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.
I would say you could do:
Posters
Powerpoint
A letter
A class
Or a lesson!
He was an incredible leader and was the biggest part of the southern generals.
Hope this helped :)
