sugar

sug·ar

S0867600 (sho͝og′ər)n.1. A sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugarcane and sugar beets and used in many foods, drinks, and medicines to improve their taste. Also called table sugar.2. Any of a class of water-soluble crystalline carbohydrates, including sucrose and lactose, having a characteristically sweet taste and classified as monosaccharides, disaccharides, and trisaccharides.3. A unit, such as a lump or cube, in which sugar is dispensed or taken.4. Slang Sweetheart. Used as a term of endearment.v. sug·ared, sug·ar·ing, sug·ars v.tr.1. To coat, cover, or sweeten with sugar.2. To make less distasteful or more appealing.v.intr.1. To form sugar.2. To form granules; granulate.3. To make sugar or syrup from sugar maple sap. Often used with off.

[Middle English sugre, from Old French sukere, from Medieval Latin succārum, from Old Italian zucchero, from Arabic sukkar, from Persian shakar, from Sanskrit śarkarā, grit, ground sugar.]

sug′ar·er n.

sugar

(ˈʃʊɡə) n1. (Elements & Compounds) Also called: sucrose or saccharose a white crystalline sweet carbohydrate, a disaccharide, found in many plants and extracted from sugar cane and sugar beet: it is used esp as a sweetening agent in food and drinks. Formula: C12H22O11. 2. (Cookery) Also called: sucrose or saccharose a white crystalline sweet carbohydrate, a disaccharide, found in many plants and extracted from sugar cane and sugar beet: it is used esp as a sweetening agent in food and drinks. Formula: C12H22O11. 3. (Elements & Compounds) any of a class of simple water-soluble carbohydrates, such as sucrose, lactose, and fructose4. informal chiefly US and Canadian a term of affection, esp for one's sweetheart5. (Banking & Finance) rare a slang word for money6. (Recreational Drugs) a slang name for LSDvb7. (Cookery) (tr) to add sugar to; make sweet8. (Cookery) (tr) to cover or sprinkle with sugar9. (Biochemistry) (intr) to produce sugar10. sugar the pill sugar the medicine to make something unpleasant more agreeable by adding something pleasant: the government stopped wage increases but sugared the pill by reducing taxes. [C13 suker, from Old French çucre, from Medieval Latin zuccārum, from Italian zucchero, from Arabic sukkar, from Persian shakar, from Sanskrit śarkarā] ˈsugarless adj ˈsugar-ˌlike adj

Sugar

(ˈʃʊɡə) n (Biography) Alan (Michael). Baron. born 1947, British electronics entrepreneur; chairman of Amstrad (1968–2008); noted for his BBC series The Apprentice (from 2005)

sug•ar

(ˈʃʊg ər)

n. 1. a sweet, crystalline substance, C₁₂H₂₂O₁₁, obtained from the juice or sap of many plants, esp. commercially from sugarcane and the sugar beet; sucrose. 2. any other plant or animal substance of the same class of carbohydrates, as fructose or glucose. 3. (sometimes cap.) an affectionate or familiar term of address (sometimes offensive when used to strangers, subordinates, etc.). v.t. 4. to cover, sprinkle, mix, or sweeten with sugar. 5. to make agreeable. v.i. 6. to form sugar or sugar crystals. 7. to make maple sugar. 8. sugar off, (in making maple sugar) to complete the boiling down of the syrup in preparation for granulation. [1250–1300; Middle English sugre, sucre (n.) < Middle French sucre < Medieval Latin succārum < Italian zucchero < Arabic sukkar, akin to Persian shakar, Greek sákcharon (see sacchar-)] sug′ar•less, adj. sug′ar•like`, adj. usage: Definition 3 is an affectionate term of address used to a child, sweetheart, etc. However, when used in the workplace or in social interactions with strangers, it is sometimes perceived as insulting.

sug·ar

(sho͝og′ər)1. Any of a class of crystalline carbohydrates, such as sucrose, glucose, or lactose, that dissolve in water and have a characteristic sweet taste.2. Sucrose.

sugar

Past participle: sugared
Gerund: sugaring

Imperative
sugar
sugar

Present
I sugar
you sugar
he/she/it sugars
we sugar
you sugar
they sugar

Preterite
I sugared
you sugared
he/she/it sugared
we sugared
you sugared
they sugared

