0
Can too much water slow down the Caramelization process of the sugar?
Wiki User
∙ 13y ago
Yes, the more water, the longer it takes.
Wiki User
∙ 13y ago
Add your answer:
Earn +20 pts
What is released during the process of oxygen breaking down sugar?
Carbon dioxide and water
What is the end product of sugar?
Sugar (glucose) breaks down into water (H2O) and carbon dioxide (CO2). This process is respiration and it happens in the mitochondria.
What is weathered water?
It is when you put a sugar cube in water it dissolves.
What is the process of breaking down sugar?
Running.
How do polysaccharides like starch and glycogen separate into smaller sugar molecules?
They break down in a process called hydrolysis, in which the molecules separate into smaller sugar molecules by the addition of water.
What is process called when plants and animals break up sugar releasing energy?
. The breaking down of the large polysaccharide molecules are done by hydrolysis reactions. Hydro meaning water, and lysis meaning breaking. Breaking with water.
Can water break down sugar?
No.
What is broken down chemically to produce carbon dioxide?
Sugar is broken down with water to produce carbon dioxide. It is accompanied by release of chemical energy. This process is also termed respiration and is used in breathing process by animals.
Does a plant break down sugar and releases energy using a process called femantation?
Yes they break down sugar and realeses energy using a process called femantation
What is the solvent in the sugar water?
Water - it is breaking down the sugar crystals. The solvent is the part that is doing the breaking down. (usually a liquid)
How could sugar speed up the decomposition process?
Sugar will speed up the decomposition process because sugar does not melt, it will decompose. Decomposing sugar produces oxygen and water that certain bacteria and microbes love and then they are attracted to the area causing more decomposition in that area.
What is in carmel?
The word carmel is a variant of caramel. Caramel is derived from the caramelization of sugar. It is made by heating sugar slowly to around 170 °C (338 °F). As the sugar melts and approaches this temperature, the molecules break down and re-form into compounds with a characteristic caramel color and flavor. A variety of candies, confections, and desserts are made with caramel.
