High scores and urgently seeking papers on "sugar".

In prehistoric times, humans have known to consume sweet foods from fresh fruits, honey, and plants. Later, it developed into making malt sugar from grains, and then developed into making sugar from sugar cane and beets. The history of sugar production has roughly gone through three stages: early sugar production, handicraft sugar production and mechanized sugar production.

Early stage of sugar production China is one of the earliest countries in the world to produce sugar. The sugars produced in the early days mainly included maltose and sucrose, with maltose occupying a more important position.

Making sweets Using grains to brew sugar is a great progress for mankind. There is a poem in "The Book of Songs - Daya" of the Western Zhou Dynasty in China: "The original land of Zhou is fertile, and the viola is as sweet as candy", which means that the land of Zhou is very fertile, and even the viola and chicory are as sweet as candy. It shows that maltose existed as far back as the Western Zhou Dynasty. Caramel is considered to be the earliest sugar produced in the world. Malt sugar is a starch sugar, so it can also be said that starch sugar has the longest history.

Maltose is a kind of sugar made from rice (starch) and malt through saccharification and boiling. It is viscous and is commonly known as maltose. Since its creation in the Western Zhou Dynasty, it has been widely spread among the people and widely eaten. There are records of the consumption and production of malt sugar in the history books from the Western Zhou Dynasty to the Han Dynasty. Among them, "Qi Min Yao Shu" (Chapter 89 "駧?") written by Jia Sixie of the Northern Wei Dynasty has the most detailed description. The book describes the methods, steps, and key points of making caramel, which will be used by future generations for a long time. Today, this type of starch sugar sweetener is still produced, has a good market, and still has a certain position in the sugar industry. But generally speaking, sugar production refers to sugar production using sugar cane and beets as raw materials.

Sugar cane sugar production was first recorded in India's "Vedas" and China's "Chu Ci" in 300 BC. These two countries are the earliest sugarcane planting countries in the world and are also the birthplaces of the two major sugarcane sugar production. In the early history of sugar production in the world, China and India occupied an important position.

In China, the earliest record of sugarcane cultivation was in the Eastern Zhou Dynasty. During the Warring States Period in the 4th century BC, there are already records of preliminary processing of sugar cane. There is this poem in Qu Yuan's "Chu Ci: Calling the Soul": "The turtles and cannons are more like pulp." The "昘" here means sugarcane, and the "昘pulp" is the juice obtained from sugarcane. It shows that during the Warring States Period, Chu State was able to carry out primitive processing of sugar cane.

In the "Three Kingdoms·Wu Shu·Biography of Sun Liang" written by Chen Shou of the Western Jin Dynasty, there is a description of "Liang sent Huangmen to put silver bowls and lids together, and took the sugar cane paste offered by Jiaozhou from the officials of Zhongzang..." . Jiaozhou is located in today's Guangdong and Guangxi, in the same south of China as the Chu State mentioned above, and is the earliest area for sugarcane sugar production. Sugarcane juice is a kind of liquid sugar in a viscous form. Sugarcane juice is concentrated and processed to a higher concentration (viscosity), which is easy to store and eat. The processing technology here has improved a lot.

In the "Qi Bian" written by Zhang Heng of the Eastern Han Dynasty, there is a sentence that "the sand is as sweet as the stone." The word "shaye" here means that the sugar produced has tiny crystals, which can be regarded as the prototype of granulated sugar.

Tao Hongjing in the 6th century wrote in "Bielu of Famous Doctors": "The success of sugarcane comes from Jiangdong, and there are also good ones in Luling. There is a kind that grows every year in Guangzhou, all of which are as big as bamboos and more than ten feet long. The juice is made into sugar, which is very beneficial to people.” The sugarcane planting area described here has become wider, the sugarcane planting technology has also been improved, and sugar has been produced. This kind of sugar is made by concentrating cane juice until it naturally crystallizes and becomes honey-rich sugar. The processing technology of sugarcane glutinous rice is a step further improved than the previous one.

