Why does sugar melt and what does saccharification mean

Hello: I think it's due to the movement between molecules. Sugar also melts in the air, just not as quickly as in the water. From this, it can be seen that water is a catalyst that accelerates the melting of sugar.

Sugars are crystals. The characteristic of a crystal is that it has a fixed boiling point. Amorphous does not. As long as it is a crystal, it melts when it reaches the melting point when it encounters heat, such as salt, iron, water, etc. Therefore, the brine melts when heated to the melting point, and vaporizes when heated to the boiling point.

It is also composed of molecules, and when it encounters water, the molecules no longer gather together and separate, which is called dissolution.

Dissolution refers to the process by which one substance (solute) is dispersed into a solution in another substance (solvent). For example, table salt or sugar is dissolved in water to form an aqueous solution.

Substances are dissolved in water and usually go through two processes: one is the diffusion process of solute molecules (or ions), which is a physical process that requires the absorption of heat; The other is the process of solute molecules (or ions) and water molecules interacting to form hydrated molecules (or hydrated ions), which is a chemical process that releases heat.

In the air, solid sugar molecules cannot effectively diffuse into the air, and therefore cannot form a solution.

In water, it ,.. under the action of water molecules

When heated, heat is absorbed, and the kinetic energy of the molecule increases. Essentially, the sugar cubes have dissolved into the water. Because the temperature is high, you still don't understand: the mother of sugar is water!

When heated, heat is absorbed, and the kinetic energy of the molecule increases.

It reaches the tipping point where it changes from a solid state to a liquid state.

Good question, I want to know too.

Saccharification, which refers to the process of adding water to decompose starch into sweet products, is the main process of starch sugar manufacturing process, and is also the main process of many intermediate products in the process of food fermentation. Moreover, the method of saccharification depends on the sweetness of the product and the corresponding physical and chemical properties.

The method of saccharification is as follows:

1. Acid method. The acid method uses inorganic acids as catalysts to hydrolyze starch into intermediate products such as dextrin, maltose and other oligosaccharides "oligosaccharides", and finally generate monosaccharides such as glucose. There is a pressurized tank method for batch operation and a pipeline method for continuous operation.

2. Enzymatic method. The enzymatic method uses amylase to hydrolyze starch. Starch is first liquefied by liquefaction enzyme to produce intermediate products such as dextrin, and then saccharified by saccharification enzyme to produce maltose and glucose.

In this way, it is called the whole enzymatic method because it is hydrolyzed with all enzymes. With liquefied enzyme and saccharifying enzyme, also known as double enzymatic method.

3. Acidase binding method.

The acid-enzyme binding method adopts acid liquefaction, enzymatic saccharification, and mutual combination. The product prepared by starch saccharification is starch sugar. Usually the degree of hydrolysis or saccharification degree is calculated according to glucose equivalent (referred to as DE value) as the characteristic index of starch sugar.

No, it's a melting phenomenon.

The melting can be carried out at any temperature, and in general, the higher the temperature of the Kaiwan solution, the faster it will dissolve, and the more substances will be dissolved, with the exception of calcium hydroxide. During the dissolution process, the temperature of some solutions increases, such as sodium hydroxide (NaOH) dissolved in water; The temperature of some solutions should be lowered, such as sodium nitrate, sodium chloride, etc. to be dissolved in water.

1. Sugar will change its solid state due to temperature and humidity; Ambush and.

2. Sugar was originally extracted from liquid, and candy is a solid agglomeration made by processing with sugar as the main material. Sugar has a strong ability to absorb water, and in humid air, sugar has a very low moisture-proof ability, and it will easily melt at relatively high temperatures;

3. The sugar is in the silver environment of the drying hall, the sealing degree is relatively good, and the sugar cannot absorb water, so it will never change the solid state.

1. Sugar will change its solid state due to temperature and humidity;

2. Sugar is originally extracted from liquid, and candy is a solid agglomeration made by processing sugar as the main material. Sugar has a strong ability to absorb water, and in humid air, sugar has a very low moisture-proof ability, and it will easily melt at relatively high temperatures;

3. The sugar is in a dry environment, the sealing degree is relatively good, and the sugar cannot absorb water, so it will never change the solid state.

Method: 1. Crush or crush the rock sugar, so that the contact surface with water will become larger;

2. Increase the water temperature, the higher the water temperature, the easier it is to dissolve the rock sugar;

3. Add as much water as possible and stir constantly, which can reduce the concentration of sucrose near rock sugar, so as to speed up the neutralization of Rongzhaoyan.