Sugar Sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. The various types of sugar are derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. "Table sugar" or "granulated sugar" refers to sucrose, a disaccharide of glucose and fructose. In the body, sucrose is hydrolysed into fructose and glucose. Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages
Proper name (philosophy) description, like a definition, "picks out" the bearer of the name. The description then functions as an abbreviation or a truncated form of the description. The distinction between the embedded description and the bearer itself is similar to that between the "extension" and the "intension" (Frege's terms) of a general term, or between connotation and denotation (Mill's terms). John Searle elaborated Russell's theory suggesting that the proper name refers to a cluster of propositions that in combination pick out a unique referent. This was meant to deal with the objection by some critics of Russell's theory that a descriptive theory