Not sure if this is helpful but The Chemistry Behind Candy Science
These two monosaccharides are glucose and fructose. Because of the sucrose molecule structure we can make all kinds of candy just using sugar and a liquid, and sometimes a bit of fat. When you heat the sucrose molecule to the right temperature it breaks apart and forms caramel.
Answer:
omg super cute! Those are amzing! Put those in an art muesuem
Explanation:
Type of autocracy; ruler gains power through inheritance; formal restrictions limit power, often restricting the monarch to ceremonial status
Kanoodle Brain Twisting Solitaire?