Since the handicraft sugar production stage began to obtain sugar cane pulp from sugar cane during the Warring States Period, sugar cane planting has become increasingly prosperous, and sugar cane sugar production technology has gradually improved. After nearly a thousand years of development, by the Tang and Song Dynasties, a considerable Large-scale workshop-style sugar industry.

In 647 AD, Emperor Taizong of the Tang Dynasty sent people to India to learn how to boil sugar. There is such a record in the "New Book of Tang" written by Ouyang Xiu and Song Qi: "...in the 21st year of Zhenguan, he sent envoys from Tongtianzi to offer Boluo trees, a tree similar to poplar. Taizong sent envoys to learn how to boil sugar, That is to say, the sugar cane in Yangzhou is as heavy as its dosage, and its color and taste are as far as the western regions." This shows that in the frequent cultural and technological exchanges between China and India, there is also an exchange of experience in sugar making technology.

Since the formation of handicraft sugar production in the Tang and Song Dynasties, sugar production technology has gradually developed. Some new technologies and new processes have appeared one after another. New varieties such as white sugar and rock sugar produced by local methods have also appeared one after another. At the same time, some theoretical works on sugar production were also produced.

In 674 AD, China invented the dripping method to produce native sugar. This method uses a set of funnel-shaped pottery, equipped with earthen jars and other small facilities. The sugarcane juice is boiled to a considerable concentration and then poured into the pottery (funnel-shaped pottery). Yellow mud slurry is poured in from above, and the yellow mud slurry is absorbed by it. Preparation of white sugar by decolorization. The emergence of white sugar marked a new height in sugar-making technology. This indigenous method of making sugar has been used in China for more than a thousand years.

During the Dali period of the Tang Dynasty (766-779), sugar cane was used to produce rock sugar in Suining, Sichuan. The production of rock sugar adds unique products to the sugar industry.

The sugar handicraft industry flourished in the Tang and Song Dynasties, and the variety and quality of the sugar produced reached a very high level. Sugar products are not only sold throughout the country, but also exported to Persia, Rome and other places, promoting international trade. The widespread sugar handicraft industry has expanded to many regions across the country, such as today's Guangdong, Guangxi, Fujian, Sichuan and other places. During the Song and Yuan Dynasties, a large number of immigrants from Fujian and Guangdong immigrated to Taiwan, and they also brought with them the technology of growing cane and making sugar. Because Taiwan's climate is suitable for growing sugar cane, the sugar industry quickly developed and became one of China's major sugar production bases.

In the middle of the 8th century, Chinese sugar-making technology was introduced to Japan. Around the 13th century, it was introduced to Java and became the origin of the island's sugar industry. From the 15th to 16th centuries, Chinese expatriates also spread sugar-making methods in the Philippines, Hawaii and other places.

When China's sugarcane sugar technology spreads abroad, India, another birthplace of sugarcane sugar in the world, also continues to spread sugarcane sugar technology to other countries. In the 7th century, the Arabs introduced Indian sugarcane planting technology to Spain and Italy. Since then, sugarcane has been cultivated along the Mediterranean coast, and sugarcane cultivation technology was subsequently introduced to some countries in North America. At the end of the 15th century, Columbus introduced sugar cane sugar making technology to the West Indies, and soon to Cuba and Puerto Rico. From the 1520s to the 1530s, sugarcane sugar production technology was spread to Mexico, Brazil, Peru, etc. Soon, the sugarcane sugar industry developed in North and South America.

