Liquid sugar/other physicochemical component detection

White sugar and liquid fructose are both sweet, and although both have a sweet taste, they are composed of different materials. Sugar is extracted from sugarcane or beets, while liquid fructose is extracted from corn, which is also known as corn syrup. The structure of liquid fructose is simpler than that of white sugar, and our body's digestion and absorption are fast. The conversion of body fat is also better than that of sugar. Unlike the natural fructose and dietary fiber found in fruits, which are absorbed more slowly in our body, liquid fructose does not. Nowadays, processed food has added liquid fructose. If you consume too much food containing liquid fructose, it will be quickly absorbed by the body, leading to diseases such as hyperglycemia and obesity, which will bring a great burden to the body. White sugar: White granulated sugar is a type of sugar. Its particles are crystalline, uniform, white in color, pure in sweetness, and slightly lower in sweetness than brown sugar. Commonly used in cooking. Eating white sugar appropriately has the effects of tonifying the middle and benefiting qi, nourishing the stomach and lungs, nourishing yin and stopping sweating. Sugar is a seasoning made from plants such as sugarcane or beets, and its main component is sucrose. Guangxi, Yunnan, Guangdong, Hainan, Fujian, Taiwan and other provinces, as well as Xinjiang and Northeast China, are the main sugar producing regions in China

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