Source : Webster's Revised Unabridged Dictionary (1913)

Sucrose \Su"crose`\, n. [F. sucre sugar. See {Sugar}.] (Chem.)
   A common variety of sugar found in the juices of many plants,
   as the sugar cane, sorghum, sugar maple, beet root, etc. It
   is extracted as a sweet, white crystalline substance which is
   valuable as a food product, and, being antiputrescent, is
   largely used in the preservation of fruit. Called also
   {saccharose}, {cane sugar}, etc. By extension, any one of the
   class of isomeric substances (as lactose, maltose, etc.) of
   which sucrose proper is the type.

   Note: Sucrose proper is a dextrorotatory carbohydrate,
         {C12H22O11}. It does not reduce Fehling's solution, and
         though not directly fermentable, yet on standing with
         yeast it is changed by the diastase present to invert
         sugar (dextrose and levulose), which then breaks down
         to alcohol and carbon dioxide. It is also decomposed to
         invert sugar by heating with acids, whence it is also
         called a {disaccharate}