Answer:
C. When possible, cook in the oven rather than on the stovetop,
A. Buy in single-serving sizes, which uses less packaging than bulk items.
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.
It occurred during the Age of Pericles.
Hope I Helped
Mark Brainliest!!
