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.
Texture is the way something feels to the touch, or looks to the eye. Words like rough, silky, shiny and dull help writers describe the texture of an object. An artist shows texture to accomplish the same goal. There are two types of texture: tactile and visual.
Answer: Performance preparation (PA) Performance preparation should be an essential part of practicing. ... It is important to practice the performance-focus so that you are focusing on the musical communication instead of only the technical things. You need to think about all the details of the performance in advance.
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