A scanning electron micrograph of a crystal of white cane sugar, sucrose. Sucrose is a disaccharide comprised of one molecular each of glucose and fructose. It has a monoclinic crystal structure, with two parallel axes and one oblique. The shape of a crystal depends on the conditions as it formed, but the oblique angle is constant. Sugar is produced by photosynthesis in green plants. Commercially, it is extracted from two sources - principally sugar cane (Saccharum spp) in warm climates, but also sugar beet (Beta vulgaris) in cooler regions. The sugar is extracted with hot water and refined by use of phosphoric acid and lime. The resulting product is chemically very pure. It is easily soluble in water and if heated, does not melt, but decomposes to caramel. It is a global foodstuff, and excessive consumption may lead to dental caries, type 2 diabetes, obesity and gout. Mag x 120 at 10x8