In general use, "sugar" is taken to mean sucrose, also called "table sugar" or saccharose, a disaccharide which is a white crystalline solid. It is the most commonly used sugar for altering the flavor and properties (such as "mouthfeel", preservation, and texture) of beverages and food. Table sugar is commercially extracted from either sugar cane or sugar beet. The word sugar originates from the Sanskrit word Sharkara which means "sugar" or "pebble." The "simple" sugars, or monosaccharides, such as glucose, are a store of energy which is used by biological cells. A sugar is denoted by any word ...

Including:

• Sugar - Production
• Sugar - Cane
• Sugar - Beet
• Sugar - Cane versus Beet
• Sugar - Types of culinary sugar
• Sugar - Chemistry
• Sugar - History
• Sugar - The history of sugar in the West
• Sugar - The rise of beet
• Sugar - Mechanization
• Sugar - Health concerns
• Sugar - Sugar and hyperactivity
• Sugar - Sugar economics

Read more here: » Sugar: Encyclopedia - Sugar

Read more here: » Sugaring: Encyclopedia - Sugaring

In many industrialized countries, sugar is among the most heavily subsidized agricultural products. The European Union, the United States, and Japan all maintain elevated price floors for sugar through subsidizing domestic production and imposing high tariffs on imports. In recent years, sugar prices in these countries have been three times the price on the international market. In international trade bodies, especially the World Trade Organization, the "G20" countries led by Brazil have argued that because their cane sugar exports ar ...

See also:

Sugar, Sugar - Production, Sugar - Cane, Sugar - Beet, Sugar - Cane versus Beet, Sugar - Types of culinary sugar, Sugar - Chemistry, Sugar - History, Sugar - The history of sugar in the West, Sugar - The rise of beet, Sugar - Mechanization, Sugar - Health concerns, Sugar - Sugar and hyperactivity, Sugar - Sugar economics

Read more here: » Sugar: Encyclopedia II - Sugar - Sugar economics

Brown sugar is an unrefined or partially refined soft sugar consisting of sugar crystals combined with molasses. Brown sugar is produced similarly to white sugar, with two exceptions. Its crystals are left much smaller than for white sugar, and the syrup or molasses is not washed off completely. Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). Many brown sugar producers produce brown sugar by adding molasses to completely refined white sugar crystals in order to more ...

Including:

• Brown sugar - History

Read more here: » Brown sugar: Encyclopedia - Brown sugar

Table sugar or sucrose is extracted from plant sources. The most important two sugar crops are sugarcane (Saccharum spp.) and sugar beets (Beta vulgaris), in which sugar can account for 12%–20% of the plant's dry weight. Some minor commercial sugar crops include the date palm (Phoenix dactylifera), sorghum (Sorghum vulgare), and the sugar maple (Acer saccharum). In the financial year 2001/2002, 134.1 million tonn ...

See also:

Sugar, Sugar - Production, Sugar - Cane, Sugar - Beet, Sugar - Cane versus Beet, Sugar - Types of culinary sugar, Sugar - Chemistry, Sugar - History, Sugar - The history of sugar in the West, Sugar - The rise of beet, Sugar - Mechanization, Sugar - Health concerns, Sugar - Sugar and hyperactivity, Sugar - Sugar economics

Read more here: » Sugar: Encyclopedia II - Sugar - Production

Sugar was first produced in India. Alexander the Great's companions reported seeing "honey produced without the intervention of bees" and it remained exotic in Europe until the Arabs started cultivating it in Sicily and Spain. Only after the Crusades it began to rival honey as the sweetener in Europe. The Spanish began cultivating sugar cane in the West Indies in 1506, and in Cuba in 1523. It was first cultivated i ...

See also:

Sugar, Sugar - Production, Sugar - Cane, Sugar - Beet, Sugar - Cane versus Beet, Sugar - Types of culinary sugar, Sugar - Chemistry, Sugar - History, Sugar - The history of sugar in the West, Sugar - The rise of beet, Sugar - Mechanization, Sugar - Health concerns, Sugar - Sugar and hyperactivity, Sugar - Sugar economics

Read more here: » Sugar: Encyclopedia II - Sugar - Production

A sugar substitute is a food additive which duplicates the effect of sugar in taste, but often with less food energy. In Commonwealth English, sugar substitutes are often referred to as "sweeteners" (to the exclusion of sugar). An important class of sugar substitutes are known as high intensity sweeteners. These are compounds whose sweetness is many times that of sucrose; accordingly, much less sweetener is required and energy contribution often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile") is sometimes notably different from sucrose, so they are used in complex ...

