Sugar chemistry focuses on the study of carbohydrates, particularly sugars, which are organic compounds made up of carbon, hydrogen, and oxygen. The simplest form of sugar is a monosaccharide, such as glucose or fructose, which can combine to form disaccharides like sucrose and lactose. These sugars play essential roles in energy storage and metabolism in living organisms. Sugars can undergo various chemical reactions, including fermentation and glycosylation. In fermentation, yeast converts sugars into alcohol and carbon dioxide, a process used in baking and brewing. Glycosylation involves the attachment of sugars to proteins or lipids, influencing their function and stability in biological systems.