Present Continuous
I am sugaring
you are sugaring
he/she/it is sugaring
we are sugaring
you are sugaring
they are sugaring

Present Perfect
I have sugared
you have sugared
he/she/it has sugared
we have sugared
you have sugared
they have sugared

Past Continuous
I was sugaring
you were sugaring
he/she/it was sugaring
we were sugaring
you were sugaring
they were sugaring

Past Perfect
I had sugared
you had sugared
he/she/it had sugared
we had sugared
you had sugared
they had sugared

Future
I will sugar
you will sugar
he/she/it will sugar
we will sugar
you will sugar
they will sugar

Future Perfect
I will have sugared
you will have sugared
he/she/it will have sugared
we will have sugared
you will have sugared
they will have sugared

Future Continuous
I will be sugaring
you will be sugaring
he/she/it will be sugaring
we will be sugaring
you will be sugaring
they will be sugaring

Present Perfect Continuous
I have been sugaring
you have been sugaring
he/she/it has been sugaring
we have been sugaring
you have been sugaring
they have been sugaring

Future Perfect Continuous
I will have been sugaring
you will have been sugaring
he/she/it will have been sugaring
we will have been sugaring
you will have been sugaring
they will have been sugaring

Past Perfect Continuous
I had been sugaring
you had been sugaring
he/she/it had been sugaring
we had been sugaring
you had been sugaring
they had been sugaring

Conditional
I would sugar
you would sugar
he/she/it would sugar
we would sugar
you would sugar
they would sugar

Past Conditional
I would have sugared
you would have sugared
he/she/it would have sugared
we would have sugared
you would have sugared
they would have sugared

Thesaurus

Noun	1.	sugar - a white crystalline carbohydrate used as a sweetener and preservativerefined sugarcaramelized sugar, caramel - burnt sugar; used to color and flavor foodlump sugar - refined sugar molded into rectangular shapes convenient as single servingsloaf sugar, sugar loaf, sugarloaf - a large conical loaf of concentrated refined sugarcane sugar - sugar from sugarcane used as sweetening agentgranulated sugar - sugar in the form of small grainsbeet sugar - sugar from sugar beets used as sweetening agentcorn sugar - dextrose used as sweetening agentbrown sugar - unrefined or only partly refined sugarsweetener, sweetening - something added to foods to make them taste sweeter
	2.	sugar - an essential structural component of living cells and source of energy for animals; includes simple sugars with small molecules as well as macromolecular substances; are classified according to the number of monosaccharide groups they containcarbohydrate, saccharideribose - a pentose sugar important as a component of ribonucleic acidbeet sugar - sugar made from sugar beetscane sugar - sucrose obtained from sugar canedeoxyribose - a sugar that is a constituent of nucleic acidsinvert sugar - a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucosemacromolecule, supermolecule - any very large complex molecule; found only in plants and animalsmaple sugar - sugar made from the sap of the sugar maple treemonosaccharide, monosaccharose, simple sugar - a sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydratesoligosaccharide - any of the carbohydrates that yield only a few monosaccharide molecules on complete hydrolysispolyose, polysaccharide - any of a class of carbohydrates whose molecules contain chains of monosaccharide moleculesjaggary, jaggery, jagghery - unrefined brown sugar made from palm sapwood sugar, xylose - a sugar extracted from wood or straw; used in foods for diabetics
	3.	sugar - informal terms for money boodle, clams, dinero, gelt, kale, lettuce, lolly, lucre, moolah, pelf, shekels, simoleons, wampum, loot, dough, bread, cabbage, scratchmoney - the most common medium of exchange; functions as legal tender; "we tried to collect the money he owed us"
Verb	1.	sugar - sweeten with sugar; "sugar your tea"saccharifydulcify, dulcorate, edulcorate, sweeten - make sweeter in taste

sugar

nounRelated words
adjective saccharine

Sugars

Edible sugars beet sugar, brown sugar, cane sugar, caster sugar, crystallized sugar, demerara sugar, granulated sugar, icing sugar, jaggery, maple sugar, muscovado sugar, palm sugar, powdered sugar, panocha, refined sugar, white sugarBiochemical sugars aldose, arabinose, deoxyribose, dextrose or grape sugar, fructose or laevulose, galactose, glucose, invert sugar, lactose or milk sugar, maltose, mannose, raffinose, rhamnose, ribose, sorbose, trehalose, triose, xylose or wood sugar

sugar

verbTo make superficially more acceptable or appealing:candy, gild, honey, sugarcoat, sweeten.

