If thr Rheo leaves put into the boiled water the all plant cell will kill and after that if we put a drop of syrup ,nothing wil happen because cell is dead and plasmolysis can not be taken place.
If thr Rheo leaves put into the boiled water the all plant cell will kill and after that if we put a drop of syrup ,nothing wil happen because cell is dead and plasmolysis can not be taken place.
it is changed to starch before it can be stored in the leaves,stems,or roots.
Tomatoes will loss weight in due time when sugar concentration is high enough to exceed the osmotic value of solutes in tomato.
you evaporate the water and it leaves sugar as a liquid
sugar.
if it is boiled then it will loose it's color....... and if sugar syrup is added then if u taste it it will taste sweet..... so if boiled then color it with a dye....
If thr Rheo leaves put into the boiled water the all plant cell will kill and after that if we put a drop of syrup ,nothing wil happen because cell is dead and plasmolysis can not be taken place.
If thr Rheo leaves put into the boiled water the all plant cell will kill and after that if we put a drop of syrup ,nothing wil happen because cell is dead and plasmolysis can not be taken place.
It evaporates.
When cabbage is boiled, the leaves are tenderized and release sugars.
The concentration of the sugar increases
The concentration of the sugar increases
it is changed to starch before it can be stored in the leaves,stems,or roots.
It is "transpired" but some is also converted into sugar.
Tomatoes will loss weight in due time when sugar concentration is high enough to exceed the osmotic value of solutes in tomato.
Melted sugar boiled down then left to set.
The first crystallized sugar was created in India in about 3000 BCE. They boiled sugar cane juice to remove the water and then dried this in the sun until the sugar crystallized.