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Candy Floss, Cellulose, Sugars and Foods
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Chapter 2 describes conversion of cellulose to useful products in the 19th century (rayon, celluloid, guncotton) and the role of glucose in its chemical structure. The preparation of candy floss (cotton candy) is described and how the method is relevant to spinning synthetic fibres. The composition of sugar and the composition of foods is explained. In particular, the distinction among starch, sugar, carbohydrates, monosaccharides, and polysaccharides is made. Conversion of crops to bioethanol is described.
Title: Candy Floss, Cellulose, Sugars and Foods
Description:
Chapter 2 describes conversion of cellulose to useful products in the 19th century (rayon, celluloid, guncotton) and the role of glucose in its chemical structure.
The preparation of candy floss (cotton candy) is described and how the method is relevant to spinning synthetic fibres.
The composition of sugar and the composition of foods is explained.
In particular, the distinction among starch, sugar, carbohydrates, monosaccharides, and polysaccharides is made.
Conversion of crops to bioethanol is described.
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