
What happens when sugar is heated?
Answer
485.4k+ views
Hint: Think of a decomposition reaction of sugar. Also, recall that sugar becomes brown when heated.
Complete step by step answer:
Commonly available sugar (table) is sucrose. It is a disaccharide containing two monomers glucose and fructose. Upon heat, sugar first melts. The physical state changes from solid to liquid. On further heating, sucrose breaks into glucose and fructose. Upon further heating to high temperature, water is lost. The individual components, glucose and fructose react with each other to produce several different compounds. These different compounds provide different flavour elements for caramel, such as butterscotch, nutty and toasty flavors. With increase in the temperature, the color of sugars darkens. The process is known as caramelisation.
When sugar is continuously heated at very high temperature, a black powdery substance is obtained. This substance is charred sugar. This process is a chemical change.
Sucrose is a carbohydrate (hydrate of carbon). The chemical formula of sucrose is \[{{\rm{C}}_{12}}{{\rm{H}}_{22}}{{\rm{O}}_{11}}\]. On heating, sucrose decomposes to carbon and water.
\[{{\rm{C}}_{12}}{{\rm{H}}_{22}}{{\rm{O}}_{11}} \to 12{\rm{ C + 11 }}{{\rm{H}}_2}{\rm{O }}\]
Water is lost as steam and only black ashes remains which contains carbon.
Note:
Caramelisation is browning of sugar. Caramelisation has widespread use in cooking to obtain brown colour and sweet nutty flavor.
Complete step by step answer:
Commonly available sugar (table) is sucrose. It is a disaccharide containing two monomers glucose and fructose. Upon heat, sugar first melts. The physical state changes from solid to liquid. On further heating, sucrose breaks into glucose and fructose. Upon further heating to high temperature, water is lost. The individual components, glucose and fructose react with each other to produce several different compounds. These different compounds provide different flavour elements for caramel, such as butterscotch, nutty and toasty flavors. With increase in the temperature, the color of sugars darkens. The process is known as caramelisation.
When sugar is continuously heated at very high temperature, a black powdery substance is obtained. This substance is charred sugar. This process is a chemical change.
Sucrose is a carbohydrate (hydrate of carbon). The chemical formula of sucrose is \[{{\rm{C}}_{12}}{{\rm{H}}_{22}}{{\rm{O}}_{11}}\]. On heating, sucrose decomposes to carbon and water.
\[{{\rm{C}}_{12}}{{\rm{H}}_{22}}{{\rm{O}}_{11}} \to 12{\rm{ C + 11 }}{{\rm{H}}_2}{\rm{O }}\]
Water is lost as steam and only black ashes remains which contains carbon.
Note:
Caramelisation is browning of sugar. Caramelisation has widespread use in cooking to obtain brown colour and sweet nutty flavor.
Recently Updated Pages
Master Class 12 Economics: Engaging Questions & Answers for Success

Master Class 12 Maths: Engaging Questions & Answers for Success

Master Class 12 Biology: Engaging Questions & Answers for Success

Master Class 12 Physics: Engaging Questions & Answers for Success

Master Class 12 Business Studies: Engaging Questions & Answers for Success

Master Class 12 English: Engaging Questions & Answers for Success

Trending doubts
Which are the Top 10 Largest Countries of the World?

Differentiate between homogeneous and heterogeneous class 12 chemistry CBSE

What is a transformer Explain the principle construction class 12 physics CBSE

Draw a labelled sketch of the human eye class 12 physics CBSE

What are the major means of transport Explain each class 12 social science CBSE

How much time does it take to bleed after eating p class 12 biology CBSE
