Sugar

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In non-scientific use, the term sugar refers to sucrose (also called "table sugar" or "saccharose") — a white crystal line solid disaccharide. Humans most commonly use sucrose as their sugar of choice for altering the flavor and properties (such as mouthfeel, preservation, and texture) of beverages and food. Commercially-produced table sugar comes either from sugar-cane or from sugar-beet.

Scientifically, sugar refers to any monosaccharide or disaccharide. Monosaccharides (also called "simple sugars"), such as glucose, store potential energy which biology cell (biology) use and consume.

Under an optical microscope at low power, sugar will look like a bunch of messy shapes scattered about. It will feature fragments and pieces sticking out from one another, differing in size and in shape.

In a list of ingredients, any word that ends with "ose" will likely denote a sugar. Sometimes such words may also refer to any types of carbohydrates soluble in water.

In culinary terms, the foodstuff known as sugar delivers one of the basic tastes sensations, that of sweetness.