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.
Answer:
As the frequency decreases, you hear a lower pitch
Explanation:
The lower the frequency, the lower the pitch.
Her middle name is Beth :)
