Cane sugar (sucrose) is derived from the juice of the sugar cane and from beets. One-third of the world’s supply of sugar is derived from the sugar cane and two-thirds from beets. From two to ten per cent. of sucrose may be obtained from the maple tree. It is also found in the sugar pea.
All sugars are carbohydrates—carbon, hydrogen, and oxygen—the oxygen and hydrogen being in the proportions which form water (two atoms of hydrogen and one of oxygen).
Brown sugar is granulated sugar in an early stage of refinement.
Maple sugar is obtained by boiling down the sap of the maple tree. It is often adulterated with other sugars or with glucose from corn, because they are cheaper. This adulteration does not make it unwholesome, but causes it to lose its distinct maple taste.
The nutritive value of sugar is said to be about ninety-five per cent.
Glucose was formerly derived almost entirely from grapes. Later the process was discovered by which the starch in corn was converted into glucose. It is produced so much more cheaply from corn that this is now the chief source of supply.
Glucose is also found in most of the fruits, in combination with other sugars. It needs little change to be absorbed by the system and quickly overloads the digestive apparatus if much of it is eaten.
It is pure, wholesome, and cheap, and for this reason it is often combined with other sugars. It is not so sweet as cane sugar, though just as nutritious. Many of the syrups on the market are made from it.
Candy is often made from glucose instead of from molasses or cane sugar.
Much candy, unless one is actively exercising, tends to produce indigestion.