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What are the different properties of sugar and its functions in preparation?
what are the different properties of sugar and its funtion in food preparation.
Does sugar dissolve in sand?
No, sugar does not dissolve in sand because they are two different substances with different properties. Sugar is soluble in water, while sand is not soluble in water.
What is the functional properties of sugar in cake?
To make the cake taste sweet. If you are referring to the scientific properties of sugar, then ill tell you that sugar is a disaccharide and its function is for energy transport. Sugar its self, on the other hand, would just alter the flavor of the cake and make it taste sweet. I hope this helped.
Why is burning of sugar a chemical change?
Yes, the burning of sugar is a chemical change, as it produces substances with different chemical properties than the reactants.
What are properties of sugar?
i thick it sugar
How do properties of sugar and water alone compared to the properties of sugar and water combined solution?
It is the same
How do compare the volume of sugar solution and pure water?
The properties of sugar and water alone is a liquid and a solid. The properties of sugar-water solution is a liquid.
How do we know caramelizing sugar is a chemical change?
It changes the sugar's color
Is fruit sugar the same as added sugar?
No, fruit sugar is naturally occurring in fruits, while added sugar is sugar that is added to food during processing or preparation.
Which form of sugar for food preparation is the most nutritious?
jaggery
What is the significance of anomeric pairs in carbohydrate chemistry?
Anomeric pairs in carbohydrate chemistry are important because they represent two different forms of a sugar molecule that can interconvert. This interconversion plays a crucial role in the structure and function of carbohydrates, influencing their biological activity and properties.
What are the chemical properties of sugar?
SUGAR is a carbohydrate.If we talkk about its chemical properties,it is jst a simple molecule composed of glucose (or starch).
