When making caramel, cookbooks will advise that the darker the caramel (i. e. the more brown the color) the less sweet the caramel will be. Dark caramel is more
complex and bitter. How does the chemistry of caramelization explain why dark
caramel has less sugar in it?
I

Phosphorous acid, h3po3(aq) , is a diprotic oxyacid that is an important compound in industry and agriculture. p k a1 p k a2 1.30 6.70 calculate the ph for each of the points in the titration of 50.0 ml of 1.5 m h3po3(aq) 1.5 m h 3 po 3 ( aq ) with 1.5 m koh(aq). 1.5 m koh ( aq ) .