combines with an acid to form a salt, water, and sometimes a gas bitter: a sharp and usually disagreeable taste capillary action: the ability of water to rise in very narrow tubes as a result of the forces of adhesion, cohesion, and surface tension caramelize: sugar heated to the melting point (320 degrees F), then heated until the sugar breaks down, loses water, and changes from clear to yellow to brown or caramel color.
(the sugar; breaks down; ) (the ability of water to rise in very narrow tubes as a result of the forces of adhesion, cohesion, and surface tension caramelize: sugar heated to the melting point; loses; water)
the sugar the ability of water to rise in very narrow tubes as a result of the forces of adhesion, cohesion, and surface tension caramelize: sugar heated to the melting point
breaks down loses
water