A monosaccharide is a form of sugar that includes fructose

 

Fructose
Fructose 

One of the three most prevalent natural monosaccharides is fructose, also known as "fruit sugar." (Glucose and galactose are the other two.) As its name suggests, fructose may be found in practically all fruits, but it is also present in sugarcane, sugarbeets, and corn in commercial quantities. The disaccharide sucrose, also referred to as ordinary sugar, is created when glucose and fructose are combined.

Like all simple sugars, fructose has a six-carbon linear chain containing hydroxyl and carbonyl groups that can be used to describe its structure. However, the majority of it exists as two hemiketal rings in both its crystalline form and in solution: -D-fructopyranose* (top) and -D-fructofuranose* (bottom). It is mostly composed of pyranose (70%), furanose (22%), and minor amounts of the linear and other cyclic forms in aqueous solution.

The monosaccharide that is most soluble in water is fructose. It dissolves in extremely little volumes of water, as seen in the "Fast Facts" table. This characteristic, which contributes to its hygroscopicity and humectancy, makes it challenging to crystallise from water.

Although German Nobel laureate Emil Fischer completed the groundbreaking study on fructose and all other sugars known at the time from 1884 to 1894, it was French chemist Augustin-Pierre Dubrunfaut who made the discovery of fructose in 1847. Fischer's achievements include explaining the stereochemistry of those sugars and demonstrating the link between glucose, fructose, and mannose.

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