Answer:
14.The answer is D contextualism
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.
Just express yourself say how you feel about music be you.
Giorgio Barbarelli da Castelfranco
Leonardo da Vinci
because I like how he draw the Mona Lisa and how he makes her mysterious smile