In the long-term sugar-making practice, many sugar-making methods have been gradually summarized. Wang Zhuo of the Northern Song Dynasty wrote China's first sugar monograph - "Sugar Frost Spectrum" in 1130. The book is divided into 7 chapters and is rich in content, describing the history of China's sugar production development, sugar cane cultivation methods, sugar production equipment (including pressing and cooking equipment), technological processes, icing sugar properties, flavors, uses, and the sugar industry. Economy etc. Volume 6 ("Gan Xi") of "Tiangong Kaiwu" written by Song Yingxing of the Ming Dynasty, first published in 1637, describes various methods of growing sugar cane and making sugar, which is more systematic and detailed than the book "Shuangshuangpu". These methods were still used by Chinese people until the 20th century. The method described in the book of using an ox-pulled stone wheel (or wooden wheel) to squeeze the juice multiple times (pressing method) is similar to the principle of modern multiple pressing of sugar cane. In terms of cane juice clarification, the book summarizes the lime clarification process for the first time, and its principles are still used in the modern sugar industry. The systematic handicraft sugar production processes such as pressing juice, lime clarification, and concentrated sugar boiling summarized in "Ganxi" have become the technological basis of modern mechanized sugar production.

The stage of mechanized sugar production. From the end of the 18th century to the beginning of the 19th century, the success of beet sugar production greatly promoted the development of the sugar industry, which directly led to the mechanization of the sugar industry.

The rise of the beet sugar industry. For a long time, the main raw material used for sugar production has been sugar cane. Sugar cane can only grow in tropical and subtropical areas, and sugar cane cannot be grown in cold areas. At the end of the 18th century, a new sugar beet raw material was finally discovered, which brought a major breakthrough to the development of the sugar industry.

In 1747, German chemist A. Margraf discovered that beet roots contained sucrose, but he did not pay attention to it.

In 1786, Margraaf's student F.K. Ahalder successfully experimented with sugar beet cultivation in the suburbs of Berlin, achieved the extraction of sucrose from sugar beets, and began the selection and breeding of sugar beets. In 1799, Ahalde published a paper announcing that sugar beets could be used to make sugar. In 1802, Ahalder established the world's first beet sugar factory in Kunene, near Silesia in Eastern Europe. In the same year, a beet sugar factory was also built in Russia. In 1811, another beet sugar factory was built in France. Since then, various European countries have built factories one after another, and the beet sugar industry has quickly emerged. In 1810, there were 10 beet sugar factories in Russia. In 1824, Ukraine began to build beet sugar factories. In the next 15 to 20 years, the number has grown to 67, and Ukraine has become Russia's main sugar-producing area.

The rapid rise and development of the beet sugar industry in Europe has important political and economic reasons. In the early 19th century, Napoleon imposed a blockade on the British Isles, and Britain imposed an economic blockade on the European continent from the sea. As a result, European maritime transportation was blocked. Some urgently needed supplies and food, such as sugar cane, could not be transported to the European continent by sea. This situation was objectively Promoted the rapid development of the European beet sugar industry. Soon, beet sugar technology spread across the Atlantic to the Americas, then to Asia, and throughout the world.

The development of mechanized sugar industry. The origin and production of beet sugar were mainly in Europe, and the 19th century was an era of capitalist development in Europe. Advanced industry and developed science and technology brought practical implementation to the sugar industry. Mechanization offers many advantages. Most of the modern mechanized sugar making processes and equipment originated from the European sugar beet sugar industry. The period from the early 19th century to the 1860s was the main period of formation of the mechanized sugar industry, and many new sugar-making processes and equipment continued to emerge. During this period, the beet sugar industry has completed basic technologies such as exudation and juice extraction, sugar juice with ash and secondary carbonation for purification, multi-effect evaporation, vacuum boiling sugar crystallization, and centrifugal separation of honey into sugar.

