Instructions
This lesson covers the following concepts:
- Sugars hydrogen bond with and dissolve in water
- Sugar crystals (or not)
The readings for this lesson are from The Science of Cooking:
- 1.3.9.1 – Sugars are carbohydrates (p. 35-44)
Lecture Videos
| Videos | Slides |
| 16.1 Sugar Chemistry | 16.1 sugar |
| How to cook sugar syrup | |
| 16.3 Crystallization | 16.3 crystallization |
| Blown sugar apple | |
| The Science of Sugar |
Post Video Check-In Questions: http://blackboard.richmond.edu/
The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.
Worksheets
Recommended by not graded:
Go to Lesson 17
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