Answer:
is there anything else here?
Explanation:
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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:
The answer is d. All of the above are true.
Answer:
I am pretty sure it's 2 and why does my answer have to be so long it won't let me submit so just ignore everything after the 2
