burnt sugar
Wet sugar has water in it, but dry sugar does not--and water is a very heavy substance, weighing 8 pounds per gallon. So with that additional weight, wet sugar is heavier than dry sugar.
Evaporate the water.
if dry apricots are left in pure water and later transferred to a sugar solution the apricots become sugar crystals then you can eat the delicious treats.
Carmel , brown
White sugar (granulated sugar) is usually used in cooking (unless the recipe says to use cane sugar) and cane sugar, I'm going to call it brown sugar, is a little bit better for you. Brown sugar is more natural which means they didn't dry and dye it. I personally like brown sugar better that white sugar because you can taste that there has been no chemicals put into it and its yummy to put on my wheat-biscuit cereal. ;-) I'll go a little more scientific on you: Brown sugar has more moisture in it because usually they add some pure molasses to it. And sticks together a little bit because the sugar crystals are smaller than white sugar. White sugar is pure sucrose. They also dye it white. And it goes through many processing machine to get it that way. So, heres the real, big, difference: One cup of brown sugar has slightly more calories than white sugar, but 1 cup of brown sugar has "187 milligrams of calcium, 56 of phosphorous, 1.8 of iron, 757 of potassium, and 97 of sodium compared to the only scant traces of those nutrients found in granulated sugar." So there you have it. Hope I helped!
dry sugar
They are the same.
Depends what exactly the dry goods is. - ie, sugar and quinoa are both dry, but sugar is more than twice the weight for same volume.
The difference is not very noticeable. Dry means it will have the least amount of sugar in it, and therefore not as sweet. Medium dry means it will have more sugar, so it will be a little sweeter.
If you don't include water (or a similar liquid) in the ingredients, then it won't BE bread. Bread is made from dough, and water is a vital ingredient in dough. Without water, "breadmaking" would consist of heating a mixture of dry flour and dry yeast and dry salt, and all you'd end up with would be a mixture of burnt dry flour, burnt dry yeast, and burnt dry salt.
Chardonnay has a slightly lower sugar content than Merlot.
Sulfur increase its weight after dry and burnt because it forms chain molecules called gamma sulfur. Gamma sulfur is known as plastic sulfur.
I don't know anything of what makes brownies bad to your health, except making more fat, unless you burn off the calories, but they don't really taste good, they taste burnt and horrible with nuts in them. They feel dry and sandpaper-y.
Depends what "dry goods" are - all are different weights
Table sugar, or granulated sugar, is commonly used in baking. One dry ounce of table sugar is equal to two tablespoons.
if it is dry it is 2 kg, wet 1 kg and burnt 3 kg. That is how we can translate it.
Store sugar in a cool, dry place.