THE CHEMISTRY OF CANDY: MAKING TAFFY The ingredients in taffy contain sucrose, glucose. and triacylglycerides and com syrup in taffy prevents crystallization of sucrose with the supersaturated solution. a) Why would we expect that glucose is attracted to sucrose? b) Provide a molccular cxplanation for what would happen with the taffy if the corn syrup was omitted? c} What is the strongest possible intermolecular force between the sucrose and triacylglycerides?
THE CHEMISTRY OF CANDY: MAKING TAFFY The ingredients in taffy contain sucrose, glucose. and triacylglycerides and com syrup in taffy prevents crystallization of sucrose with the supersaturated solution. a) Why would we expect that glucose is attracted to sucrose? b) Provide a molccular cxplanation for what would happen with the taffy if the corn syrup was omitted? c} What is the strongest possible intermolecular force between the sucrose and triacylglycerides?
Chapter12: Gravimetric Methods Of Analysis
Section: Chapter Questions
Problem 12.5QAP
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