In the early 19th century, bone char, a good adsorbent, had been used to decolorize beet juice and achieved good results. In 1821, M. de Donbal cut beet roots into thin slices and soaked them in hot water to extract the sugar. This changed the early practice of pressing beets to extract juice and became the forerunner of the exudation method. By 1830, Dongbale invented the infiltration method. However, because an ideal clarification method has not been found, the obtained sugar juice is not easy to clarify. In 1840, Kuhlmann invented the carbon dioxide saturation method and made a breakthrough in clarifying sugar juice. The invention of the multi-effect evaporator in 1843 enabled sugar juice to be evaporated and concentrated. At the same time, a high-efficiency centrifugal honey separation process is used to completely separate the sugar crystal grains and molasses in the massecuite. What is obtained is no longer sugar with honey, but clean sugar. In 1849, Rousseau invented the carbonation sugar making process. In 1849, sulfur dioxide was used to bleach sugar juice instead of the more expensive bone char, and the sugar juice purification technology was further improved. In 1859, Perrier and Posetz improved the carbonic acid method into the double carbonic acid method. The clarification effect was significantly improved, but the precipitated particles of the sugar juice were still difficult to remove. In 1864, Denek invented the filter to separate the precipitated particles of sugar juice. In the same year, Austrian J. Robert made an intermittent permeation tank set, which was widely used after being combined with the double carbonation purification process. In the 20th century, continuous percolators were developed, gradually replacing the Robert percolator. At this point, a relatively complete sugar-making process using the carbonic acid method has been basically formed, becoming the forerunner of modern sugar-making technology.

Since most of the beet sugar refining processes are also applicable to sugar cane sugar refining, they were quickly adopted by the sugar cane sugar refining industry. However, there are major differences in the clarification processes between sugar cane sugar refining and beet sugar refining. In terms of extracting juice, sugar cane sugar factories still basically use pressing to extract juice. At the end of the 18th century, a three-roller press was used in sugarcane sugar production.

In the early 19th century, vacuum crystallization (sugar boiling) pots were successfully manufactured. In the mid-term, steam engines were used to drive presses and centrifugal separators were used. Since then, as the sugar-making technology has gradually matured and equipment suitable for industrial production has emerged, the sugar industry has entered the stage of large-scale industrial production.

China’s mechanized sugar production From the end of the 19th century to the beginning of the 20th century was the period of brewing and exploration of China’s mechanized sugar production.

In the 1930s, a mechanized sugar making boom emerged in China, but a mechanized sugar making industrial system has not yet been formed. The sugar making industry is basically still in the handicraft stage. After 1949, it continued to develop into a complete modern sugar industry system.

In 1878, the British businessman Jardine Matheson established the China Refined Sugar Company in Hong Kong. The machinery was purchased from the United Kingdom to produce refined sugar using native sugar as raw material. It could process 4,000 tons of native sugar per day. In 1880, Jardine Matheson opened a branch factory in Jiaoshi, Shantou, Guangdong. In addition, British businessmen also founded the Taikoo Sugar Refining Company in Hong Kong. Following the British, businessmen from the United States, Japan and others also came to China to establish mechanical sugar factories, and sugar-making processes, technologies and equipment were all imported from foreign countries. Due to social unrest, poor management and other reasons, these sugar factories failed to survive for a long time.

In 1905, sugar beet cultivation began in Northeast China. In 1908, a beet sugar factory (Acheng Sugar Factory) with a daily processing capacity of 350 tons of sugar beets was built.

In 1915, another beet sugar factory (Hulan Sugar Factory) was built with a daily processing capacity of 350 tons of sugar beets.

In 1916, the Japanese established the "South Manchuria Sugar Co., Ltd." in Northeast China, and built a Fengtian Sugar Factory in the suburbs of Shenyang with a daily processing capacity of 500 tons of sugar beets. It was put into operation in 1917. In 1922, the Tieling Sugar Factory was built in Tieling. Both sugar factories ceased production in 1926.

In 1920, Beijing Puyi Company built the Puyi Sugar Factory in Jinan, Shandong Province. It was put into operation in 1921 and stopped in 1929.

Before the 1930s, no matter whether it was a beet sugar factory, a sugarcane sugar factory, or a refined sugar factory; whether it was a sugar factory established by foreign capital or national capital, none of them succeeded. , China's mechanized sugar industry failed to take shape and was still in the stage of handicraft sugar production. The ancient sugar-making method of pressing sugar cane with an ox-pulled stone wheel is still popular. Sugar-making in the form of local sugar houses, local sugar houses, and small workshops is common in urban and rural areas. The production and quality of sugar are not as good as those in advanced countries. A large amount of sugar needs to be imported. In 1929, sugar import volume reached its peak (740 million kilograms), worth 10 million taels of silver, ranking second among imported goods in the country.

