Introduction: Biology Today Chapter 1

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• Much of the text material in the lecture notes is
  from our textbook, Essential Biology with
  Physiology by Neil A. Campbell, Jane B. Reece,
  and Eric J. Simon (2004 and 2008). I dont claim
  authorship. Other sources were sometimes used,
  and are noted.

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Commonly-Consumed Sugars
Sources Sugar Components Sugar Components Comments
Sources Fructose (percent) Glucose (percent) Comments
Sucrose 50 50 Used in many calorically-sweetened beverage and food products outside of the U.S. and Canada.
High fructose corn syrup (HFCS-55) 55 42 Derived from corn syrup. Used in soft drinks and some juices as a caloric sweetener.
High fructose corn syrup (HFCS-42) 42 53 Derived from corn syrup. Used in baked goods, jams, and yogurt, including as a caloric sweetener, browning agent, and shelf-life extender.
Fruit 100 0 The caloric density is generally much less than other sugar sources listed in this table.
Honey 50 50 Nectar contains sucrose, which the honeybee hydrolyzes into the monosaccharides, glucose and fructose.
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