Search results
Results from the WOW.Com Content Network
The increase in viscosity for sucrose solutions is particularly dramatic, and explains in part the common experience of sugar water being "sticky". Table: Viscosities (in mPa·s) of aqueous solutions at T = 20 °C for various solutes and mass percentages [ 21 ]
Sugarcane and bowl of sugar. This is a list of sugars and sugar products. Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
This is an accepted version of this page This is the latest accepted revision, reviewed on 18 December 2024. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown ...
The activation energy Q takes a different value depending on whether the high or low temperature limit is being considered: it changes from a high value Q H at low temperatures (in the glassy state) to a low value Q L at high temperatures (in the liquid state). Common logarithm of viscosity against temperature for B 2 O 3, showing two regimes
Brown sugar comes either from the late stages of cane sugar refining, when sugar forms fine crystals with significant molasses content, or from coating white refined sugar with a cane molasses syrup (blackstrap molasses). Brown sugar's color and taste become stronger with increasing molasses content, as do its moisture-retaining properties.
MM2 may refer to: MM2, a class of force fields; see force field (chemistry) MM2 (MMS), an interface utilized by the Multimedia Messaging Service standard; Mega Man 2, a 1988 video game for the NES; Mega Man II, a 1991 video game for the Game Boy; Midtown Madness 2, a 2000 video game for the PC; Motocross Madness 2, a 2000 video game for the PC
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Sugar substitute products are commercially available in various forms, such as small pills, powders, and packets.
In such cases, the °Bx value clearly cannot be equated with the sucrose content, but it may represent a good approximation to the total sugar content. For example, an 11.0% by mass D-Glucose ("grape sugar") solution measured 10.9 °Bx using a hand held instrument.