Whe sucrose is heated to 483 K temperature, it loses water and forms a brown amorphouse substance called

Options

A. Aspartame
B. Caramel
C. Alitame
D. Sucrolose

Answer

To solve the question regarding the heating of sucrose and the formation of a brown amorphous substance, we can follow these steps:

### Step 1: Understanding the Process
When sucrose (table sugar) is heated, it undergoes a chemical change. This change involves the loss of water molecules, which leads to the formation of a new substance.

**Hint:** Consider what happens to sugar when it is heated. What kind of changes occur?

### Step 2: Identifying the Temperature
The question specifies that the heating occurs at 483 K. This temperature is significant because it is high enough to initiate the breakdown of sucrose and the subsequent reactions that lead to caramelization.

**Hint:** Think about the importance of temperature in chemical reactions. How does it affect the rate and type of reactions?

### Step 3: Formation of the Brown Amorphous Substance
As sucrose is heated to 483 K, it loses water and transforms into a brown substance. This substance is known for its color and flavor characteristics.

**Hint:** What do you know about the products formed when sugar is heated? Can you recall any specific names or terms?

### Step 4: Naming the Substance
The brown amorphous substance formed from the heating of sucrose is called **caramel**. Caramel has a distinct nutty flavor and is commonly used in cooking and confectionery.

**Hint:** What is the common term used for the product of sugar heating? Think about culinary uses of sugar.

### Step 5: Understanding the Process of Caramelization
The process that leads to the formation of caramel is known as **caramelization**. This is a non-enzymatic oxidation reaction where sugar molecules break down and recombine to form new compounds, resulting in the characteristic flavor and color of caramel.

**Hint:** What is the term for the reaction that occurs when sugar is heated? Consider the nature of this reaction.

### Final Answer
When sucrose is heated to 483 K, it loses water and forms a brown amorphous substance called **caramel**. This process is known as **caramelization**, which is a non-enzymatic oxidation reaction.