The resource has been added to your collection
This reading, part of a site about the science of cooking, provides general scientific information about sucrose (white table sugar) together with explanations of the science behind some candy-making procedures. The general information includes the chemical formula of sucrose and a ball-and-stick model that illustrates that sucrose is made of fructose and glucose. Regarding candy, the reading describes how heating a sugar solution produces a supersaturated solution. A discussion about common techniques used to prevent sucrose from crystallizing follows. Copyright 2005 Eisenhower National Clearinghouse
This resource has not yet been reviewed.
Not Rated Yet.