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.
<span>In Ewe ensembles, the gankogui and axatse function as </span>C. the controlling instruments of the ensemble. Gankogui<span> is an African bell and it is a percussion instrument is made of forged iron and comes in various sizes. Axatse</span><span> is the name of this rattle or idiophone.</span>
Henri Émile Benoît Matisse was a French artist, known for both his use of colour and his fluid and original draughtsmanship. He was a draughtsman, printmaker, and sculptor, but is known primarily as a painter
II and IV only
Hope this helps!
I'm Pretty Sure It Was Middle Ages And Renaissance.
