Molecular Weight Of Sucrose: Sucrose, commonly known as table sugar, is a disaccharide sugar molecule that sweetens our food and beverages.

In this article, we will explore the molecular weight of sucrose (C12H22O11), its significance in chemistry, and its role as a ubiquitous sweetener in our daily lives.

Molecular Weight Of Sucrose

The Sweet Crystals: Sucrose

Sucrose is one of the most recognizable and widely used sugars in the world. It is a carbohydrate with the chemical formula C12H22O11 and belongs to the family of disaccharides, which are sugars composed of two simple sugar molecules, or monosaccharides, joined together. In the case of sucrose, it consists of one glucose molecule and one fructose molecule linked together.

Molecular Structure of Sucrose

Before we discuss the molecular weight of sucrose, let’s examine its molecular structure. Sucrose is composed of two monosaccharides, glucose, and fructose, joined together by a glycosidic linkage. This linkage forms between the hydroxyl (OH) groups of the glucose and fructose molecules, resulting in a single molecule of sucrose.

Molecular Weight of Sucrose (C12H22O11)

The molecular weight of a compound, often referred to as its molar mass, is defined as the mass of one mole of molecules of that compound, measured in grams per mole (g/mol). To calculate the molecular weight of sucrose (C12H22O11), we sum the atomic masses of its constituent atoms:

• Carbon (C) has an atomic mass of approximately 12.01 g/mol.
• Hydrogen (H) has an atomic mass of approximately 1.01 g/mol.
• Oxygen (O) has an atomic mass of approximately 16.00 g/mol.

Now, let’s calculate the molecular weight of sucrose:

Molecular Weight of Sucrose (C12H22O11) = (12 × Atomic Mass of Carbon) + (22 × Atomic Mass of Hydrogen) + (11 × Atomic Mass of Oxygen)

m = (12 × 12.01 g/mol) + (22 × 1.01 g/mol) + (11 × 16.00 g/mol)

m ≈ 342.30 g/mol

So, the molecular weight of sucrose is approximately 342.30 grams per mole.

Significance of Molecular Weight in Chemistry

The mol weight of sucrose is a fundamental value in chemistry. It is used in stoichiometry, chemical calculations, and the formulation of chemical equations. Chemists use it to determine the amount of sucrose or other substances involved in chemical reactions, ensuring precise measurements and accurate predictions.

Conclusion

The mol weight of sucrose (C12H22O11), approximately 342.30 g/mol, provides insight into the composition of this common sugar. Beyond its role as a sweetener, sucrose serves as a fundamental molecule in the world of chemistry and biology. Understanding its molecular weight allows us to appreciate its significance in various chemical processes and its impact on the taste and texture of the foods and beverages we enjoy daily.

Read More 

• Molecular Mass Of Carbon
• Molar Mass Of Phosphorus
• Molar Mass of Chlorine
• Electrical Energy And Power
• Dynamics Of Circular Motion

Frequently Asked Questions (FAQs) Mol Weight Of Sucrose

Q1: What is the mol weight of sucrose?

A1: The mol weight of sucrose (C12H22O11) is approximately 342.30 grams per mole (g/mol).

Q2: Is sucrose the same as table sugar?

A2: Yes, sucrose is commonly known as table sugar. It is the sugar most commonly used to sweeten food and beverages.

Q3: How is sucrose different from other sugars like glucose and fructose?

A3: Sucrose is a disaccharide composed of two simple sugar molecules, glucose and fructose, joined together by a glycosidic linkage. Glucose and fructose are both monosaccharides, and their combination forms the distinct chemical structure of sucrose.

Q4: What are some sources of sucrose in our diet?

A4: Sucrose is naturally present in various plants, such as sugarcane and sugar beet. It is extracted from these sources to produce table sugar. Sucrose is also found in many fruits, vegetables, and processed foods, contributing to their sweet taste.

Q5: How is the mol weight of sucrose used in chemistry and food science?

A5: The mol weight of sucrose is used in chemistry for stoichiometry, chemical calculations, and the formulation of chemical reactions. In food science, it helps in determining the sweetness level and caloric content of foods and beverages that contain sucrose.