Sugar
short-chain, water-soluble carbohydrate
Sugar is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose) and maltose (two molecules of glucose). White sugar is almost pure sucrose. During digestion, compound sugars are hydrolysed into simple sugars.
Longer chains of saccharides are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants – the most abundant source of energy in human food. Some other chemical substances, such as ethylene glycol, glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.
Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars.
“Sugar” enters the record as short-chain, water-soluble carbohydrate. Crown Archives preserves that source wording while asking what Sugar, short-chain and water-soluble can confirm, complicate or overturn.
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Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Sep 22, 2026. The linked authority identifier is Q11002. The Library of Congress control number is sh85129663. 1 of 1 selected statements include explicit references; 1 carry qualifiers and 0 use preferred rank.
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This entry incorporates text from “Sugar” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.