It was about 1597. Hope this helps. :)
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.
NCIS!!!! Oh I love that guy but he was fired
I have never heard about this so i did some research....... According to weegy (website) They say its true here is the link:
https://www.weegy.com/?ConversationId=DYMRZELG
Hope this helps and have a great day!