Beginning in the 1930s, China restricted the arbitrary import of foreign sugar to protect the development of the domestic sugar industry. From 1929 to 1933, a serious economic crisis broke out in the capitalist world. Many companies and businessmen were eager to sell unsalable goods and overstocked equipment. China has become a major market for their capital exports. For example, the Honolulu Iron Works in the United States and the Skoda Factory in the Czech Republic came to Guangdong at this time to sell their backlog of sugar-making equipment. The warlords in Guangdong Province attempted to enrich their economic strength, consolidate and expand their political status by establishing the sugar industry, and strongly supported and established the mechanized sugar industry. Guangdong has a long history of sugar production and abundant sugar raw materials (sugar cane), which is objectively conducive to the development of the sugar industry. From August 1933 to January 1936, under the contract of two manufacturers, Honolulu Iron Works and Czech Skoda Factory, six mechanized sugar factories were built in Guangdong, including Shitou, Shunde, Dongguan, Xinzao, Huiyang, and Jieyang. . Its total designed production capacity is to crush 7,000 tons of sugar cane per day and produce 700 tons of white sugar per day. All machinery and equipment are imported from foreign countries, and the process technology and equipment scale are unprecedented. Guangdong then became an important base for the country's mechanized sugar industry.

The craze for setting up a mechanized sugar industry in Guangdong has also spread to other provinces that can use sugar cane to make sugar, and then they have established mechanized sugar factories. However, due to the turmoil and weak industrial foundation, these new mechanized sugar mills failed to develop and prosper, and many sugar mills were forced to close or cease operations.

Since the 20th century, the mechanized sugar industry in Taiwan Province has developed rapidly. The earliest mechanized sugar factory was established in 1901. By 1945, there were 42 mechanized sugar factories in the province. From 1934 to 1943, Taiwan's sugar industry developed rapidly, with a sharp increase in sugar production and a large amount of exports. During the sugar production period from 1938 to 1939, the output of machine-made sugar reached 1.37 million tons.

After 1949, the sugar industry in mainland China continued to develop. The sugarcane sugar industry is mainly distributed in Guangdong, Guangxi, Yunnan, Fujian, Hainan, Sichuan and other places.

The beet sugar industry is concentrated in Heilongjiang, Inner Mongolia, Jilin, Xinjiang and other places. The ratio of cane sugar to beet sugar production is about 4:1. By the 1980s, China had become one of the largest sugar-producing countries in the world.

The development of sugar and sugar production in my country

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1. Sugar yield per mu, area and sugar output have increased amid fluctuations

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After more than 50 years of construction since the founding of the People's Republic of China, especially since the reform and opening up, China's sugar industry has achieved tremendous development. The national sugar sown area expanded from 1.862 million acres in 1949 to 24.855 million acres in 2003. Among them, sugarcane increased from 1.623 million acres to 21.135 million acres, and sugar beet increased from 239,000 acres to 3.72 million acres (see Figure 2). It is worth noting that my country's sugar beet planting area has been shrinking in recent years. This is due to the fact that the comparative benefits of sugar beet have been declining year by year in recent years. In Xinjiang, it competes with cotton and tomatoes for land, and in the Northeast it competes with grains, that is, soybeans and corn. In 2004, agricultural product prices rose across the board, and many sugar farmers switched to other crops. It was difficult for beet sugar mills to obtain orders, leaving a lot of idle crushing capacity.

The sugarcane yield per mu increased from 1.6 tons in 1949 to 4.27 tons in 2003, and the sugar beet yield per mu increased from 0.8 tons to 1.67 tons. Generally speaking, the sugar yield per mu has shown a relatively stable upward trend in the past 20 years (see Figure 3). The region with the highest sugarcane yield per mu is Guangxi, reaching 4.6 tons per mu; the region with the highest sugar beet yield per mu is Xinjiang. Due to the rapid promotion of high-sugar beet varieties, the yield per mu has reached 3.12 tons. With the increase in the promotion of high-sugar varieties, the yield per mu of sugar cane and sugar beet is expected to further increase.

