The chemical term for table sugar is sucrose. Sucrose is a disaccharide composed of two monosaccharides: glucose and fructose, which are linked by a glycosidic bond. It is naturally found in various plants but is most commonly extracted from sugarcane and sugar beets for commercial use. In addition to being a sweetener, sucrose serves as a source of energy, and it can enhance flavor in foods and beverages. However, excessive consumption of sucrose is associated with health issues such as obesity, diabetes, and tooth decay. Moderation is key when using sucrose in diets.