imperial Guptas? ¶
A: Yes, and around the 5th century CE.
Q: Are sugars called oligosaccharides or polysaccharides? ¶
Q: Is sugar widely used for industrial needs for higher quality? ¶
Q: Are sugars used at the table, to sprinkle on foods and to sweeten hot drinks , and in home baking to add sweetness and texture to baked products and desserts? ¶
A: Yes, They are also used as a preservative to prevent micro-organisms from growing and perishable food from spoiling, as in candied fruits, jams, and marmalades.
Q: Is sugar not a factor causing obesity and metabolic syndrome? ¶
A: Yes, but rather – when over-consumed – is a component of unhealthy dietary behavior.
Q: Are sugars crystalline products separated according to the size of the grains? ¶
Q: Was sugar found in Europe by the 1st century CE? ¶
A: Yes, but only as an imported medicine, and not as a food.
Q: Is sugar purer than raw sugar? ¶
A: Yes, The level of purity associated with the colors of sugar, expressed by standard number ICUMSA, the smaller ICUMSA numbers indicate the higher purity of sugar.