Why does adding sugar to rasberries make them juicy?
487580
It doesn't make the raspberries juicy or juicier per se. The juice, mostly water, is already there and is just brought to a different place by the laws of kinetic energy and a special type of diffusion of water called OSMOSIS. Water that is inside the raspberry cells moves by osmosis (through the semi-permiable raspberry cell membrane) to an area of relatively higher water (hypotonic) in raspberry cells to an area of relatively lower water concentration (hypertonic) on the outside edges where the sugar is sprinkled.  \n\nIt's the same reason why soaking your feet in epson salts will make them less swollen, why putting salt on beef jerky makes it dehydrated-shriveled and thus it won't rot in your backpack, why salty chips-nachos at happy hour make you thirstier, why snarol kills snails, why salt and sugar are added by the food industry as preservatives to so many of our foods. THUS: Water moves from high water (hypotonic solution) to low water (more hypertonic solution) in an attempt to reach equilibrium and make an isotonic solution (If there's enough ingredients to let it reach full equilibrium).
512503
likely to be due to the osmotic gradient set up due to the high carboydrate concentration in the cytosol.\n\non the other hand, who cares?
125879
Because Black is SWEET
287870
Yes. It raises the pH, making the fruit less acidic.
44106
Sugar alcohols, also know as polyols, are ingredients used as sweeteners and bulking agents. They occur naturally in foods and come from plant products such as fruits and berries. As a sugar substitute, they provide fewer calories (about a half to one-third less calories) than regular sugar. This is because they are converted to glucose more slowly, require little or no insulin to be metabolized and don't cause sudden increases in blood sugar. This makes them popular among individuals with diabetes; however, their use is becoming more common by just about everyone. You may be consuming them and not even know it.
196598
Fruit's good as long as it's one fruit. If it's Strawberry scent, that's cool. If it's Peach Melon Lemonberry Sugar Pie, no. D:
637629
The origins are somewhat obscure. It is not related to the file type of rasp. In fact, raspberries were once simply called rasps.
609711
hiccup berry! about a berry that makes people hiccup!
698008
I don't believe it is any of the above.   When you add sugar to a bowl of strawberries, it creates a syrup.....
617444
It is a metabolic product which ultimately derives from glucose. You may have had some high sugar food stuffs. Then again there is the occasional error.
497628
Sugar causes the body to produce insulin and this leads to the storage of excess calories as fat.  Sodium doesn't have much to do with fat at all.
1088631
White sugar has had all nutrients bleached out of it.\nBrown sugar still retains some nutrients even after processing\nBrown is better.
178427
There is one general fact that all food cause "at some point" bacteria gathering on your food, if they don't have sugar, they might have fibers which still helps building cavaties..\nIf u'd just brushed and had that cucumber, gargle with water and salt or Listerin, after all the tooth paste protection was designed to last for some time in your mouth... and most importantly drink water.
385374
Wow, this is a random question if I ever heard one.\nBut, apple juice is mainly water and sugar, so see the attached link for info on how sugar effects flowers.\n\nAdding sugar to the water in which you place the flowers will not have any positive effect on the life of the flower. This is because roots (or in this case the base of the stem) only absorb salts and water, which are then transported to the rest of the plant. They do not absorb sugars. In fact, adding sugar could be detrimental to flowers because it will make it harder for the flowers to absorb water and they will wilt. This effect becomes stronger as you raise the concentration of the sugar in the water.
168651
At a higher temperature, the water molecules are further apart, thus creating more space for the molecules of sugar.  Consider two identical bottles: (A) is filled with sand and (B) is filled with gravel.  If you pour water in each bottle, which one will take more water?  Obviously (B) because there is more space available.
818272
There is an optimal evirnment for bacteria growth. Honney is too sugary (too much food) and pickels have too much acid in the liquid. This does not mean that they will never grow though.
161498
The sugars that naturally occur in fruits and vegetables are generally good for you, in moderate amounts.  To me this means if my body needed a certain amount of sugar during a day, I would hope to get it from a natural source like fruit.  You are right, some fruits are sweeter and do have more sugar in them, so if you have a question about any particular fruit, ask away!  Fructose, sucrose and glucose are usually found in fruits, berries, melons, some vegetables, and honey. Fructose has a low glycemic index relative to sucrose and donesn't cause the same high and low peaks in blood sugar levels as glucose and sucrose.  A lower glycemic index suggests slower rates of digestion and absorption of the sugars and starches in the foods and a lower glycemic response equates to a lower insulin demand, better long-term blood glucose control and a reduction in blood lipids.  Fructose is thus perceived as a “healthier” natural sugar.  Unfortunately, the new food label lumps all sugars (disaccharides) together and makes it hard for consumers to identify sources of "added" sugar in processed or manufactured foods.  Thus, natural foods like fruits are probably the best way to go!