Harvesting of sugar beets

A01D 11/02, A01D 13/00, A01D 25/00

Harvesting of sugar-cane

A01D 45/10

Tapping of tree-juices

A01G 23/10

Tapping-spouts, Receptacles for juices

A01G 23/14

Sweetmeats, Confectionery

A23G 3/00

Foods containing carbohydrate syrups, sugars, sugar alcohols or starch hydrolysates

A23L 29/30, A23L 33/125

Extraction of starch

C08B 30/02, C08B 30/04

Pressing water from starch-extracted material

C08B 30/10

Fermentation or enzyme-using processes for preparing compounds containing saccharide radicals

C12P 19/00

Boiling apparatus

B01B

Separation

B01D

Crushing, pulverizing, or disintegrating in general

B02C

Centrifuges

B04B

Hand-held cutting tools not otherwise provided for

B26B

Cutting in general

B26D

Presses in general

B30B

Storing in general

B65D

Obtaining or extracting cellulose for the purpose of making paper

D21C

Drying in general

F26B

An aldose is a monosaccharide (a simple sugar) containing one aldehyde group per molecule and having a chemical formula of the form Cn(H2O)n (n≥3).

With only 3 carbon atoms, glyceraldehyde is the simplest of all aldoses.

Aldoses isomerise to ketoses in the Lobry-de Bruyn-van Ekenstein transformation. Aldose differs from ketose in that it has a carbonyl group at the end of the carbon chain whereas the carbonyl group of a ketose is in the middle; this fact allows them to be chemically differentiated through Seliwanoff's test.

A disaccharide is a sugar (a carbohydrate) composed of two monosaccharides.

‘Disaccharide’ is one of the four chemical groupings of carbohydrates (monosaccharide, disaccharide, oligosaccharide and polysaccharide).

A hexose is a monosaccharide with six carbon atoms having the chemical formula C6H12O6.

A ketose is a sugar containing one ketone group per molecule.

With 3 carbon atoms, dihydroxyacetone is the simplest of all ketoses and is the only one having no optical activity. Ketoses can isomerise into an aldose when the carbonyl group is located at the end of the molecule. Such ketoses are reducing sugars.

Monosaccharides (from Greek monos: single, sacchar: sugar) are the most basic unit of carbohydrates. They consist of one sugar and are usually colorless, water-soluble, crystalline solids. Some monosaccharides have a sweet taste. Examples of monosaccharides include glucose (dextrose), fructose, galactose, xylose and ribose. Monosaccharides are the building blocks of disaccharides such as sucrose (common sugar) and polysaccharides (such as cellulose and starch).

An oligosaccharide is a saccharide containing less than six monosaccharides. The name derived from the Greek oligos, meaning "a few".

A pentose is a monosaccharide with five carbon atoms.

Polysaccharides are polymers containing more than five monosaccharides joined together by glycosidic bonds. They are therefore very large, often branched, macromolecules. They tend to be amorphous, insoluble in water and have no sweet taste.

When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide, but when more than one type of monosaccharide is present, they are called heteropolysaccharides.

Examples include storage polysaccharides such as starch and glycogen and structural polysaccharides such as cellulose and chitin.

Synonym for sucrose

Sucrose (common name: table sugar, also called saccharose) is a disaccharide of glucose and fructose, with the molecular formula C12H22O11. Its systematic name is α-D-glucopyranosyl- (1↔2)-β-D-fructofuranoside (ending in "oside", because it's not a reducing sugar).

Sugar is a class of edible crystalline water-soluble carbohydrates that vary widely in sweetness and typically are optically active, including the mono-, di- and oligosaccharides (e. g. sucrose, lactose, and fructose). Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple (in maple syrup), and in many other sources. It forms the main ingredient in much candy.

In non-scientific use, the term sugar refers to sucrose (also called "table sugar" or "saccharose") — a white crystalline solid disaccharide. In this informal sense, the word "sugar" principally refers to crystalline sugars.