Sukkar

Sukkar is the Arabic term for sugar, written سُكَّر. The word is used in several languages to refer to table sugar and relates to cognate terms such as Persian shakar and Turkish şeker. The etymology traces back to Sanskrit sharkara, passing through Persian and Arabic.

In chemistry, suk kar most commonly denotes sucrose, a disaccharide with the formula C12H22O11. It is derived primarily from sugar cane (Saccharum officinarum) or sugar beet (Beta vulgaris) through a refining process that concentrates and purifies the sweetness.

Production and forms: cane or beet juice is extracted, clarified, filtered, and crystallized; the resulting product is white granulated sugar. Variants include brown sugar, which retains molasses; powdered sugar, and caster sugar, which have different particle sizes for culinary uses.

Uses and context: sugar serves as a sweetener in foods and beverages, helps with texture and preservation, and is a key ingredient in baking and confectionery. It has a long economic and cultural history, with major production and trade centered in many countries today. Health considerations note that high intake is linked to obesity and dental caries.