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Author Question: Describe the action of the yeast on the sugar. What will be an ideal ... (Read 68 times)

Chelseaamend

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on: Aug 2, 2018
Describe the action of the yeast on the sugar.
 
  What will be an ideal response?

Question 2

What is the relationship of the amount of water in the mixture to the temperature of the mixture as it cooks?
 
  What will be an ideal response?


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JaynaD87

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Reply #1 on: Aug 2, 2018
Answer to Question 1

Sucrose, a disaccharide, is split into its component monosaccharide's, glucose and fructose. As the yeast metabolizes the sugar it creates carbon dioxide (CO2) as one of the end products. The CO2 creates bubbles in the mix, which carbonates the drink.

Answer to Question 2

When all of the water is boiled off of a sugar mixture, the sugar melts and breaks down. The more concentrated the sugar syrup becomes, the harder the candy will be. Overall, the less water there is in a syrup, the hotter it can get and the harder the candy will be.


Chelseaamend

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Reply #2 on: Aug 2, 2018
Thank you!


JaynaD87

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Reply #3 on: Aug 2, 2018
Always glad to help...


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