Question

When white sugar granules are heated, they melts. When the melt is cooled quickly, a brittle solid form of toffee is produced. How does the structure of the sugar change?
A. Amorphous to polymeric
B. Crystalline to amorphous
C. Crystalline to polymeric
D. Polymeric to amorphous

Answer 1

I would go for B, because when it is solid, is like a salt, a crystal with a molecular arrangements called 'crystalline', but after melting and being cooled cooled, it gets kind of a structure than is solid and liquid at the same phase or time -amorphous.

Answer 2

Ohhhh thanks!

Answer 3

My pleasure.