Translations

糖加糖于...撒糖于...

sugar

(ˈʃugə) noun the sweet substance that is obtained from sugar-cane, or from the juice of certain other plants, and used in cooking and for sweetening tea, coffee etc. Do you take sugar in your coffee?糖 verb to sweeten, cover or sprinkle with sugar. 加（撒）糖于... ˈsugary adjective1. tasting of sugar, or containing a lot of sugar. sugary foods.含糖的2. too sweet or sentimental. a sugary story.甜蜜的ˈsugariness noun甜蜜ˈsugar-cane noun a type of tall grass from whose juice sugar is obtained. 甘蔗ˌsugar-ˈcoated adjective covered with icing. sugar-coated biscuits.糖衣的ˈsugar-free adjective not containing sugar. 无糖的sugar lump a small cube of sugar used for sweetening tea etc. 方糖，块糖 sugar tongs an instrument for lifting sugar lumps. a pair of sugar tongs.方糖夹子

sugar

→ 糖zhCN

No sugar → 不要糖

Sugar

sugar,

compound of carbon, hydrogen, and oxygen belonging to a class of substances called carbohydratescarbohydrate,
any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds. These compounds are produced naturally by green plants from carbon dioxide and water (see photosynthesis).
..... Click the link for more information. . Sugars fall into three groups: the monosaccharides, disaccharides, and trisaccharides. The monosaccharides are the simple sugars; they include fructosefructose
, levulose
, or fruit sugar,
simple sugar found in honey and in the fruit and other parts of plants. It is much sweeter than sucrose (cane sugar).
..... Click the link for more information. and glucoseglucose,
dextrose,
or grape sugar,
monosaccharide sugar with the empirical formula C₆H₁₂O₆ . This carbohydrate occurs in the sap of most plants and in the juice of grapes and other fruits.
..... Click the link for more information. . The disaccharides are formed by the union of two monosaccharides with the loss of one molecule of water. Disaccharides include lactoselactose
or milk sugar,
white crystalline disaccharide (see carbohydrate). It has the same empirical formula (C₁₂H₂₂O₁₁) as sucrose (cane sugar) and maltose but differs from both in structure (see isomer).
..... Click the link for more information. , maltosemaltose
or malt sugar,
crystalline disaccharide (see carbohydrate). It has the same empirical formula (C₁₂H₂₂O₁₁) as sucrose and lactose but differs from both in structure (see isomer).
..... Click the link for more information. , and sucrosesucrose
, commonest of the sugars, a white, crystalline solid disaccharide (see carbohydrate) with a sweet taste, melting and decomposing at 186&degC; to form caramel. It is known commonly as cane sugar, beet sugar, or maple sugar, depending upon its natural source.
..... Click the link for more information. . Less well known are the trisaccharides; raffinose is a trisaccharide present in cottonseed and in sugar beets. Sugars belong to two families denoted by the letter d- or l- written before the name of a sugar. The families are related to glyceraldehyde CH₂OHCHOHCHO, which can exist in two three-dimensional forms that are mirror images of each other. The isomer of glyceraldehyde that rotates plane polarized light clockwise is labeled d-glyceraldehyde; all natural sugars can be derived from this substance and thus belong the the d family. Although l-sugars can be prepared in the laboratory, they cannot be utilized by animals.

Sugar

a member of a class of carbohydrates with low molecular weight; the class comprises monosaccharides and oligosaccharides, including disaccharides and trisaccharides. Sugars exhibit a relatively high solubility in water and the ability to crystallize. Some have a sweet taste. Many monosaccharides and disaccharides fairly commonly found in nature bear names reflecting the source from which they were first isolated. For example, glucose is also known as grape sugar, lactose as milk sugar, maltose as malt sugar, and sucrose as cane sugar, beet sugar, or, in everyday usage, simply sugar.

