All carbohydrates, including sugar, therefore contain the same three elements:carbon<span>, </span>hydrogen<span> and </span>oxygen<span>.</span>
Answer:
luster, streak, hardness, cleavage, fracture, and crystal form are the most useful physical properties for identifying most minerals. Other properties-such as reaction with acid, magnetism, specific gravity, tenacity, taste, odor, feel, and presence of striations-are helpful in identifying certain minerals.
The answer is in the question. It's called imprinting.
