It decomposes into volatile compounds, then those compounds catch fire and set the rest of the sugar/caramel on fire.
The bread then turns to crisp ( the black powder)
It goes black and smells really bad... not to mention there is a lot of smoke. It isn't fun.
Sugar burns at 350 degrees.
Your left with carbon.
It depends on how much sugar you have
because of the oxygen inside the bake
Carbon Dioxide, evaporated water.
You burn fat, which includes sugar.
The effect which heat has on Sugar depends on how high the temperature is, and the duration of exposure, and whether an oxidizing gas [air for example] or an inert gas [or no atmosphere] is present: * At low heat, generally nothing happens. * At a somewhat higher heat, the Sugar can melt. * At more heat the Sugar can be scorched [called "caramalizing"]. * At greater heat, IF an oxidizing atmosphere is present, the the Sugar can ignite and burn. * If the sugar is heated to a high temperature in an inert atmosphere [as in an evacuated retort] then the sugar can be broken down into a combustible gas, but will not burn due the absense of any oxidizer. This process is called "Pyrolysis."
The mistochondria burn sugar molecules~ (Plato) :3
Yes, almost all sugar can burn because of the chemicals inside it. Caramel is burnt sugar... Why is it so sweet??? Answer, because it is made of burnt sugar!!!!
Hair will burn at 223 degrees Celsius. Hair can however burn at a much lower temperature if it is damaged.
They burn at about 2,000°F
When you are hungry, your body is telling you that it's levels of glucose is low. The body will then begin to burn stored sugar and release it into your bloodstream.
Yes, unfortunately.
Caramel.
burn
it burn at 420 degrees Fahrenheit
Sugar burns when it is heated to a very high temperature. Salt does not burn.