a chemical reaction
Because melting sugar turns color to form caramel. i.e. it has changed and specifically it has undergone a CHEMICAL CHANGE (Or chemical reaction). When melting ice, no chemical reaction occurs, and so it is just a PHYSICAL CHANGE.
No, mixing sugar and chocolate is not a chemical change. It's a physical change.
Yes it is chemical because the sun is producing food by causing chemicals and substances
If the temperature is below the decomposition temperature, then melting a physical change not chemical as the liquid sugar (or molten sugar) can be solidified again.
Actually breaking a dinner plate is not a chemical change. A chemical change is like putting sugar into a hot cup of water or tea.
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.
physical
When sugar caramelizes on being heated above its melting point, it undergoes a chemical change. This is because the heat causes the sugar molecules to break down and rearrange into new compounds, resulting in the formation of caramel.
Yes, making caramel sauce involves a chemical reaction called caramelization. This reaction occurs when sugar is heated, causing it to break down and turn into a golden-brown liquid with a deep, rich flavor.
Yes, heating sugar to form caramel is a chemical change because the sugar molecules are undergoing a chemical transformation when they caramelize due to the heat. This change cannot be easily reversed back to its original form.
No. It is a chemical change.
Because melting sugar turns color to form caramel. i.e. it has changed and specifically it has undergone a CHEMICAL CHANGE (Or chemical reaction). When melting ice, no chemical reaction occurs, and so it is just a PHYSICAL CHANGE.
Making ice cream from sugar and cream involves both chemical and physical changes. The mixing and freezing of the ingredients results in a physical change as the state of matter changes from liquid to solid. At the same time, the reaction between the sugar and cream, as well as any added flavorings, involves chemical changes that alter the composition of the ingredients.
Unless you overdo it and carmelize it, it is a physical change. A typical process is to dissolve a large amount of sugar into hot water (physical change - the sugar is still sugar and the water is still water; they do not react. If the sugar-water is not syrupy enough, you can boil off some of the water (still a physical change). If you overdo it though, you will begin to caramelize the sugar. If the sugar is sucrose, it breaks down into fructose and sucrose along with a host of other side reactions that condense, isomerize, dehydrate, fragment, polymerize, and otherwise chemically change the original sugar. Caramelization is definitely a chemical change, but it is not necessary to make syrup.
Sugar crystallizing is a physical change because it involves rearranging the molecules of the sugar without changing their chemical composition.
its a chemical lol
chemical