Exploring the sustainability of the Indian sugar industry

Generations of political support for sugar cultivation have helped India become the second-largest producer of sugar worldwide. Now, the country's commitment to renewable energy could create additional benefits, like conserving ...

Science sweetens native honey health claims

Science has validated Indigenous wisdom by identifying a rare, healthy sugar in native stingless bee honey that is not found in any other food.

Discovery of new glider species highlights conservation risk

Research by Charles Darwin University has changed what was known about the charismatic nectar-loving sugar glider, finding that they are at more risk than ever, particularly after the recent bushfires devastating south-eastern ...

How a protein's small change leads to big trouble for cells

In molecular biology, chaperones are a class of proteins that help regulate how other proteins fold. Folding is an important step in the manufacturing process for proteins. When they don't fold the way they're supposed to, ...

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Sugar

Sugar (see below for etymology) is a class of edible crystalline substances, mainly sucrose, lactose, and fructose. Human taste buds interpret its flavor as sweet. Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple (in maple syrup), and in many other sources. It forms the main ingredient in candy. Excessive consumption of sugar has been associated with increased incidences of type 2 diabetes, obesity and tooth decay.

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