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18 lis 2015 · It is possible to remove sugar partially by decantation. Sugar solution is nothing more that a dispersion of the sugar molecules in water due to hydrogen bonding.
When you add the sugar to microwaved water, you are giving all of that oxygen a place to attach (nucleation at the edges of the sugar crystals) and collect into bubbles. The lack of oxygen in stovetop boiled water prevents this.
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools.
Regarding boiling point, the boiling point increase (and the freezing point depression) depends only on the number of particles dissolved in the solution. The term for this is the "colligative" properties of these substances.
9 cze 2021 · While the sugar syrup is boiling, water will evaporate. Boil it for longer and you’ll evaporate more water. But how do you know you’ve evaporated enough water?
17 paź 2021 · Boiling a mixture of sugar and water does more than simply allow larger volumes of sucrose to dissolve in water. As the temperature of the sugar solution rises, water evaporates and leaves behind the sugar in its molten form.
22 cze 2021 · Making candy is often described as a science, requiring thermometers to boil that sugar syrup to the exact right temperature. Alternatively, you can cook the syrup to a prescribed stage, “cook to hard crack”, which can be daunting.
