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.
True.
it’s one of the reasons to resize a photograph
Well im not to sure who took the pic but i think it was taken to captrue the queser/waterfall wut ever it is, and its purpose was to show the ppl wut some might think is a beautiful sighting.
sorry if this is wrong :)
Answer:
Atmospheric perspective is making objects that are further away less detailed. It can be seen in the mountains as they fade from grayish green to grayish white.
Explanation: give me a thanks and brainly
Answer:
a: foreground
Explanation:
this is where you want the attention of the audience to be so this is your best bet
