bonding in food

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From: Sally Seebode (sseebode@earthlink.net)
Date: Wed Nov 28 2001 - 16:13:02 PST

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From: "Sally Seebode" <sseebode@earthlink.net>
Subject: bonding in food
Date: Wed, 28 Nov 2001 16:13:02 -0800

I do a seasonal peanut brittle lab in chemistry. I'm looking for information regarding the bonding of sugar since it obviously does something different to make the brittle. Does anyone know what heating to high temperature does to the bonding in sugar or know of a resource for finding out?
sally

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