What rises and falls simultaneously with the sugar area is the output of sugar and table sugar. National sugar production increased from 261,000 tons in the 1949/1950 crushing season to 10.637 million tons in the 2002/2003 crushing season (of which the cane sugar production increased from 240,000 tons to 9.406 million tons, and the beet sugar production increased from 20,000 tons to 1.241 million tons). million tons). As shown in Figure 4, my country's cane sugar production has been rising, reaching a record high of 9.44 million tons in the 03/04 crushing season; while beet sugar production has shown a downward trend in recent years, currently only 590,000 tons, accounting for only 5.9% of the total production. This is equivalent to the historical high of 36 in 1991.

2. Cane sugar production is concentrated in advantageous areas

Since the 1990s, the regional layout of sugarcane production in my country has undergone drastic changes. Due to the upgrading of the industrial structure and the adjustment of the agricultural structure in the southeastern coastal areas, the sugarcane production bureau gradually moved to the western region. The planting area of ??sugarcane origins such as Guangdong, Hainan, and Fujian has dropped significantly in the past decade. The sucrose output in Guangdong and Fujian dropped by 46% and 77% respectively from 10 years ago. The national sugarcane industry production is further concentrated in advantageous areas. At present, Guangxi, the largest cane sugar base, has a planting area of ??more than 10 million acres, accounting for more than 45% of the country's total area. The five major sugar producing areas of Guangxi, Yunnan, Guangdong, Hainan and Xinjiang produce 9.6 million tons of sugar, accounting for 10% of the country's total sugar production. 96, of which Guangxi and Yunnan account for 58 and 19 of the country's output.

3. Sugar manufacturing enterprises are developing rapidly

my country's sugar manufacturing enterprises have also achieved considerable development. The number of machine-made sugar factories nationwide increased from 3 in 1949 to 539 in 2000. In 2000, my country's sugar industry underwent unprecedented structural adjustments. The state spent more than 12 billion yuan to close and bankrupt 150 sugar-making companies. After structural adjustment and elimination of backward production capacity, the number of sugar factories nationwide has been reduced from 539 to 359, with a retained sugar production capacity of 7.8 million tons, including 340 sugarcane and 19 beet sugar factories, with a sugar production capacity of 6.95 million tons respectively. and 850,000 tons, mainly distributed in Guangxi, Yunnan, Guangdong, Hainan, Xinjiang, Inner Mongolia and Heilongjiang provinces. In the 2002/2003 crushing season, there were 213 sugar production enterprises (groups) nationwide and 315 sugar factories in operation, including: 39 beet sugar production enterprises (groups) and 40 sugar factories; cane sugar production enterprises (groups) ) 165, 266 sugar factories; 9 sugar refining companies. At present, there are 20 sugar industry groups with a sugar production of more than 100,000 tons, with a total sugar production of 6.7 million tons, accounting for 67% of the national sugar production.

At present, the sugar industry has more than 200,000 industrial employees, and the agricultural population related to sugar industry production is nearly 40 million; it has built a teaching, scientific research, design, equipment manufacturing, The civil engineering and installation system enables independent sugar industry research and development and construction. The comprehensive utilization of sugar factories has also achieved great development. Products using sugar by-products bagasse, waste (vegetable) silk, and waste honey as raw materials include: paper, pulp board, fiber board, edible, medicinal, feed yeast, sugar beet granular meal, citric acid , MSG, molasses alcohol, etc. According to incomplete statistics, there are more than 3,000 varieties of food products using sugar as raw materials or auxiliary materials in my country.

Chemical classification of sugars

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Sugars are polyhydroxyaldehydes or ketones, which can be divided into aldoses (aldose) and ketose.

