Traditional granular sugar we buy at the store is called sucrose and has the chemical formula (C12H22O11). The sugar is white and odorless. It has a melting point of 186°C and is flammable. It is also reactive with acids to produce heat. Sucrose can undergo combustion reactions to produce carbon dioxide and water.
During combustion, sucrose reacts with oxygen in the air to produce carbon dioxide (CO2) and water (H2O). The balanced equation for this reaction is:
C12H22O11 + 12O2 → 12CO2 + 11H2O
Sucrose combustion releases energy in the form of heat and light, making it flammable. However, the temperature required for sucrose combustion to occur is quite high, typically above 200°C. This means that regular household cooking temperatures are not sufficient to cause sucrose to combust.
When sucrose reacts with acids, it undergoes a hydrolysis reaction. This reaction breaks down the chemical bonds in sucrose, resulting in the formation of glucose and fructose. In the presence of heat, this hydrolysis reaction can also produce caramelization, which is responsible for the browning and flavor development in cooked sugar.
Overall, sucrose is a stable compound and does not present a significant fire hazard under normal conditions. However, it is important to handle and store it properly to avoid accidental ignition or exposure to concentrated acids, which can lead to reactions that produce heat.