Sugar's influence on starch gelatinization, protein interactions and batter stability makes it a critical component in cake ...

The ball-and-stick and first space-filling model show that sucrose is a large molecule made up of carbon, oxygen, and hydrogen. Sucrose has many O–H bonds which are polar. These polar areas are shown ...

Plot a graph of your results, with the percentage change in mass on the vertical axis, and sugar solution concentration on the horizontal axis. Find the concentration of sucrose solution when the ...

Benedict's solution gradually turns from blue to cloudy orange or brick red when heated with a reducing sugar. Sucrose is a non-reducing sugar and does not react with Benedict's solution.