The term “sugar” also occurs in the names of unusual natural and synthetic monosaccharides, which may in several ways differ from common sugars. The molecules of uncommon sugars may contain groups other than the hydroxyl group (OH); for example, deoxy-sugars contain a hydrogen atom, amino sugars contain the amino group NH₂, and thio sugars contain the mer-capto group SH. Uncommon sugars may also have a branched carbon skeleton (branched sugars), a carbon chain consisting of seven or more atoms (higher sugars), an extra oxygen cycle (anhydrous sugars), or a double carbon-carbon bond (unsaturated sugars). Microorganisms are a rich source of various uncommon sugars.

The structure of most natural sugars has been confirmed by their chemical synthesis.

L. V. BAKINOVSKM

Sugar

a sweet-tasting food product. The caloric value of 100 g of sugar is 1.68 megajoules (approximately 400 kilocalories). [For the chemical composition and properties of sugar see.] Sugar is manufactured as white crystalline granulated sugar or as refined sugar, which includes powdered, lump, and refined granulated sugar. Besides being directly consumed, sugar is also used as an ingredient in the production of bread and pastry and in canning and wine-making.

In the USSR, sugar is obtained from sugar beets, which have an average sugar content of 17.5 percent. All stages in sugar production have been mechanized and are executed continuously during the beet-processing season, which is usually from late September to February. Beets enter the processing plant on hydraulic conveyors, which are equipped with devices for the removal of impurities from the beet and water mixture produced by the system. They then pass through beet washers, where any remaining impurities are eliminated. A slicer cuts the roots into fine shavings, which drop into a diffusion apparatus. Almost all the sugar is extracted from the shavings into the dif-fuser’s hot water. The desugared shavings, which are called pulp, are used as livestock feed.

In addition to sugar, the dark-colored diffusion juice also contains various organic and mineral substances called non-sugars, which must be purified by purification, saturation, or sulphitation. Initially, the juice, which is heated to 88°C, is mixed with milk of lime. Under the action of the lime, proteins and colored substances coagulate and the insoluble calcium salts of oxalic, phosphoric, and other acids precipitate. The juice is then acted upon by CO₂ (first saturation), and the excess lime, which did not react with the juice’s nonsugars, is converted into an insoluble fine crystalline deposit of CaCO₃. Various nonsugars, usually those that are colored, are adsorbed onto the surface of the deposit. After heating the juice to 90°C, the deposit from the first saturation is filtered off. The filtrate used for removing calcium salt deposits from the juice is heated to 102°C, and the juice is again treated with a small amount of lime (0.25 percent CaO) and CO₂ (second saturation). The deposited CaCO₃ is filtered off, after which SO₂ is used to bleach the juice (sulphitation). The residue, which contains calcium carbonate and deposited nonsugars, is used as fertilizer.

Purification removes 35 to 40 percent of the nonsugars found in the juice. The purified juice is light yellow in color and contains approximately 14 percent solids (including 13 percent sugar). After being heated to 126°C, the juice is run through an evaporator. The resulting syrup, which contains 65 percent solids (including 60 percent sugar), is bleached by sulphitization. After filtration, the syrup is passed to vacuum pans, where a sequence of two or three crystallizations is carried out.

During double crystallization, the syrup is evaporated in the vacuum pans until a concentration containing 92.5 percent solid matter, including approximately 85 percent sugar, is produced. This concentration, which is called the white fillmass of the first crystallization, consists of approximately 55 percent sugar crystals and an intercrystalline mother syrup containing uncrystallized sugar and nonsugars. When centrifuged, the fillmass separates into the high green syrup and a low syrup, obtained by washing the sugar crystals with water. After removal from the centrifuge, the crystals are dried and cooled and are ready for distribution as white granulated sugar.

Sugar constitutes approximately 85 percent of the total solid matter contained in the low syrup. The low syrup is used in the boiling of the fillmass of the first crystallization. The mother syrup, which contains approximately 78 percent sugar, is evaporated to produce the fillmass of the second crystallization (95 percent dry matter). In order to obtain a higher yield of sugar from the intercrystalline solution the fillmass of the second crystallization is cooled in agitators at a temperature of 40°C for a period of 24 hours. When centrifuged, the fillmass yields a yellow sugar and molasses. The yellow sugar is dissolved by purified juice to a 60–65 percent solid content and mixed with syrup, and the molasses is used as feed.

