INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Glucose, a simple sugar, melts at 150 degrees Celsius. This is equivalent to
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101.1 degrees Fahrenheit
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238 degrees Fahrenheit
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65.5 degrees Fahrenheit
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302 degrees Fahrenheit
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Explanation:
Detailed explanation-1: -So, due to the presence of polar bond by and group, the molecules ISA high melting point as compared to the cyclone season, which only has the dispersion forces. So this is the reason why glucose has a higher melting point.
Detailed explanation-2: -A solution of glucose (M.M =180 g mol−1) in water has a boiling point of 109.20∘C.
Detailed explanation-3: -Glucose, C6H12O6, has a melting point of 150 deg C and a boiling point of 530 deg C.
There is 1 question to complete.