there is no air between molecules :)))
in other words - the surface of burning is less :)
Well when you burn it you get ash. When you cook it all the impurities get removed and it turns into caramel.
It will melt. If left there for too long, it will burn, and change colour.
The type of wax is going to dictate the burning rate of a candle, as will the diameter of the candle. A large diameter candle will burn its length more slowly than a small diameter one. Think how fast birthday cake candles burn down.
Wood burns slowly due to its carbon content, which undergoes combustion to release energy. The cellulose and lignin present in wood break down at a gradual rate, contributing to the sustained burning process. Additionally, the density and structure of wood play a role in regulating the speed of combustion.
Yes, a candle in a large jar will typically burn longer than a candle in a small jar. This is because the larger jar provides more oxygen for the flame, which helps the candle burn more efficiently. Additionally, the larger jar can contain more wax, extending the burn time.
Sugar crystals are formed when you heat sugar. Also, if you do not burn it you can make caramel and toffee when you heat sugar, but you might need to follow a recipe!
Sugar is small crystal powder, thus each sugar crystal has large surface area which causes rapid reaction in presence of catalyst. This reaction produces a lot of heat, as a whole, that it causes sugar to burn.
You burn fat, which includes sugar.
The mistochondria burn sugar molecules~ (Plato) :3
Yes, almost all sugar can burn because of the chemicals inside it. Caramel is burnt sugar... Why is it so sweet??? Answer, because it is made of burnt sugar!!!!
You should run a fresh burn under WARM water, which could slowly get cooler. Then bandage the burn. If the burn covers a large area, then you should see a doctor immediately, as the burn may become infected.
Freezer burn?
Yes, unfortunately.
Burn slowly with smoke but no flame.
Because it has so much sugar, it will burn very quickly! Food that has lots of sugar in it must be cooked or melted at low temperatures so that it can be melted evenly. Sugar is a lot easier to burn than other foods because of its chemical composition. This is why you have to go slowly and keep the heat low. Just be patient!
No,if we melt sugar it decomposes and forms a sour solution that is not sugar.
white sugar burn faster than brown sugar