sucrose

As a noun sucrose

is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

As an adjective undefined is

lacking a definition or value.

As nouns the difference between sucrose and levulose

is that sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar while levulose is levulose.

In carbohydrate|lang=en terms the difference between sucrose and maltose

is that sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar while maltose is (carbohydrate) a disaccharide, c₁₂h₂₂o₁₁ formed from the digestion of starch by amylase; is converted to glucose by maltase.

As nouns the difference between sucrose and maltose

is that sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar while maltose is (carbohydrate) a disaccharide, c₁₂h₂₂o₁₁ formed from the digestion of starch by amylase; is converted to glucose by maltase.

As nouns the difference between trehalose and sucrose

is that trehalose is a disaccharide formed from two glucose units while sucrose is a disaccharide with formula C₁₂H₂₂O₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

As nouns the difference between dextran and sucrose

is that dextran is a biopolymer of glucose produced by enzymes of certain bacteria; used as a substitute for blood plasma, and as a stationary phase in chromatography while sucrose is a disaccharide with formula C₁₂H₂₂O₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

As nouns the difference between lactase and sucrose

is that lactase is a β-galactosidase enzyme that is involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers while sucrose is a disaccharide with formula C₁₂H₂₂O₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

As nouns the difference between sucrose and isoglucose

is that sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar while isoglucose is high fructose corn syrup.

As nouns the difference between sucrose and starch

is that sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar while starch is (uncountable) a widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers it is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc.

As a verb starch is

to apply or treat with laundry starch, to create a hard, smooth surface.

As an adjective starch is

stiff; precise; rigid.

As nouns the difference between sucrose and isomaltase

is that sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar while isomaltase is (enzyme) an enzyme that catalyzes the hydrolysis of isomaltose and related dextrins.

In carbohydrate|lang=en terms the difference between sucrose and sucrose

is that sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar while sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

As nouns the difference between sucrose and sucrose

is that sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar while sucrose is (carbohydrate) a disaccharide with formula c₁₂h₂₂o₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.