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beet sugar

sugar beet (GB)
sucre de betterave (F)
azúcar de remolacha (ES)
zucchero di bietola (I)
açúcar m de beterraba (PO)
The one obtained from the sugar beet sugar (Table sugar, granulated sugar) with about half of world production. The main distribution area of this fruit is Europe, but it is also cultivated in the USA, Canada and Asia. The second half of the production comes from the sugar cane, the cane sugar is chemically identical to the beet sugar. The German chemist Andreas Sigismund Marggraf (1709-1782) first proved the sugar content of the beetroot in 1747. Today's species contain around 18 to 20% sugar. The foundations of industrial sugar production were created by the German natural scientist Franz Carl Achard (1753-1821); the first beet sugar was produced in its native Silesia. In these two crops is the sugar species sucrose directly contained and is extracted by dissolution, boiling or pressing in aqueous solution and precipitated on further boiling as crystals. This double sugar consists of the simple sugars fructose (Fructose) and glucose (Glucose). Beet sugar (cane sugar) is in dry form, inter alia, in the winemaking for the enrich used for the purpose of alcohol elevation.

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