Sugar and other carbohydrates

This post on sugar (and other carbohydrates) belongs to a small series about our most basic ingredients – water (and its solid form ice), salt (in relation to brining) and fat (including saturated fat). The name carbohydrate derives from ‘hydrated’ carbon (carbon combined with hydrogen/oxygen) – shortened to carbohydrate (hydrocarbons are inorganic forms of  C/H/O

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Sugar glass

Glasses are at a transition point between a solid, which has an ordered interlocked arrangement, and a liquid, whose constituents are free to flow around each other (however painstakingly). For lack of a better description, a glass is an amorphous solid whose constituent particles are jammed together and cannot easily flow, but that does not

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