Sugar can also be divided into triose, terose, pentose and hexose according to the number of carbon atoms. The simplest sugar is triose (glyceraldehyde and dihydroxyacetone). Since most sugar compounds can be represented by the general formula Cn (H2O)n, people have always believed that sugars are compounds of carbon and water. called carbohydrates. Now this name is not appropriate, but it has been used for a long time, and many people still call it carbohydrates.

Sugar can also be divided into: (1) Monosaccharide (monosaccharide): sugar that cannot be hydrolyzed and is called a smaller molecule. (2) Oligosaccharide (disaccharide): formed by dehydration and condensation of 2-6 monosaccharide molecules. Disaccharide is the most common and significant. (3) Polysaccharide (polysaccharide): Homogeneous polysaccharide: starch, glycogen, cellulose, hemicellulose, chitin (chitin) Heterogeneous polysaccharide: glycosaminoglycans (hyaluronic acid, chondroitin sulfate, Dermatan sulfate, etc.) (4) Binding sugars (complex sugars, glycoconjugates, glycoconjugate): glycolipids, glycoproteins (proteoglycans), sugar-nucleotides, etc. (5) Sugar derivatives: sugar alcohols, Sugar acids, sugar amines, glycosides

Biological functions of sugars

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(1) Provide energy. Starch from plants and glycogen from animals are both storage forms of energy. (2) The carbon skeleton of material metabolism provides the carbon skeleton for the synthesis of proteins, nucleic acids, and lipids. (3) Cell skeleton. Cellulose, hemicellulose, and lignin are the main components of plant cell walls, and peptidoglycan is the main component of prokaryotic cell walls. (4) Cell-to-cell recognition and recognition between biomolecules. Oligosaccharide chains of cell membrane surface glycoproteins are involved in cell-to-cell recognition. The surface of the cell membrane of some cells contains sugar molecules or oligosaccharide chains, which constitute the cell's antenna and participate in cell communication. The ABO blood group determinants on the surface of red blood cells contain fucose.

How sugar is absorbed by the human body

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Sugar includes sucrose (brown sugar, white sugar, granulated sugar, brown sugar), glucose, fructose, semi-sugar Lactose, lactose, maltose, starch, dextrin and glycogen marshmallow, etc. Among these sugars, except glucose, fructose and galactose, which can be directly absorbed by the human body, the rest of the sugars must be converted into glucose in the body before they can be absorbed and used.

The function of sugar on the human body

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The main function of sugar is to provide heat energy. Each gram of glucose is oxidized in the human body to produce 4 kcal of energy, and about 70% of the energy required by the human body is provided by sugar. In addition, sugar is an important substance that forms tissues and protects liver function.

Eating sugar at 2pm can reduce car accidents

Many researchers have confirmed that as long as they are taken in in moderation and have the best time to eat sugar, it is beneficial to the human body.

For example, when bathing, you need to sweat a lot and consume physical energy, so you need to replenish water and calories. Eating sugar can prevent collapse; when exercising, you need to consume heat energy, and sugar can provide heat energy faster than other foods; when you are tired and hungry, sugar can be quickly absorbed Raise blood sugar; when you feel dizzy and nauseated, eating some sugar can raise blood sugar and stabilize your mood, which is helpful for returning to normal; eating some sugary food after a meal can make people energetic and energetic when studying and working. According to reports, American scientists conducted experiments on more than a thousand primary and middle school students and showed that after eating some chocolate after meals, only 2% of them dozed off in 1-2 classes in the afternoon, while the number of those in the control group (who did not eat chocolate) was as high as 11%. In addition, trials of hundreds of drivers found that when they were required to eat chocolate, desserts or sweet drinks at 2pm every day, they had far fewer car accidents.

The harm of sugar to the human body

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Sucrose is the carbohydrate with the highest caloric value. Excessive intake can cause obesity and arteriosclerosis , high blood pressure, diabetes and dental caries and other diseases.