With triple crystallization, which is customary in the USSR, three fillmasses are evaporated: the first fillmass yields white granulated sugar; the second yields yellow sugar, which is dissolved and again added to the syrup; and the third is evaporated from the fillmass solution of the second crystallization, yielding a yellow sugar that is returned to the syrup after an additional purification procedure called affination.

White granulated sugar contains a minimum of 99.75 percent sucrose in solid content, a maximum of 0.14 percent moisture, and 0.03 percent ash. Each 100 kg of sugar contained in beets yields 80–82 kg of pure sugar. The remaining sugar either is in the form of molasses (10–14 kg) or is lost during production (5–6 kg).

Sugar is similarly produced from sugarcane. The special features of cane-sugar production is that the juice is most commonly squeezed out of the crushed stalk by rolling presses and only a small quantity (approximately 0.1 percent) of lime is used to purify the juice. Cane-sugar mills usually do not manufacture white sugar but an intermediate product—unpurified raw sugar. During the off-season, sugar mills in the USSR process raw sugar imported primarily from Cuba. Purified granulated cane sugar is indistinguishable from beet sugar.

Refined sugar is processed by sugar refineries or by beet-sugar plants. It differs from ordinary granulated sugar in its higher purity; 100 g of dry matter contains a minimum of 99.9 g of sucrose. Ordinary granulated sugar or raw cane sugar serve as raw materials. The sugar raw material is dissolved, further bleached by adsorbents or ion-exchangers, and carefully filtered, and the purified syrup is then evaporated into a fillmass. The centrifugation of the fillmass produces sugar with a moisture content of approximately 2 percent. The sugar is then pressed and dried.

REFERENCES

Silin, P. M. Tekhnologiia sakhara, 2nd ed. [Moscow, 1967.]
Demchinskii, F. A. Proizvodstvo sakhara-rafinada, 2nd ed. Moscow, 1974.

P. IA. IVANOV

What does it mean when you dream about sugar?

Dreaming about sugar could reflect a sense that life is sweet or a wish that life could be sweeter. Sugar is also a symbol of love, as when some refers to their love interest as “Sugar.” Sugar can also be slang for everything from a kiss to cocaine.

sugar

[′shu̇g·ər] (biochemistry) A generic term for a class of carbohydrates usually crystalline, sweet, and water soluble; examples are glucose and fructose.

sugar

1. a white crystalline sweet carbohydrate, a disaccharide, found in many plants and extracted from sugar cane and sugar beet: it is used esp as a sweetening agent in food and drinks. Formula: C₁₂H₂₂O₁₁ 2. any of a class of simple water-soluble carbohydrates, such as sucrose, lactose, and fructose 3. a slang name for LSD
www.britishsugar.co.uk
www.sugar.org

Sugar

Sir Alan (Michael). born 1947, British electronics entrepreneur; chairman of Amstrad from 1968

SUGAR

A simple lazy functional language designed at Westfield College, University of London, UK and used in Principles ofFunctional Programming, Hugh Glaser et al, P-H 1984.

sugar

sug·ar

sugar

Sugar

sug•ar

sug·ar

sugar

sugar

Sugars

sugar

sugar

sugar

sugar

sugar-coat the pill

a spoonful of sugar helps the medicine go down

sugar pill

sugar the pill

Uncle Sam

sugar mama

sugar daddy

sugar off

sugarcoat (something)

give me some sugar

give someone some sugar

*sweet as honey

sugar daddy

sugar the pill

sugar the pill

sugar-coat the pill

sugar (or sweeten) the pill

sugar/sweeten the ˈpill

a ˈsugar daddy

Uncle ˈSam

sugar off

sugar daddy

Uncle (Sam)

Uncle Sugar

sugar daddy

Sugar

sugar,

Sugar

Sugar

REFERENCES

What does it mean when you dream about sugar?

sugar

sugar

Sugar

SUGAR

sugar

sugar

sug·ar

sugar

sugar

sug·ar

sugar

sug·ar

Patient discussion about sugar

sugar

Synonyms for sugar

verb to make superficially more acceptable or appealing

Synonyms

Synonyms for sugar

noun a white crystalline carbohydrate used as a sweetener and preservative

Synonyms

Related Words

noun an essential structural component of living cells and source of energy for animals

Synonyms

Related Words

noun informal terms for money

Synonyms

Related Words

verb sweeten with sugar

Synonyms

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