why corbon dioxide is used in sugar processing in sugar industry , explain with reference to the chemical reac
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because sugar is a carbon hydrate, it has carbon,oxygen,hydrogen C6H12O6
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You can make a crystal by combining diff. elements...\n\ne.g:\ncombining carbon, hydrogen and oxygen will result to glucose molecules which will made up to SUGAR CRYSTALS.\n\nI think these are some of the diff. kinds of crystals...\n\nIceland SPar\nAlbite, orthoclase, pyrite, apophylite, anhydrite, quartz...
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Most confectionary is highly processed. Adding foreign substances or failing to clean the processing equipment could easily contaminate large amounts in one go.
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Animal bones were historically used to whiten raw cane sugar.\n\nIn the 19th Century, scientists realized that the decolorizing capability of bone charcoal was much greater than wood char. The sugar refining industry was quick to substitute bone char for wood char.\n\nToday sugar is decolorized with "granular activated carbon", which is made by processing mineral carbon.\n\n"Bone char", also known as bone black or animal charcoal, is a granular black material produced by calcinating animal bones: the bones are heated to high temperatures in the absence of air to drive off volatile substances. It consists mainly of calcium phosphate and a small amount of carbon. Bone char has a very high surface area and a high absorptive capacity for lead, mercury, and arsenic.\n\nBone char is often used in the sugar refining industry for decolorizing (a process patented by Louis Constant in 1812). This leads to worries from vegans and even vegetarians, since about a quarter of the sugar in the US is processed using bone char as a filter (about half of all sugar from sugar cane is processed with bone char, the rest with activated carbon).\n\nAs bone char does not get into the sugar, sugar processed this way is considered parve/Kosher. Vegans are of varying opinions over whether such sugar can be considered truly vegan.
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Salt occurs as (Na+Cl-) \nThe water molecules come between the atoms of salt , and thus breaks the ionic bonding b/w Na+ and Cl-.Na+ is attracted to the lone pair of oxygen atom of the water molecule and Cl-to the H atom of water molecule , thus hydrolysis and solvation of salt occurs, which makes the salt to dissolve fast whereas in sugars, the molecules are quite big and moreover sugar has a planar geometry , and contains bonds like -C-H, -C-OH-, -C-O-C-, these breaking of these bonds require more energy and moreover -C- is non-polar, thus increasing the no. of C atoms will make a compound to dissolve less in water. Sugar has 6 Carbon atoms.\nThus to dissolve sugar , we need stirring.
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Because the synthesis of sugar is a chemical process performed in living organisms.
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to store sugars, and other energy sources for the plant
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sugar is used for any sweet soluble monosaccharide or disaccharide.\n\nMonosaccharides are so called simple sugars, are a group of carbohydrates consisting chiefly of sugars having a molecular formula: C6H12O6 (hexoses) or C5H10O5 (pentoses).\nA white sweet crystalline disaccharide (Sucrose) is found in numerous plants, particularly the sugar cane, sugar beet, and maple-tree sap. It's chemical formula is: C12H22O11
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As said before you can do the classic baking soda and vinagar, but a more dramatic reaction between sulfuric acid and sugar. Mix concentrated sulfuric acid and sugar in a well ventilated glass beaker or container and the acid will dehydrate the sugar leaving a stack of pure carbon
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When the two glucose molecules join, two hydrogen and one oxygen atoms are released, so I think the answer to your question is that the larger molecule is the maltose and the smaller is water (H2O).\n\nHope this helps - now get on with your homework!!  ;-)
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Sugar is one of the main ingredients in the starters of heat-related combustion devices...such as dymanite.\nA mixture of Potassium chlorate + sugar, plus a very small amount of sulfuric acid, will grow to be about 6000 degrees Farenheit.
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sugar is more soluble in organic solvents like acetone than salt. we can exploit this phenomenon to effect a separation. though complete separation may be achieved by crystallisation or precipitation.
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Sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). \nThe 1st link is just general info, the 2nd may give you an idea for an experiment.
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The condensation of two sugar molecules is when these two molecules become covalently bound, through the loss of water. It may help to think of this reaction as the opposite of hydrolizing, or breaking apart two covalently bound sugar molecules. \n\nCheck out this website for more information on condensation reactions. \nhttp://en.wikipedia.org/wiki/Condensation_reaction
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The oxygen is used for the oxidation of glucose molecules, so that they are broken down and release the energy that we need for the metabolic activities inside our body.\nFirst the glucose molecule is acted upon by enzymes which break it into 2 'chains'. The 6 carbon atoms in the chains then react with oxygen to form CO2; and simultaneously an enzyme dehydrogenase removes hydrogen atoms from the glucose molecule which then react with oxygen to form water. \nC6H1206 + 6O2 ----> 6CO2 + 6H20 + energy
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ChemDraw from CambridgeSoft Corporation may be help you. Look at www.cambridgesoft.com
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sugar is a crystal, all crystals are stable until a catalyst is provided to effect change of molecule structure.