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Materials for the 21st Century$
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David Segal

Print publication date: 2017

Print ISBN-13: 9780198804079

Published to Oxford Scholarship Online: July 2017

DOI: 10.1093/oso/9780198804079.001.0001

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Candy Floss, Cellulose, Sugars and Foods

Candy Floss, Cellulose, Sugars and Foods

Chapter:
(p.13) 2 Candy Floss, Cellulose, Sugars and Foods
Source:
Materials for the 21st Century
Author(s):

David Segal

Publisher:
Oxford University Press
DOI:10.1093/oso/9780198804079.003.0002

Chapter 2 describes conversion of cellulose to useful products in the 19th century (rayon, celluloid, guncotton) and the role of glucose in its chemical structure. The preparation of candy floss (cotton candy) is described and how the method is relevant to spinning synthetic fibres. The composition of sugar and the composition of foods is explained. In particular, the distinction among starch, sugar, carbohydrates, monosaccharides, and polysaccharides is made. Conversion of crops to bioethanol is described.

Keywords:   cellulose, rayon, celluloid, sugar, starch, carbohydrates, monosaccharides, polysaccharides, candy floss

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