Also found in: Dictionary, Thesaurus, Acronyms, Idioms, Encyclopedia, Wikipedia.
sug·ar(shu'găr), Avoid the colloquial substitution of this word for glucose unless the meaning is clear from the context.
See also: sugars.
sugar/sug·ar/ (shoog´er) any of a class of sweet water-soluble carbohydrates, the monosaccharides and smaller oligosaccharides; often specifically sucrose.
sugarA water-soluble, crystallizable carbohydrate that is the primary source of energy and structural components. See Amino sugar, Non-reducing sugar, Reducing sugar.
See also: sugars
sugara simple form of CARBOHYDRATE, formed of MONOSACCHARIDE units. Such molecules can exist in either a straight chain or a ring form. The straight chain contains a C=O group; if this group is terminal the sugar has the properties of an aldehyde (aldose sugar), if nonterminal the sugar acts as a ketone (ketose sugar). Both aldose and ketose sugars can be oxidized and will reduce alkaline copper solutions (see FEHLING'S TEST, BENEDICT'S TEST). They are thus called REDUCING SUGARS. Several disaccharides such as maltose and lactose are also reducing sugars. Sucrose, however, is a nonreducing sugar in which the linkage of glucose and fructose masks the potential aldehyde group of glucose and the potential ketone group of fructose, so that no reduction occurs in the Fehling's and Benedict's tests.
The backbone of the sugar can be of varying lengths, containing as little as three carbons (triose sugars) but, more commonly five carbons (pentose sugar) and six carbons (hexose sugars).
sugarthe colloquial term for sucrose. Commercial table sugar comes from either sugar cane or sugar beet. Chemically, the term sugars includes sucrose and other disaccharides (maltose, lactose) and also the simple sugars, the monosaccharides (pentoses, hexoses).
sugarcarbohydrates (saccharides) acting as energy sources; general composition (CH2O)n e.g. glucose (C6H12O6); polymerize to form major constituents of bacterial cell walls and mucoproteins
disaccharides. Table sugar or sucrose is the principal disaccharide; glucose or blood sugar is the principal monosaccharide.
Patient discussion about sugar
Q. 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!
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?
Q. i have high sugar problem .. how can i reduce it to a normal levels? and what medications can help me?