n.
Any of numerous sweet, colourless organic compounds that dissolve readily in water and occur in the sap of seed plants and the milk of mammals.
Sugars (whose names end in -ose ) are the simplest carbohydrates . The most common is sucrose , a disaccharide; there are numerous others, including glucose and fructose (both monosaccharide s); invert sugar (a 50:50 mixture of glucose and fructose produced by enzyme action on sucrose); and maltose (produced in the malting of barley) and lactose (both disaccharides). Commercial production of sugars is almost entirely for food.