Sucrose, also known as cane sugar, is a disaccharide (C12H22O11), which is common in plants but not in animals. It is obtained commercially from sugar beet, sugarcane, maple trees, dat palms, and sweet sorghum. As table sugar, sucrose is the most important of the sugars.
Sucrose, fructose, and glucose all exhibit optical activity and when sucrose is hydrolyzed (by sucrase) the rotation changes from right to left. This is called inversion and an equimolar mixture of glucose and fructose is called an invert sugar.