Yes but it is a different sugar it is a type of completely natural sugar.

There are several soda pop brands that are currently using Stevia in their drinks. Some of them are Coke, Pepsi, Sprte Gree, Blue Shy Free, Sans and Zevia. The reasoniing for using this in the soft drinks is because it has nno calories and it is roughly 300 times sweeter than sugar.

It decomposes into volatile compounds, then those compounds catch fire and set the rest of the sugar/caramel on fire.

multiple units of CH2O and spacial arrangement of their parts around asymetrical carbons, multiple hydroxyls, and its carbonyl group.

yes sugar canes are monocots

This completely depends on the type of substance being measured.

Teaspoons are a volumetric measure, and grams are a mass/weight measure.

So, as the densities of substances vary, the volume to mass measurements vary.

James M. Schlatter

Sugar Canes. I Should Know.... I Live Here..

yes because without acid in candy, we would EXPLODE!!

Not so easy there, Alcohol is a molecule, not a solution. You put things together to make alcohol, but that requires altering them at a molecular level. That usually requires heat or pressure. And as we all know alcohol is extremely flammable, so lets not go adding sugar to stuff. It could go boom!!!

Making sugar is a process of refining the juice from sugar cane, then adding back the various bits necessary (the molasses) (unless making white sugar) to achieve the various degrees of brown sugar. So muscovado is a combination of white sugar and molasses. However some companies only partially refine the juice from the sugar cane, which avoids them having to add the molasses back to the sugar.

No, generally, if a recipe calls for molasses than palm sugar would not be a good substitute. Molasses is used for the flavor it gives, not so much as a sweetener. If you used equal parts palm sugar in place of molasses, the flavor of the end-product would not be what is intended, and for baking, the texture, etc. might be affected. If there is only a little bit of molasses called for in a non-baking recipe, than I'd say you could substitute a smaller amount of palm sugar for the sweetness the molasses would have imparted to the dish, but only if additional sugar is not already included. Many times, small amounts of molasses could be left out entirely. If there is a significant amount of molasses in a recipe, however, then it is not interchangeable with any type of sugar.

Sugar crystals are a solid form of sucrose.

Sugar cane is a warm wet weather crop. In the US, south Florida, Louisiana, parts of Mississippi, and gulf coast Texas are able to grow cane. Cuba is a large producer of cane. It is grown much like wheat, covering large tracks of land. Is is often harvested by hand.

There are 198 grams of sugar in one cup. Therefore 136 grams of sugar is equivalent to 2/3 cup of sugar.

C12H19Cl3O8

yes

Scientifically, sugar is classified by its chemical composition. For example: dextrose, maltose; fructose, etc.

Sugar is classified for sale in markets and for use in cooking mostly by its origin, the source from which it was derived and/or its physical form. For example: cane sugar, beet sugar, maltose, molasses, syrup, granular sugar, frosting or icing sugar, etc.

In a high enough concentration it can be. Cells (bacterial or otherwise) can only prevent osmosis across their membranes to a limited extent. When a solution is concentrated enough (i.e. hypertonic), it can dessicate the cells, therefore retarding microbial growth and rendering potential pathogens inert .

Some examples of sugar-based preservatives include various syrups (i.e. maple), honey, and fruit preserves (jams). In particular it is useful to note that jam does not require raising temperatures above 104C to kill botulinum spores; although most operations will pasteurize the stock to kill fungal spores which may grow on the top layer of the jam due to recondensed water).

Food that contain a lot of sugar include: Chocolate, cake, biscuits, candy, kendal mint cake (especially good as it release energy slowly.) Sweets, jelly, ice cream. Foods which are naturally high in sugar include almost all fruits and many vegetables (i.e., onions and yams, etc.)

diacetyl orpine hydrochloride

Because the receptors of the tongue react to certain compounds like as if they were sweet even though they don't have glucose. Examples of foods that taste sweet yet do not have glucose include sugar alcohols.

One tbsp of Splenda has 1g of carbs.