I can't make sense of your comment, but whatever you're trying to get at is wrong: Table sugar is sucrose. Corn syrup is mostly glucose and contains no fructose. HFCS is commonly produced at 42% and 55% fructose formulations. I don't think HFCS is meaningfully more or less harmful than any other sugar, but chemically there's a significant difference.

Sucrose is a disaccharide composed of 1 glucose and 1 fructose molecule, so the GP comment is correct, sugar is 50:50 glucose and fructose.