<span>A) mL / s
This is the amount of milliliters per second</span>
This is heated until evaporation occurs and sugar crystals are precipitated. This is similar to how chemical sedimentary rocks are formed (like rock salt or cave limestone). It is then separated into small individual crystals. This can be representative of weathering and erosion of rock into sediment
Glycosidic bonds in starch and ester bonds in triglycerides. The glycosidic bond is considered to be the covalent synthetic bonds that connection ring-molded sugar particles to different atoms. The frame by a buildup response between a liquor or amine of one particle and the anomeric carbon of the sugar, and hence, might be O-connected or N-connected.
