BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Sugar is harvested from sugar beets, root vegetables that grow in cooler climates, and sugar cane plants, tropical grasses that grow up to 20 feet tall. Sugar beet and sugar cane go-to sources for sugar because they have the highest percentage of sucrose of all plants.

Detailed explanation-2: -Sucrose (table sugar) is extracted from sugarcane in specialized mill factories. It is consumed directly in confectionery, used to sweeten beverages, as a preservative in jams and conserves, as a decorative finish for cakes and pâtisserie, as a raw material in the food industry, or fermented to produce ethanol.

Detailed explanation-3: -During harvesting and processing of sugar, for each ton of sugar cane cut it is possible to obtain approximately 120 kg of sugar, 38 kg molasses, 36 kg of filter mud and 250 kg of bagasse, 60 kg of straw and 100 kg of tops.

Detailed explanation-4: -Sugar is obtained from sugarcane. The stem of this plant is used to make sugar and juice.

Detailed explanation-5: -Sucrose, glucose, and fructose are found naturally in all plants, and are the basis for all food energy. The sugars that plants produce are stored in the root, leaf, seed, or fruit of the plant.