Eating too much sugar affects the growth of children

Eating too much sugar can affect the consumption of fat in the body, causing fat accumulation; eating too much sugar can also affect calcium metabolism. Some scholars believe that if the amount of sugar consumed reaches 16-18% of the total food intake, it can cause calcium metabolism disorders in the body and hinder calcification in the body. According to a survey in Japan, the fracture rate in children has increased. They believe that too much sugar is an important cause of fractures.

Eating too much sugar will make people feel full and have poor appetite, which will affect food intake and lead to a lack of various nutrients. Children's long-term high-sugar diet directly affects the growth and development of children's bones, leading to rickets. If children eat more sugar and do not pay attention to oral hygiene, it will provide good conditions for the growth and reproduction of oral bacteria, which can easily cause dental caries and oral ulcers.

In order to avoid dental caries, myopia, rickets, digestive tract and other diseases, the World Health Organization calls on parents not to let their children eat too many sweets.

Sugar is one of the important substances for human survival

Sugar is one of the three main nutrients of the human body and the main source of heat energy for the human body. The heat energy supplied by sugar to the human body accounts for about 60 to 70% of the total heat energy required by the human body. Except for cellulose, all sugar substances are sources of heat energy.

Sugar is the most abundant organic compound in nature. Carbohydrates mainly exist in grains, cereals, potatoes, beans, rice and flour products, and vegetables and fruits in the form of various starches, sugars, and cellulose. In plants, it accounts for about 80% of its dry matter. In animal foods, sugar is very small, accounting for about 2% of its dry matter.

Eating too much sweets can lead to various diseases

Some experts believe that sugar is more harmful to the human body than cigarettes and alcoholic beverages. The World Health Organization investigated the causes of death in 23 countries and concluded that sugar addiction is more harmful than smoking. Long-term consumption of foods high in sugar will shorten people's life by 20 years. Therefore, in 1995, the World Health Organization proposed a new slogan of "Global Quit Sugar". A survey by the World Health Organization found that excessive sugar intake can lead to heart disease, high blood pressure, arteriosclerosis, cerebral hemorrhage, diabetes, etc.

Long-term high-sugar diet will cause imbalance in the human internal environment, thereby causing various harms to human health. Since sugar is an acidic substance, eating too much sugar will change the pH of human blood, making the body acidic, weakening the body's white blood cells' ability to resist external viruses, and making people susceptible to various diseases.

People who have a long-term addiction to sweets are prone to a variety of eye diseases. Relevant experts also suggested that senile cataracts are also related to too much sweets. They investigated 50 cases of cataract patients and found that 34% of them had a sweet tooth, which they believed was related to glucose metabolism disorders.

There is no basis for eating sugar to cause obesity

Many food, nutrition and medical experts in my country believe that simple obesity is caused by the loss of balance between total calorie intake and consumption. You cannot attribute obesity to sugar. The results of a U.S. Food and Drug Administration task force's study of sugar found that sugar causes obesity is unfounded.

The reason is: Each tablespoon of sugar contains 16 calories, while each tablespoon of butter or other fatty foods contains 100 calories, so sugar does not make people fat.

Research by several Swedish medical scientists has further confirmed that eating sugar will not cause the formation of fat layers in the human body. This research result is called a "mini revolution." According to the observations of medical scientists, fat people always have more fat than sugar in their food, so people who want to lose weight should first reduce their consumption of fatty foods. Sweden's Astru, a leading dietary nutritionist in Europe, believes that if you don't overeat fatty foods, you can safely increase your sugar consumption without worrying about obesity.

Consumption in moderation will not affect health

In recent years, due to the increasing number of articles reporting on the harm of sugar to human health, some one-sided public opinions have made people worried about eating sugar. , feeling "eating sugar is scary". A U.S. Food and Drug Administration task force's study of sugar concluded that there is no basis for sugar to cause other diseases besides tooth decay. As part of a reasonable diet, eating sugar is like eating other things. As long as it is consumed in moderation, it will not harm your health.