When making candy, a sugar solution is heated and the water is boiled off. In this process, the solution/syrup becomes more and more concentrated. This increase in concentration will cause the boiling point to increase. This will continue until the temperature climbs above 330 0F at which point the syrup will begin to darken.  Why does this occur?   The sugars will begin to decompose driving off volatile compounds leaving a nutty flavor A solid sugar will form which light cannot pass thourgh The sugar molecules will react to form a single molecule. The water will begin to burn

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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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Chapter1: Chemical Foundations
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When making candy, a sugar solution is heated and the water is boiled off. In this process, the solution/syrup becomes more and more concentrated. This increase in concentration will cause the boiling point to increase. This will continue until the temperature climbs above 330 0F at which point the syrup will begin to darken.  Why does this occur?

 

The sugars will begin to decompose driving off volatile compounds leaving a nutty flavor

A solid sugar will form which light cannot pass thourgh

The sugar molecules will react to form a single molecule.

The water will begin to burn

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