the lollipop that i bougth is sweeter than chocolate
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A candy recipe calls for 175 of chocolate. _____________
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Which will dissolve faster, a lollipop or powdered sugar? Explain the difference in the rates of reaction.
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The manufacture of chocolates containing a liquid center is an interesting application of enzyme engineering. The flavored liquid center consists largely of an aqueous solution of sugars rich in fructose to provide sweetness. The technical dilemma is the following: the chocolate coating must be prepared by pouring hot melted chocolate over a solid (or almost solid) core, yet the final product must have a liquid, fructose-rich center. Suggest a way to solve this problem. (Hint: Sucrose is much less soluble than a mixture of glucose and fructose.)
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