Thu, 24 August 2017
Give Blinkist a try! https://www.blinkist.com/MinuteEarth What exactly makes sugary syrups so sticky, when neither water nor sugar is very sticky on its own? Support MinuteEarth on Patreon: http://www.patreon.com/minuteearth ___________________________________________ Subscribe to MinuteEarth on YouTube: http://goo.gl/EpIDGd Say hello on Facebook: http://goo.gl/FpAvo6 And download our videos on itunes: https://goo.gl/sfwS6n Credits (and Twitter handles): ___________________________________________ References: Elert, M., Personal Communication, July 2017. Husband, T. (2014). The Sweet Science of Candymaking. Retrieved from: https://www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past-issues/archive-2014-2015/candymaking.html Longinotti, M.P. & Corti, H.R. (2008) Viscosity of concentrated sucrose and trehalose aqueous solutions including the supercooled regime. Journal of Physical and Chemical Reference Data, 37: 1503-1516. Molinero, V., Cagin, T., Goddard, W.A. (2003) Sugar, water and free volume networks in concentrated sucrose solutions. Chemical Physics Letters, 377:469–474. Retrieved from: https://pdfs.semanticscholar.org/8b49/ce63d9430af305c87c1dadfa0ec9bc646461.pdf Wang, L.P., Personal Communication, February 2017. Xia, J., & Case, D. A. (2012). Sucrose in Aqueous Solution Revisited: 1. Molecular Dynamics Simulations and Direct and Indirect Dipolar Coupling Analysis. Biopolymers, 97(5), 276–288. http://doi.org/10.1002/bip.22017 ___________________________________________ Sugar beet field - Gilles San Martin Sugar Cubes - David Pacey |