The answer is letter b, johnson
The last one because it lists both realistic pros and cons to using stock footage :)
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:
Its asking what you think and for me id say positive
Explanation:
