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Author Question: The rate at which candy cools is crucial in candy production because sugar molecules move slowly in ... (Read 79 times)

DyllonKazuo

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on: Aug 19, 2018
The rate at which candy cools is crucial in candy production because sugar molecules move slowly in a hot solution, but drastically speed up as the temperature drops.
  Indicate whether the statement is true or false

Question 2

Days with high humidity in the air are preferred by confectionary makers when preparing candy.
  Indicate whether the statement is true or false


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mrphibs

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Reply #1 on: Aug 19, 2018
Answer to Question 1

F

Answer to Question 2

F


DyllonKazuo

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Reply 2 on: Aug 19, 2018
YES! Correct, THANKS for helping me on my review

carlsona147

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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