{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.sucrose","code":"thing-q4027534","url":"https://ver.cy/models/thing/q4027534/","name":"sucrose","alternateNames":[],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"Sucrose is a non-reducing disaccharide of molecular formula C12H22O11 in which glucose and fructose are joined through their anomeric carbons by an α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside linkage.","purpose":"Enable an agent to recognise sucrose, assess the identity and condition of a specific lot, and determine its suitability for a proposed use or transformation.","scope":{"in":["Sucrose molecular identity and differentiation from other sugars and sweeteners","Lot composition, assay, impurities, moisture and grade","Crystalline, amorphous and dissolved states under recorded conditions","Solubility, optical behaviour and thermal behaviour with measurement conditions","Hydrolysis, moisture uptake and other changes affecting suitability","Handling hazards and jurisdiction-specific identity and use requirements"],"out":["Sugar-containing foods, beverages and formulated medicines as complete products","Sugarcane, sugar beet and other source organisms","Industrial extraction and refining facilities as production systems","Human diets, metabolic disorders and individual medical decisions","Glucose, fructose and invert sugar as independently characterised substances","Commercial packaging, pricing and distribution operations"],"boundaries":[]},"distinguishingFeatures":["Identity evidence must establish the glucose-fructose disaccharide with the sucrose glycosidic linkage; the molecular formula C12H22O11 alone cannot distinguish it from other disaccharides.","Under suitable test conditions, sucrose behaves as a non-reducing sugar; reducing-sugar results require interpretation for hydrolysis products or other impurities.","Hydrolysis produces glucose and fructose, distinguishing intact sucrose from an already inverted sugar mixture.","Chromatographic identity and condition-controlled optical rotation can distinguish sucrose from glucose, fructose and mixed sweetener samples.","A trade description such as table sugar or brown sugar does not establish chemical purity; water, molasses and additives must be accounted for."],"structure":{"bundles":[{"id":"sucrose-identity-and-boundaries","name":"Sucrose identity and boundaries","description":"Establishes what makes a material sucrose and where sucrose characterisation ends.","layers":[{"id":"molecular-recognition","name":"Molecular recognition","description":"Connects sucrose structure to identifiers and discriminating analytical evidence.","findings":[{"id":"identity-evidence","name":"Evidence for intact sucrose","description":"Record evidence for the sucrose linkage and stereochemistry, with authoritative identifiers and analytical methods.","questions":[{"text":"Which checked reference records establish the structure, CAS number, PubChem CID and EC number for sucrose?","id":"identity-evidence-q01","kind":"provenance"},{"text":"Which identity tests distinguish this sample from other disaccharides and glucose-fructose mixtures?","id":"identity-evidence-q02","kind":"measurement"}]}]},{"id":"substance-and-mixture-boundary","name":"Substance and mixture boundary","description":"Separates sucrose itself from solutions, refined sugar products and formulations containing it.","findings":[{"id":"commercial-material-interpretation","name":"Interpretation of commercial sugar","description":"Record whether the object is a sucrose lot or a mixture whose sucrose component refers to this model.","questions":[{"text":"Does the supplied name denote sucrose, a sucrose solution or a product containing molasses, additives or other sugars?","id":"commercial-material-interpretation-q01","kind":"boundary"},{"text":"Which properties belong to the sucrose component, and which require a separate model of the whole mixture?","id":"commercial-material-interpretation-q02","kind":"boundary"}]}]}]},{"id":"sucrose-lot-quality","name":"Sucrose lot quality","description":"Characterises assay, impurities and the evidence supporting a declared grade.","layers":[{"id":"assay-and-impurities","name":"Assay and impurities","description":"Makes composition results interpretable across moisture bases and analytical methods.","findings":[{"id":"composition-accounting","name":"Sucrose and non-sucrose fractions","description":"Record sucrose content, water, reducing sugars, ash and use-relevant contaminants without equating apparent sweetness or soluble solids with purity.","questions":[{"text":"What are the sucrose assay and water content, and are the results reported on a dry or as-received basis?","id":"composition-accounting-q01","kind":"measurement"},{"text":"How much glucose, fructose, ash and other relevant contamination is present, and what methods and detection limits support those results?","id":"composition-accounting-q02","kind":"measurement"}]}]},{"id":"grade-and-lot-evidence","name":"Grade and lot evidence","description":"Links a particular lot to specifications, origin and release evidence.","findings":[{"id":"grade-qualification","name":"Qualification for intended use","description":"Treat grade as a supported claim about a lot rather than an inherent property of every sucrose sample.","questions":[{"text":"Which supplier certificate, sampling record and specification edition support this lot's declared grade?","id":"grade-qualification-q01","kind":"provenance"},{"text":"Which additional chemical or microbiological checks are required before this lot can serve the intended use?","id":"grade-qualification-q02","kind":"action"}]}]}]},{"id":"sucrose-physical-state-and-processing","name":"Sucrose physical state and processing","description":"Relates