Sugar - Tou (English spelling)

A general term for compounds whose components are monosaccharides, also known as carbohydrates or sugars. In the narrow sense, it is a general term for those that are water-soluble and sweet. In the narrow sense, sugar includes monosaccharides and the majority of oligosaccharides, with the most representative being sucrose (saccharose) and glucose. Sweeteners whose main component is saccharose are what we call sugar.

In addition, it can refer to the specific sugar in question (glucose or saccharose), such as in blood sugar or refined sugar, or to monosaccharides or conceptual monosaccharides, such as in glycosides or glycoproteins, or to any substance that has a sweet taste regardless of its chemical identity as a sugar.

[Takashi Muramatsu]

"Chemical Seminar 14: Carbohydrates" by Hisatoshi Asaoka (1986, Maruzen)" ▽ "Basic Chemistry Experiments for Science and Technology Universities" edited by the Chemistry Laboratory of the University of Tokyo (1988, Kodansha)" ▽ "Organic Chemistry for Life Sciences" by Gardner W. Stacy et al., translated by Ryozo Goto and Akira Sera (1990, Tokyo Kagaku Dojin)" ▽ "Plant Cell Walls and Polysaccharides" by Naoki Sakurai et al. (1991, Baifukan) " ▽ "Sugars: Exploring Their Diversity" edited by Tomoya Ogawa and Shoichi Kusumoto (1992, Kagaku Dojin)" ▽ "What are Sugars for Life? Exploring the Mystery of Glycosylation, the Key to Life" by Masatake Onishi (1992, Kodansha)" ▽ "Modern Life and Materials" by Takeshi Nishiguchi (1996, Kagaku Dojin)" ▽ "Food Ingredients Series" edited by Ryu Shinya et al. "The Science of Carbohydrates" (1996, Asakura Publishing)" ▽ "Bioseparation Engineering" by Nakanishi Kazuhiro et al. (1997, Kodansha) " ▽ "Science and Engineering of Carbohydrates" by Hatanaka Kenichi et al. (1997, Kodansha) " ▽ "Food Chemistry Experiments for People Learning Nutrition and Food Science" edited by Kataoka Eiko et al. (1998, Chijin Shokan)" ▽ "Health Science Series 8: Sugar and Health" edited by Hidaka Hidemasa and Sakano Yoshiyuki, supervised by the East Japan Branch of the Japanese Society for Applied Glycoscience (1998, Kansai Academic Society Center)" ▽ "Functional Creation and Control Technology of Food Ingredients - Approaches to New Food Ingredients" edited by the New Food Creation Technology Research Association (1999, Koseisha Koseisha)" ▽ "Exploring Effective Utilization Technology for Unused Resources such as By-Products in the Food Industry" edited by the Food Industry Environmental Conservation Technology Research Association (1999, Koseisha Koseisha)" ▽ "Kiso Makoto (ed.), "Physiologically Active Glycan Research Methods" (1999, Academic Press Center)" ▽ "21st Dietitian National Examination Committee (ed.), "Now You Can Be a Dietitian 5: Food Science, Food Processing, and Cooking" (2001, Kodansha)" ▽ "Aimoto Saburo and Akaji Kenichi, "Chemistry of Biomolecules" (2002, Kagaku Dojin)" ▽ "Hayashi Junzo (ed.), Kimoto Koichi et al., "Basic Nutrition" (2003, Kenpakusha) " ▽ "Ohta Hiromichi and Yanagawa Hiroshi (eds.), "Invitation to Life Sciences: The Frontline of Life Function Science and Engineering" (2003, Sankyo Publishing)"

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

単糖を構成成分とする化合物の総称で、糖質とか糖類ともよばれる。狭義には、このなかの水溶性で甘味のあるものの総称である。狭義の糖には単糖と大多数の少糖が含まれるが、代表的なものはショ糖（サッカロース）とグルコースである。サッカロースを主成分とした甘味料が、いわゆる砂糖である。

　このほか、血糖や精糖などのように問題とする特定の糖（グルコースやサッカロース）をさす場合もあり、配糖体や糖タンパク質などのように単糖および概念上の単糖をさしたり、また、化学的な本来の糖とは無関係に甘味のある物質をいう場合もある。

［村松　喬］

『浅岡久俊著『化学セミナー14　糖質』（1986・丸善）』▽『東京大学化学実験室編『理工系大学　基礎化学実験』（1988・講談社）』▽『Gardner W. Stacyほか著、後藤良造・世良明訳『生命科学のための有機化学』（1990・東京化学同人）』▽『桜井直樹ほか著『植物細胞壁と多糖類』（1991・培風館）』▽『小川智也・楠本正一編『糖　その多様性を探る』（1992・化学同人）』▽『大西正健著『生命にとって糖とは何か――生命のカギ・糖鎖の謎を探る』（1992・講談社）』▽『西口毅著『現代の生活と物質』（1996・化学同人）』▽『新家龍ほか編『食品成分シリーズ　糖質の科学』（1996・朝倉書店）』▽『中西一弘ほか著『生物分離工学』（1997・講談社）』▽『畑中研一ほか著『糖質の科学と工学』（1997・講談社）』▽『片岡栄子ほか編著『栄養学・食品学を学ぶヒトのための食品化学実験』（1998・地人書館）』▽『日本応用糖質科学会東日本支部監修、日高秀昌・坂野好幸編『健康の科学シリーズ8　糖と健康』（1998・学会センター関西）』▽『ニューフード・クリエーション技術研究組合編『食品素材の機能性創造・制御技術――新しい食品素材へのアプローチ』（1999・恒星社厚生閣）』▽『食品産業環境保全技術研究組合編『食品産業における副産物等の未利用資源の有効利用技術を探る』（1999・恒星社厚生閣）』▽『木曽真編著『生理活性糖鎖研究法』（1999・学会出版センター）』▽『管理栄養士国家試験21委員会編『これであなたも管理栄養士5　食品学・食品加工学・調理学』（2001・講談社）』▽『相本三郎・赤路健一著『生体分子の化学』（2002・化学同人）』▽『林淳三編著、木元幸一ほか著『基礎栄養学』（2003・建帛社）』▽『太田博道・柳川弘志編著『生命科学への招待――生命機能の科学と工学の最前線』（2003・三共出版）』

出典　小学館　日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について　情報 | 凡例