To observe the changes during dry heating of sugar.

Dry heating of sugar, also referred to as caramelization, is a significant chemical process in food chemistry and nutrition. It involves the thermal decomposition of sugar without the presence of water, leading to a series of complex chemical changes. This process begins when sugar is heated to high temperatures, typically starting around 160°C (320°F), and continues as the temperature rises. The changes that occur during this process can be observed both physically and chemically, impacting the flavor, color, and ___ ____ ________ _________ ___ ____ ____ ___ ____ ____.
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