solid form and solution behaviour to observable handling and processing outcomes.","layers":[{"id":"solid-form-and-moisture","name":"Solid form and moisture","description":"Describes crystalline or amorphous material, particle distribution and moisture-associated changes.","findings":[{"id":"solid-handling-condition","name":"Condition of solid sucrose","description":"Record form, particle size, moisture exposure and caking as distinct observations.","questions":[{"text":"What evidence establishes crystalline or amorphous form, particle-size distribution and current caking condition?","id":"solid-handling-condition-q01","kind":"measurement"},{"text":"Which humidity, temperature and packaging conditions preserve the required flow and dissolution behaviour?","id":"solid-handling-condition-q02","kind":"action"}]}]},{"id":"dissolution-and-crystallisation","name":"Dissolution and crystallisation","description":"Connects sucrose concentration and solvent conditions to saturation and crystal formation.","findings":[{"id":"solution-state-assessment","name":"Sucrose in solution","description":"Record solvent, temperature, concentration and other solutes before interpreting solubility or refractometric measurements.","questions":[{"text":"At the recorded temperature and solvent composition, is the solution unsaturated, saturated or supersaturated with respect to sucrose?","id":"solution-state-assessment-q01","kind":"measurement"},{"text":"Does the concentration result specifically measure sucrose, or is it a °Bx reading influenced by other dissolved substances?","id":"solution-state-assessment-q02","kind":"boundary"},{"text":"What changes in temperature, water content or seeding would achieve the intended dissolution or crystallisation outcome?","id":"solution-state-assessment-q03","kind":"action"}]}]}]},{"id":"sucrose-transformation-and-use-controls","name":"Sucrose transformation and use controls","description":"Tracks chemical change and the constraints governing storage, handling and application.","layers":[{"id":"inversion-and-thermal-change","name":"Inversion and thermal change","description":"Distinguishes hydrolysis and heat-driven changes from reversible physical changes.","findings":[{"id":"chemical-integrity","name":"Integrity of sucrose during treatment","description":"Record treatment history and evidence of conversion, including conditions needed to interpret thermal measurements.","questions":[{"text":"What do glucose and fructose measurements show about inversion after exposure to water, acid, enzymes or heat?","id":"chemical-integrity-q01","kind":"measurement"},{"text":"Does a reported thermal temperature describe melting, decomposition or overlapping events, and under what method and heating rate?","id":"chemical-integrity-q02","kind":"measurement"},{"text":"At what conversion or alteration threshold does the material require reclassification, retesting or rejection for the intended use?","id":"chemical-integrity-q03","kind":"action"}]}]},{"id":"handling-and-regulatory-context","name":"Handling and regulatory context","description":"Connects the supplied form and intended use to current hazard and compliance evidence.","findings":[{"id":"contextual-use-constraints","name":"Applicable handling and use constraints","description":"Record the applicable safety data, dust assessment, exposure limits and jurisdiction-specific requirements separately from chemical identity.","questions":[{"text":"What current supplier and jurisdictional sources establish GHS classification and any applicable occupational exposure limits for this material?","id":"contextual-use-constraints-q01","kind":"provenance"},{"text":"Does the particle form and proposed transfer operation require combustible-dust or airborne-dust controls?","id":"contextual-use-constraints-q02","kind":"action"},{"text":"Which food, pharmaceutical or other use requirements apply to this lot in the intended jurisdiction?","id":"contextual-use-constraints-q03","kind":"boundary"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-confidence-notes","name":"Check these first","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these check these first hold for the sense of sucrose this model covers, and on what evidence?","id":"evidence-confidence-notes-q01","kind":"provenance"}]},{"id":"evidence-kinds","name":"Kinds and varieties","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these kinds and varieties hold for the sense of sucrose this model covers, and on what evidence?","id":"evidence-kinds-q01","kind":"provenance"}]},{"id":"evidence-identifiers","name":"Identifiers and schemes","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these identifiers and schemes hold for the sense of sucrose this model covers, and on what evidence?","id":"evidence-identifiers-q01","kind":"provenance"}]},{"id":"evidence-standards-and-regulation","name":"Standards and regulation","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these standards and regulation hold for the sense of sucrose this model covers, and on what evidence?","id":"evidence-standards-and-regulation-q01","kind":"provenance"}]},{"id":"evidence-real-world-use","name":"Real-world use","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these real-world use hold for the sense of sucrose this model covers, and on what evidence?","id":"evidence-real-world-use-q01","kind":"provenance"}]},{"id":"evidence-measurements","name":"Typical measurements","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these typical measurements hold for the sense of sucrose this model covers, and on what evidence?","id":"evidence-measurements-q01","kind":"provenance"}]},{"id":"evidence-failure-modes-and-hazards","name":"Failure modes and hazards","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these