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?

Fundamentals Of Analytical Chemistry

9th Edition

ISBN:9781285640686

Author:Skoog

Publisher:Skoog

Chapter12: Gravimetric Methods Of Analysis

Section: Chapter Questions

Problem 12.5QAP

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