Pronunciation: [sˈʌkɹe͡ɪt] (IPA) 
The word "Sucrate" is spelled using the IPA phonetic transcription as /sjuːˈkreɪt/. The first syllable is pronounced like "shoe" (without the "h") and the second syllable is pronounced like "crate". "Sucrate" is a chemical term used to refer to a salt or an ester of sucrose. This word is commonly used in the field of biochemistry and can be pronounced differently depending on accents and languages.
Sucrate is a chemical compound that belongs to the class of carbohydrates known as disaccharides. It is derived from the combination of a molecule of glucose and a molecule of fructose through a condensation reaction, resulting in the formation of a covalent glycosidic bond between the two monosaccharides. Sucrate is commonly found in natural sources such as fruits, especially table sugar extracted from sugarcane or sugar beets.
In terms of appearance, sucrate typically exists as a white, crystalline solid with a sweet taste. It is highly soluble in water, allowing for easy dissolution and its utilization in various food and beverage applications. This disaccharide is widely utilized as a natural sweetener and flavor enhancer due to its sweet taste, making it a popular ingredient in baked goods, confectioneries, beverages, and other processed food products.
Apart from its uses in the food industry, sucrate holds medicinal applications as well. It can be utilized as an agent for the delivery of drugs due to its stability and compatibility with many pharmaceutical compounds. Additionally, sucrate has been shown to possess prebiotic properties that can contribute to the promotion of beneficial gut bacteria, thereby supporting digestive health.
Overall, sucrate is a widely used disaccharide compound with sweetness and functional properties that find applications in both the food and pharmaceutical industries.
A compound of sucrose.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
