1. Properties of Sugar Sweetness Caramelization Solubility
Crystallization
How the atoms are arranged in the ring structure causes differences in these properties!

2. Sweetness Sugar molecules “fit” on the taste buds of the tongue
Sugars range in sweetness:
Fructose, Sucrose, Glucose, Galactose, Maltose, Lactose

3. What factors affect sweetness?
Please answer this question and give a few examples … see book page 222 or internet.

4. Caramelization Browning reaction Low or high pH
Heat sugar – water molecules leave
Carbon is left behind – brown colour

5. Solubility Highly Soluble in water How come?? Look it up!
Define: Saturated & supersaturated solutions

6. Crystallization
When sugar solution is boiled, water evaporates, crystals are left behind
Particle added to supersaturated solution
Crystallization begins
Additional crystals form on top of one another
Which type of sugars form the largest crystals? Smallest?