This has to do with the properties of various sugar molecules. Some can crystalize, others do not.Most soft drinks are sweetened with corn syrup. After the soda water evaporates, you are left with the original corn syrup concentrate. This will not dry to a solid unless the air is extremely dry. When exposed to normal air moisture levels, it becomes a sticky syrup again.This is unlike sucrose (cane or beet) sugar, which can crystalize at common air humidities. In fact, crystals form inside the syrup. Dry sucrose crystals absorb moisture and stick together; you get clumps in your sugar bowl.
They crystalize
minerals that crystalize directly from ocean waters
all you have to do is add sugar into boiling water. the sugar will dissolve and make saturated sugar!!
the Victorians used to make sugar from a plant called the sugar beet.
yeast only feeds on things with a sugar ingredent so, sugar feeds yeast, cause it grow.
what is an ingredent? : it is something that you cook with in you home. what is an ingredent? : it is something that you cook with in you home.
Based on observing salt is more crystalize than sugar
Syrup from raw cane sugar is known as simple syrup and is sugar in liquid form. This type of syrup is usually good to sweeten anything evenly and does not crystalize when cooled.
no it depends on how much of each ingredent you use for the brownies
The only true food that does not have an experation date is honey...but it does crystalize, not go sour or rot.
To get to the key ingredent, you go inside the ancient ruins.after you pass the statue with a caterpillar crawling on it, then explore the tunnels and you will find the key ingredent along with calming potion instructions.
Water
sand and heat.
i think this ingredent is wheat, rice, corn,and others. Why? because if you look at it think what else could do this
cocoa
to obtain energy