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sugars
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.sugarsSoluble, sweet-tasting carbohydrates, e.g. sucrose, glucose.IdiomsSeesugarEncyclopediaSeeSugarsugars
sug·ars (shu'gărz), Those carbohydrates (saccharides) having the general composition (CH2O)n, and simple derivatives thereof. Although the simple monomeric sugars (glycoses) are often written as polyhydroxy aldehydes or ketones, for example, HOCH2-(CHOH)4-CHO for aldohexoses (for example, glucose) or HOCH2-(CHOH)3-CO-CH2OH for 2-ketoses (for example, fructose), cyclization can give rise to varied structures as described below. Sugars are generally identifiable by the ending -ose or, if in combination with a nonsugar (aglycon), -oside or -osyl. Sugars, especially d-glucose, are the chief source of energy from oxidation in nature, and they and their derivatives (for example, d-glucosamine, d-glucuronic acid), in polymeric form, are major constituents of mucoproteins, bacterial cell walls, and plant structural material (for example, cellulose). sugars are often found in combination with steroids (steroid glycosides) and other aglycons.sug·ars (shug'ărz) Those carbohydrates (saccharides) having the general composition (CH2O)n and simple derivatives thereof. Sugars are generally identifiable by the ending -ose or, if in combination with a nonsugar (aglycon), -oside or -osyl. Sugars, especially d-glucose, are the chief source of energy by oxidation in nature, and they and their derivatives in polymeric form are major constituents of mucoproteins, bacterial cell walls, and plant structural material (e.g., cellulose). Sugars are often found in combination with steroids (steroid glycosides) and other aglycons. SugarsThose carbohydrates having the general composition of one part carbon, two parts hydrogen, and one part oxygen.Mentioned in: Carbohydrate IntolerancePatient discussion about sugarsQ. how high is to high sugar I have been to surgry 3 times in 2 months and I have had my sugar go over before but not like this. I went to the Dr and Hes not worried about it. In the morning it is running 124 to 143 and 2 hrs after I eat it is running 165 to 200. At the Dr office it only showed 5.6 and He said 6.5 and over is bad! I have never sugar this high ever! It is in the family, my Mom, her Mom, her Dad ECT. What do you all think about it!A. It seems what the doctor was referring to at the office wasn't the blood glucose (sugar) measurements but rather HbA1c - a substance in the blood that reflects the sugar levels in the PAST 8-12 weeks. Surgery is a substantial stress to your body and thus can increase your blood sugar. The A1C reflects the average levels during that time so it may overcome the temporary elevation due to the surgery.
You may read more here: http://en.wikipedia.org/wiki/HbA1c Q. Is there any difference in sugar. Is there any difference in sugar between flavored milk and fruit drinks or carbonated soft drinks?A. Yes …Flavored milk contains both natural and added sugars and has less added sugar than carbonated soft drinks. It has been found that flavored milk just contributes only 2-4 % of total added sugar in kid’s diets as compared to 50-60 percent or more by soft and fruit drinks. Q. i have high sugar problem .. how can i reduce it to a normal levels? and what medications can help me? A. You can watch your diet and limit the amount of sugar you consume (avoid sugar containing food and drinks). In addition, watching your weight and limiting the fat and carbohydrates in your diet is also very helpful. Daily physical activity is known to be very helpful for glucose level problems, and of course medication, if necessary. You should consult a doctor about which medications to take, depending on your glucose levels. It can be either pills or insulin injections. More discussions about sugars |