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.
b brownie is corre /.....................................
a. She was the highest paid artist in Henry VIII’s court.
was the highest paid artist in Henry VIII’s court.b. She was involved in Queen Elizabeth’s court
Answer: d. A and B are true.
