yes
When white sugar is heated, it melts and caramelizes into a brown, sweet syrup known as caramel. This occurs due to the chemical breakdown of the sugar molecules at high temperatures.
Sugar is caramelized by heating (together with some proteinous material) giving taste and color change. Since this can NOT be undone (or reverted back to original state) by cooling or other simple physical processes, it is to be chemical.
It changes the sugar's color
At first it is a physical reaction. If you keep heating it it will undergo a chemical change. In fact, once it melts you have altered its chemical makeup (melting by itself is a physical change but in sugar that also marks a chemical change). Heat more and it undergoes another chemical change and goes from clear to brown another chemical change takes places. Eventually you can drive off (almost) all but the carbon atoms.http://answers.yahoo.com/question/index?qid=20080906171221AAcGFPs
Caramel color is made by heating sugar. It ranges in color from pale yellow to deep amber, depending on how long the sugar is heated. It does not contain any added colorants.
Heating table sugar until it caramelizes causes the sugar molecules to break down and rearrange into a new compound with different properties, such as color and flavor. This process involves chemical reactions that form new compounds, making it a chemical change.
Caramel is made from sugar by heating it.
it will become caramel
You change the form of the sugar into caramel ?
Caramel is made by heating sugars to about 170C. The heating process breaks down the sugar molecules and they reform as caramel at that temperature
a chemical reaction
Heating sugar it is thermally degraded. But sugar can be modified also by other chemical reactions.
When white sugar is heated, it melts and caramelizes into a brown, sweet syrup known as caramel. This occurs due to the chemical breakdown of the sugar molecules at high temperatures.
It is a chemical reaction and is undo able
It is a chemical reaction and is undo able
Sugar is caramelized by heating (together with some proteinous material) giving taste and color change. Since this can NOT be undone (or reverted back to original state) by cooling or other simple physical processes, it is to be chemical.
Depends on the temperature! If it gets brown, yes.