a.Recognize the difference between crystalline and non-crystalline confectionery. b. What exactly is the logic behind the word "interfering" agents in the confectionery industry? Give at least two examples of interfering with crystallization and explain how each one works. c. Explain why sugar is important in meal preparation.
a.Recognize the difference between crystalline and non-crystalline confectionery. b. What exactly is the logic behind the word "interfering" agents in the confectionery industry? Give at least two examples of interfering with crystallization and explain how each one works. c. Explain why sugar is important in meal preparation.
Introductory Chemistry: An Active Learning Approach
6th Edition
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Mark S. Cracolice, Ed Peters
Chapter16: Solutions
Section: Chapter Questions
Problem 24E
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{rovide a short and concise explanation:
a.Recognize the difference between crystalline and non-crystalline confectionery.
b. What exactly is the logic behind the word "interfering" agents in the confectionery industry? Give at least two examples of interfering with crystallization and explain how each one works.
c. Explain why sugar is important in meal preparation.
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