Candy

The number of tacos an average human can eat varies widely depending on individual appetite, metabolism, and personal preferences. It is not possible to provide a specific number as it can range from a few tacos to a dozen or more in one sitting.

Sprite, water, Kool-Aid, milk, and saliva dissolves mints.

It's the same as regular sucrose, which is C12H22O11, This takes the form of glucose, which is a six-membered ring composed of five carbon atoms and one oxygen atom, bonded via an ester link (an oxygen atom) to a fructose, which is a five-membered ring composed of four carbon atoms and one oxygen atom. It's way easier to visualise if you look at a diagram, google "sucrose molecular structure" to find one.

Sucrose is the regular variety of granulated sugar one would stir into tea or coffee, which raises the question - if it has the same molecular structure as candy floss, how come table sugar isn't candy floss?

The answer to this question is to do with crystallisation. Basically, the granules of table sugar you might stir into coffee are crystals, which means that all of the sucrose molecules are arranged side by side in neat little stacks. Candyfloss is an example of what is called "sugar glass", meaning a material formed from sugar with the glass properties. Glass properties - brittle, typically transparent - result from their non-crystalline structure. In other words, in candy floss, the sucrose molecules are not neatly stacked in a crystal but are arranged - or rather, not remotely arranged - in a higgledy piggledy mess.

This is achieved by melting the sucrose in a candy floss machine and then forcing the resulting liquid through tiny little holes. The air on the other side of the holes immediately cools the liquid into a solid without giving the sucrose molecules time to arrange themselves into crystals. Also, the holes are so small that the glass strands created are incredibly thin but can grow to long lengths.

So basically, the chemical formula of candy floss is no different to the chemical structure of table sugar (although small amounts of certain substances may be added to deliberately stop crystallisation from happening). How they differ is in the way the molecules are arranged in relation to one another - neatly ordered in table sugar, higgledy piggledy in candyfloss.

References: McGee on Food and Cooking, Harold McGee

The best unit to weigh a small piece of candy is grams. Grams are commonly used for measuring small weights and are accurate for measuring items like candy.

Salt typically enhances the sweetness of candies by contrast, rather than making them sour. Sugar is the main ingredient responsible for the sweetness of candies. Sourness in candy is usually achieved by adding ingredients like citric acid or sour flavors.

Toxic Waste candy can be purchased from various online retailers, as well as in specialty candy stores and some larger chain stores. It is known for its extreme sour flavor and is popular among candy enthusiasts.

A heterogeneous mixture, since the peanuts and candy are visibly different and can be physically separated.

The candy bar that seems to have been named after the fourth planet from the sun is called the Mars Bar.

you can't really.

But if you need to then you can take the different kinds of skittle colors and make them in the shape of the PT (periodic table) and the sort the colors into alkaline metals, alkaline metals, metalloids, nonmetals, noble gases, transition metals, and inner transition metals.

I would reccomend looking at a periodic table with color first.

Yes, Mars bar packets can generally be recycled. The packaging may vary by location, so it's best to check with your local recycling program or visit the Mars website for specific recycling guidelines in your area.

Yep. They freeze alright. But if you leave them in to long, say for about 2 days at the most, they explode. Ahhahahah. No joke. I learned the hard way. So yep, they freeze. But the syrup inside them becomes wicked hard, just saying.

Yes, candy typically contains a variety of compounds such as sugar, flavorings, colorants, and preservatives. These compounds contribute to the taste, texture, and appearance of the candy.

Sugar-free candy may still affect blood sugar levels in diabetics because they can contain sugar alcohols or other carbohydrates that can raise blood sugar levels. It's important for diabetics to check the nutrition label for total carbohydrate content and monitor their blood sugar levels after consuming sugar-free candy.

Candy striped shrimp, also known as banded coral shrimp, are found in coral reefs and rocky crevices in the Indo-Pacific region, including the Red Sea, Hawaii, and Australia. They are commonly found in shallow waters with plenty of hiding spots and places to perch.

A gum vulcanizate is a type of rubber compound that has undergone vulcanization, a process in which sulfur and heat are applied to raw rubber to improve its strength, elasticity, and durability. Gum vulcanizates are commonly used in tire manufacturing and other industrial applications where high performance rubber is required.

Candy is made using a combination of sugar, flavorings, and sometimes colorings. These ingredients are heated and mixed together to form a syrup, which is then shaped, cooled, and packaged into the various candy forms we see and enjoy.

Candy would dissolve quickest in hot coffee because the heat helps break down the candy faster. V8 and coke contain additional ingredients that may slow down the dissolving process compared to water.

Mounds are a candy bar made by Hershey's that is named after piles or mounds of sweet coconut covered in chocolate.

It is not recommended to freeze peanut brittle as the moisture from condensation can make it sticky and affect its texture. It is best to store peanut brittle in an airtight container at room temperature to maintain its freshness and crunchiness.

No, they just named the galaxy the milky way because it's like....... well, a milky way.

i think that you have to crush the skittles first (so that you can hardly see them) then filter the substance in then do the chromatography process. sorry if this isn't much help an it might be wrong so you will have to check i am at secondary school and throughout all of my years of being at school i never got taught if you can use chromatography on solids... oh well... why don't you try differant ways yourself i may answer your question

because viscosity is the thickness of a liquid and in order to make good candy the viscosity has to a certain thickness before you let it cool. If the viscosity is thick than the candy will be like taffy if it is runnier when you take it out than the candy will be hard.

Candy dissolves in water because it is mostly sugar, which is a polar molecule. When candy is added to water, the water molecules surround and interact with the sugar molecules, breaking them apart and dispersing them throughout the water. This process is called dissolution.

Skittle are homogeneous and M&M's are homogeneous also.

Candy spray typically contains sugar, water, artificial flavors, colors, acids, and preservatives. Some formulations may also include additional ingredients like glucose syrup or gum arabic as thickeners or stabilizers.