No, it turns into caramel
When melted sugar is poured into a candy mold and allowed to set, it is called "hard candy making".
Melted sugar starts out as clear and colorless when it first liquefies. As it continues to cook and reaches higher temperatures, it progresses through various stages of caramelization, where the sugar begins to take on a range of brown hues. It can go from a light golden color to a deep amber, depending on how long it is cooked. If melted sugar is heated too long, it will eventually become dark brown and can burn, resulting in a bitter taste.
It is said that salt is in sand so it does not have carbon-dioxide
The formula for a six-carbon sugar is C6H12O6. This is the formula for glucose, which is one of the most common six-carbon sugars found in nature.
The sugar units have H and OH attached to carbon atoms and sulphuric acid is a strong dehydrating agent (water remover) so it eliminates water from sugar units leaving the pure carbon , as C6H12O6 = 6C +6H2O
Carbon Dioxide and water (the starting materials) turn into sugar and oxygen in the chloroplast.
Chloroplast.
No. Melted sugar is just what it sounds like sugar that has just been melted. Caramel is sugar that has reaches a temperature of f.320-350 (the caramel stage). Caramel also has added ingredients such as heavy cream and flavors.
The sugar melted and disolved to water.
Carbon
Caramel.
If there is a little moisture too, then the yeast cells will multiply and turn the sugar into alcohol and carbon dioxide gas. The carbon dioxide gas will inflate the balloon.
The sugar was melted
alcohol
The chloroplasts trap sunlight energy and use this to turn Carbon Dioxide and Water into Sugar.
sugar cookies,
energy is released