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.
A. The politics of peace and war in Europe at the time
Answer:
I think it is simple spelling mistake but I am not too sure about it so if you get it wrong the I am really sorry!