Abstract
Thermal transfer of various kind of sugar on the market was studied by DTA apparatus.
As the results, DTA curves show the changes of particular temperature; the refined sugar is higher than not refined one, and the sucrose is higher than the glucose, which means the curves show a different temperature according to the component of sugar.
The main peaks of DTA curves on the certain mono and di-saccharides show a definite temperature corresponding to their melting point.
Decomposed substances of crystallized sugar were analysed by TLC method. Several spots were obserbed by heating the sugar up to 200°C. Among those, three spots were recognized as sucrose, glucose, and fructose.
