After a good long amount of research, I found that the scientific answer to this question would be a big ol’ dink
Answer:
i think they would be all the same
Explanation:
they sound like sugars
A lot of cooking involves chemistry and is essentially a series of chemical reactions. Knowing about this kitchen chemistry can help you to understand much more about what’s happening – and why your recipes sometimes go wrong.Bananas turning brown is kitchen science.Why curry is hot uses chemical formulas.What happenes when meat cooks involves chemical formulas.Why popcorn pops inovopves chemical formulas.And,why honey is good for sore throats involves chemical formulas.
For a reaction to occur, there should be mobility of ions in reactant side.
If the reactant is larger, its mobility will be lesser than that of smaller ones.
So reactants smaller in size have higher mobility which makes reaction faster.
Hence D is the correct option.
Hope this helps, have a great day/night ahead!
Something that melts, something that changes shapes (for instance, play dough being squished), something that boils, something being mixed or dissolved (but only if it doesn't chemically react), etc. A physical change is a change of state of matter.