failure modes and hazards hold for the sense of sucrose this model covers, and on what evidence?","id":"evidence-failure-modes-and-hazards-q01","kind":"provenance"}]},{"id":"evidence-regional-variation","name":"Regional variation","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these regional variation hold for the sense of sucrose this model covers, and on what evidence?","id":"evidence-regional-variation-q01","kind":"provenance"}]},{"id":"evidence-neighbours","name":"Neighbouring kinds and how to tell them apart","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these neighbouring kinds and how to tell them apart hold for the sense of sucrose this model covers, and on what evidence?","id":"evidence-neighbours-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Report sugar content of foods and drinks from labels and composition data.","Use sucrose in food preparation following hygiene rules and recipes."],"mustNot":["Hide added sugar in products presented as sugar-free or healthy.","Give dietary advice on sugar to a person with diabetes in place of their care team.","Market sugary products to children with misleading health claims."],"requiresHuman":["Changing the diet of a person with diabetes or a metabolic disorder."]},"ethics":{"considerations":["High sugar intake contributes to tooth decay, obesity and diabetes.","Sugar production has a history of slavery and continues to raise labour questions."],"affectedParties":["Children","People with diabetes","Sugar workers"]},"owners":{"steward":"Nobody owns the substance; producers and sellers answer for their products.","roles":[],"masterSystems":[]},"relations":[{"target":"Q103818207","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.sucrose","Wikidata: Q4027534 (https://www.wikidata.org/wiki/Q4027534)"]},"properties":{"applicability":"required","items":["Chemical identity: Verified molecular structure, formula and stereochemistry","Authoritative identifiers: CAS number, PubChem CID and EC number linked to checked records","Sucrose assay: Mass percent with as-received or dry basis, method and uncertainty","Water content: Mass percent with analytical method","Impurity profile: Glucose, fructose, ash and relevant contaminants in mass percent or mg/kg","Physical form: Crystalline solid, amorphous solid or dissolved sucrose; temperature and pressure recorded","Particle-size distribution: Micrometres with distribution metric and test method","Solution concentration: Sucrose mass fraction or g/L at stated temperature; °Bx only with method and matrix qualification","Specific optical rotation: °·mL·g−1·dm−1 with wavelength, temperature, solvent and concentration convention","Thermal behaviour: Transition or decomposition temperature in °C with heating rate and method; boiling-point applicability explicitly assessed","Grade and use eligibility: Declared food, pharmaceutical, analytical or other grade with specification, jurisdiction and edition"]},"recognition":{"applicability":"required","items":["White or brown crystals or fine powder that dissolve readily in water."]},"capabilities":{"applicability":"required","items":["Verify a lot's sucrose identity using complementary analytical evidence.","Compare assay, moisture and impurities against a specified grade and intended use.","Assess dissolution or crystallisation feasibility at a stated temperature and composition.","Determine whether inversion, caking or thermal alteration requires retesting or rejection.","Select storage and transfer conditions using moisture sensitivity, particle form and applicable handling evidence.","Assess a proposed hydrolysis or heating operation against the required chemical outcome."]},"hazards":{"applicability":"required","items":["Frequent consumption causes tooth decay.","Fine sugar dust can be explosive in industrial settings."]},"interfaces":{"applicability":"required","items":["Codex Standard for Sugars (CXS 212-1999), Codex Alimentarius Commission."]},"context":{"applicability":"required","items":["Sucrose occurs naturally in plants and is commonly obtained from sugar cane and sugar beet for use as table sugar.","Food production uses it for sweetness, bulk, texture and preservation in suitable formulations.","Laboratories use sucrose in solutions whose concentration and purity must suit the intended experiment."]}},"sources":[{"title":"Wikidata item Q4027534: sucrose","url":"https://www.wikidata.org/wiki/Q4027534","note":"identity and sense of the item"},{"title":"Wikipedia: Sucrose","url":"https://en.wikipedia.org/wiki/Sucrose","note":"general description of the item"}],"openQuestions":["Which authoritative identity records and analytical references should anchor the identifiers and acceptance tests in the researched publication?","Which condition-specific reference values should be adopted for solubility, specific optical rotation and thermal behaviour, and how should boiling-point inapplicability be documented?","Which grade specifications and jurisdictions must the model support first, including impurity and microbiological acceptance criteria?","What evidence establishes applicable GHS classifications, exposure limits and dust-handling requirements for the supplied forms?","Which validated criteria distinguish acceptable moisture uptake or inversion from deterioration requiring retesting, rejection or treatment as a separate mixture?"],"resources":{"spec":"/models/things/publications/thing-q4027534/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q4027534/spec.json"],"providers":["Codex"],"researchStatus":"unreviewed","generatedAt":"2026-09-07T14:14:07Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:30+00:00: completeness 1.00; sense: Wikidata description; 2 live sources; review by codex: pass"},"score":1.0}}