Including:

• Sugar substitute - Reasons for using sugar substitutes
• Sugar substitute - Sugar substitute health controversies
• Sugar substitute - Cyclamate controversy
• Sugar substitute - Saccharin controversy
• Sugar substitute - Aspartame controversy
• Sugar substitute - Sucralose controversy
• Sugar substitute - List of sugar substitutes
• Sugar substitute - Natural sugar substitutes
• Sugar substitute - Artificial sugar substitutes

Read more here: » Sugar substitute: Encyclopedia - Sugar substitute

In medicine, blood sugar is a term used to refer to levels of glucose in the blood. Blood sugar concentration, or serum glucose level, is tightly regulated in the human body. Glucose, transported via the bloodstream, is the primary source of energy for the body's cells. Normally, blood glucose levels stay within narrow limits throughout the day: 4 to 8 mmol/l (70 to 150 mg/dl). Levels rise after meals and are usually lowest in the morning, before the first meal of the day. Diabetes mellitus is the most prominent dis ...

Including:

• Blood sugar - Direct health effects of blood sugar problems
• Blood sugar - Mechanisms of blood sugar regulation
• Blood sugar - Low blood sugar

Read more here: » Blood sugar: Encyclopedia - Blood sugar

Blood Sugar Sex Magik is the fifth album by the Red Hot Chili Peppers, released in September of 1991 (see 1991 in music) and written and recorded at a mansion in Laurel Canyon, now owned by the album's producer Rick Rubin and known also as Damie Mathematique of Philosophical Sound Research. The Red Hot Chili Peppers entered the mainstream with hits such as "Give It Away" and "Under the Bridge" from Blood Sugar Sex Magik, which is widely regarded as the best album of their earlier days, and perhaps their best overa ...

Including:

• Blood Sugar Sex Magik - Track listing
• Blood Sugar Sex Magik - Personnel
• Blood Sugar Sex Magik - Chart positions
• Blood Sugar Sex Magik - A Few Interesting Facts

Read more here: » Blood Sugar Sex Magik: Encyclopedia - Blood Sugar Sex Magik

Xylitol, also called wood sugar or birch sugar, is a five-carbon sugar alcohol that is used as a sugar substitute. It can be extracted from birch, raspberries, plums, and corn, which is primarily imported from China and is the most popular source due to its potential renewability, unlike birch trees. Xylitol, gram for gram, is roughly as sweet as sucrose, but contains 40% less food energy. Its formula is C5H12Including:

• Xylitol - Medical applications
• Xylitol - Dental care
• Xylitol - Diabetes
• Xylitol - Osteoporosis
• Xylitol - Ear infection
• Xylitol - Health concerns

Read more here: » Xylitol: Encyclopedia - Xylitol

A chocoholic is one who is or claims to be addicted to chocolate. Chocolate contains theobromines and it may be possible for the brain to become accustomed to chocolate at regular intervals. Etymologically, "chocoholic" derives directly from alcoholic; and while linguists may complain that the word, by construction, implies addiction to "chocohol" rather than "chocolate", suggesting that chocolatic would have made a more appropriate neologism instead, the w ...

Including:

• Chocoholic - Reference

Read more here: » Chocoholic: Encyclopedia - Chocoholic

Hyperactivity can be described as a state in which a person is abnormally easily excitable and exuberant. Strong emotional reactions and a very short span of attention is also typical for a hyperactive person. Some individuals may show these characteristics naturally, as personality differs from person to person. Nonetheless, when hyperactivity starts to become serious and harmful to the person as well as others, it may be classified as a medical disorder. The slang term "hyper" is use ...

Including:

• Hyperactivity - Other Causes of Hyperactivity
• Hyperactivity - Does sugar make one hyperactive?
• Hyperactivity - External link
• Hyperactivity - Reference

Read more here: » Hyperactivity: Encyclopedia - Hyperactivity

Vores Øl (Danish for Our Beer) is presented as the first open source beer. The recipe is published under a Creative Commons license. The beer was created by students at the IT-University in Copenhagen together with Superflex, a Copenhagen-based artist collective, to illustrate how open source concepts might be applied outside the digital world. The students brewed the first 100 litre batch, titled 'version 1.0', of the dark heavy beer in the school cafeteria, and created label designs and a website to promote the beer and publ ...

Including:

• Vores Øl - Usefulness of original recipe
• Vores Øl - Recipe for Vores Øl
• Vores Øl - Malt extract
• Vores Øl - Taste and sugar
• Vores Øl - Fermentation
• Vores Øl - Other Opendrink projects

Read more here: » Vores Øl: Encyclopedia - Vores Øl

Caliche is a hardened deposit of calcium carbonate. This calcium carbonate cements together other materials, including gravel, sand, clay, and silt. It is found in aridisol and mollisol soil orders. Caliche occurs worldwide, generally in arid or semi-arid regions, including in central and western Australia, in the Kalahari Desert, and in the High Plains of the western USA. Caliche is also known as hardpan, calcrete, kankar (in India), or duricrust. The term caliche is Spanish and is origin ...

