n. any carbohydrate that dissolves in water, is usually crystalline, and has a sweet taste. Sugars are classified chemically as monosaccharides or disaccharides. Table sugar is virtually 100% pure sucrose and contains no other nutrient; brown sugar is less highly refined sucrose. Sugar is used as both a sweetening and preserving agent. See also fructose, glucose, lactose.
Subjects: Medicine and health