Why won't sugar burn?

Answer 1

food burns because it endures a chemical change, which is why food can be cooked. When food is exposed to to much heat or to heat for long enough, the food will continue this chemical change and burn.

Answer 2

No (and a bit yes).

Generally granulated sugar needs an Oxygen donor (oxidator) like ozone, peroxides or perchlorate (air isn't reactive enough). Besides of that it needs ignition.

So you even cannot plainly light your sugar lumbs to burning.

However (yes), if it is finely powdered (to dust) then it might be explosive when mixed with air in right ratio even by sparking (static) electricity (sugar dust explosion)

Answer 3

Heat is a form of energy. Sugar is matter and has molecules linked together by molecular bonding. Heat supplies energy that breaks the bonds; molecules gain kinetic energy when subjected to heat, move more and more randomly with every marginal unit of heat energy and finally the sugar melts, thus the reaction.

Answer 4

Sugar burns because it is organic. Most orgainc molecules will burn and all will do so at high enough temperatures. Sugar is basically CxHyOz and CHO are all fuels for combustion. The best way of making organic compounds not flammable, is to react with halogens. CCl4 is very difficult indeed to burn.

Answer 5

Because it decomposed into volatile compounds, they combusted and set the rest of the compound on fire.

Answer 6

It turns into caramel.

Answer 7

Sugar does burn.