Including:

• Caliche - How it forms
• Caliche - Economic uses
• Caliche - Building applications
• Caliche - Sugar refining
• Caliche - Chilean caliche
• Caliche - Caliche and Gardening
• Caliche - Problems Caliche Causes
• Caliche - Fixing these problems

Read more here: » Caliche: Encyclopedia - Caliche

Glycolysis is a series of biochemical reactions by which a molecule of glucose (Glc) is oxidized to two molecules of pyruvic acid (Pyr). The word glycolysis is from Greek glyk meaning sweet and lysis meaning dissolving. It is the initial process of many pathways of carbohydrate catabolism, and serves two principal functions: generation of high-energy molecules(ATP and NADH), and production of a variety of six- or three-carbon intermediate metabolites, which may be removed at various steps in the process for other intracel ...

Including:

• Glycolysis - Overview
• Glycolysis - Pathway
• Glycolysis - Sequence of reactions
• Glycolysis - Entry of sugars
• Glycolysis - Control of flux
• Glycolysis - Energy pay-off
• Glycolysis - Follow-up
• Glycolysis - Intermediates for other pathways
• Glycolysis - High aerobic glycolysis
• Glycolysis - Alternative nomenclature

Read more here: » Glycolysis: Encyclopedia - Glycolysis

Sugaring: An ancient hair removal process. A warm mixture of sugar, lemon and water, body sugar can remove hair from the eyebrows, upper lip, bikini area, legs and underarms. Like waxing, sugaring removes hair at the root so that it grows in finer and the skin stays smoother longer. But, because the sugar mixture is all natural and goes on warm, it's less painful than waxing and leaves the skin less irritated.

(See also: Sugaring, Alternative Health, Body Mind and Soul)

An unrefined sugary syrup can be produced directly from sugar beet. This thick, dark syrup is produced by cooking shredded sugar beet for several hours, then pressing the resulting sugar beet mash and concentrating the juice produced until it has the consistency similar to that of honey. No other ingredients are used. In Germany, particularly the Rhineland area, this sugar beet syrup is used as a spread for sandwiches, as wel ...

See also:

Sugar beet, Sugar beet - Culture, Sugar beet - Processing, Sugar beet - Reception, Sugar beet - Diffusion, Sugar beet - Carbonatation, Sugar beet - Evaporation, Sugar beet - Crystallization, Sugar beet - Sugar beet syrup, Sugar beet - History, Sugar beet - Agriculture

Read more here: » Sugar beet: Encyclopedia II - Sugar beet - Sugar beet syrup

The three primary compounds used as sugar substitutes in the United States are saccharin (e.g. Sweet'N Low), aspartame (e.g. Equal, NutraSweet) and sucralose (e.g. Splenda). In many other countries cyclamate is used extensively. Sugar substitute - Natural sugar substitutes. Brazzein — Protein, 2,000x sweetness of sucrose (by weight), Exxx Curculin — Protein, 550x sweetness (by weight), Exxx Erythritol — 0.7x sweetness (by weight), 14x sweetness of s ...

See also:

Sugar substitute, Sugar substitute - Reasons for using sugar substitutes, Sugar substitute - Sugar substitute health controversies, Sugar substitute - Cyclamate controversy, Sugar substitute - Saccharin controversy, Sugar substitute - Aspartame controversy, Sugar substitute - Sucralose controversy, Sugar substitute - List of sugar substitutes, Sugar substitute - Natural sugar substitutes, Sugar substitute - Artificial sugar substitutes

Read more here: » Sugar substitute: Encyclopedia II - Sugar substitute - List of sugar substitutes

Sugar beet - Reception. After harvesting the beet are hauled to the factory. Delivery in the UK is by haulier or, for local farmers, by tractor and trailer. Railways and boats were once used, but no longer. Each load entering is weighed, and sampled before tipping onto the reception area, typically a "flat pad" of concrete, where it is moved into large heaps. The beet sample is checked for soil tare - the amount of non beet delivered crown tare - the amount of low sugar beet delivered ...

See also:

Sugar beet, Sugar beet - Culture, Sugar beet - Processing, Sugar beet - Reception, Sugar beet - Diffusion, Sugar beet - Carbonatation, Sugar beet - Evaporation, Sugar beet - Crystallization, Sugar beet - Sugar beet syrup, Sugar beet - History, Sugar beet - Agriculture

Read more here: » Sugar beet: Encyclopedia II - Sugar beet - Processing

Sugar beet is a hardy biennial vegetable that can be grown commercially in a wide variety of temperate climates. During its first growing season, it produces a large (1–2 kg) storage root whose dry mass is 15–20% sucrose by weight. If not harvested, during its second growing season, the nutrients in this root are consumed to produce the plant's flowers and seeds. In commercial beet production, the root is harvested after the first growing season, ...

See also:

Sugar beet, Sugar beet - Culture, Sugar beet - Processing, Sugar beet - Reception, Sugar beet - Diffusion, Sugar beet - Carbonatation, Sugar beet - Evaporation, Sugar beet - Crystallization, Sugar beet - Sugar beet syrup, Sugar beet - History, Sugar beet - Agriculture

Read more here: » Sugar beet: Encyclopedia II - Sugar beet - Culture