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What is the process when sugar is heated?
It melts. When sugar melts, its called caramelization.
What sugar molecules is involved in the structure of DNA?
The sugar molecule is deoxyribose.
Witch cell structure breaks down sugar?
There is no specific structure that breaks down sugar. Sugar is broken down in a series of processes that start with glycolysis which occurs in the cytoplasm.
What happens during the process of photosynesis?
they convert radient energy into chemical energy while relasing Oxyen,making sugar and stuff.
Why sugar not heated directly with a Bunsen flame?
Sugar should not be heated directly with a Bunsen flame because it can quickly melt and possibly catch fire. The high heat can cause rapid caramelization and the release of flammable gases, leading to a potential fire hazard. It is safer to use indirect heat sources, such as a double boiler or a hot plate, to heat sugar gradually and prevent overheating.
What is the scientific name for cooking sugar?
The cooking of sugar is called caramelization.
What is the process when sugar is heated?
It melts. When sugar melts, its called caramelization.
Why does the sugar caramelize in apple butter?
The sugar caramelizes because it is heated to the temperature of caramelization.
What is the chemical reaction that took place in heating a sugar?
caramelization :D
What does caramal mean?
Caramelization happens when sugars are heated until they melt and begin to turn brown. Thus foods with sugar in them (eg onions) can be heated and browned "caramelized".
What happens to the cell structure of fresh fruit once its liquidized?
what happens to the cell structure of fresh fruit when liquidized what happens to the sugar content
What roles does reducing sugar play in food processing?
mailard reaction which is browning reaction but different with caramelization
How much sugar does it take to make one kilogram of caramel?
how much sugar used to make one kilograme caramel color after caramelization process.
Can too much water slow down the Caramelization process of the sugar?
Yes, the more water, the longer it takes.
What happens to sugar during baking?
It explodes and breaks your oven.
What is the difference between caramelization and the maillard reaction?
Maillard is the chemical reaction of amino acid and reducing sugar, can also occur in a room temperature, while caramelization requiring much higher temperatures these reactions begin exclusively with sugars. They really begin up around 150C to 180C, with water being lost from the sugar molecule beginning the chain of events.
What is caramalizing?
Caramelization is a process of browning of sugars because of excess heating in the absence of water. Caramelized sugar is used for preparing custard, caramel chocolates etc.
