the most common structure of sugars in solution is
ring form
title: Sugar text: form ring structures. In these closed-chain forms, the aldehyde or ketone group remains non-free, so many of the reactions typical of these groups cannot occur. Glucose in solution exists mostly in the ring form at equilibrium, with less than 0.1% of the molecules in the open-chain form. Biopolymers of sugars are common in nature. Through photosynthesis, plants produce glyceraldehyde-3-phosphate (G3P), a phosphated 3-carbon sugar that is used by the cell to make monosaccharides such as glucose () or (as in cane and beet) sucrose (). Monosaccharides may be further converted into structural polysaccharides such as cellulose and pectin for cell title: Dissociation (chemistry) text: in solution mostly in the form of molecules (which are said to be "undissociated"), with only a small fraction in the form of ions. Simply because a substance does not readily dissolve does not make it a weak electrolyte. Acetic acid (CHCOOH) and ammonium (NH) are good examples. Acetic acid is extremely soluble in water, but most of the compound dissolves into molecules, rendering it a weak electrolyte. Weak bases and weak acids are generally weak electrolytes. In an aqueous solution there will be some CHCOOH and some CHCOO and H. A strong electrolyte is a solute that exists in title: Sugar candy text: though some of them are as hard as rocks and resemble crystals in their overall appearance. Crystalline sugar candies are chemically described as having two phases, because the tiny, solid sugar crystals are suspended in a thick liquid solution. These are also called "grained" candies, because they can have a grainy texture. Amorphous sugar candies have only one phase, which is either solid or liquid, and do not have a grainy texture, so they may be called "ungrained". Commercially, sugar candies are often divided into three groups, according to the amount of sugar they contain: Each of these three groups title: Sugar candy text: are broadly divided into two groups: crystalline candies and amorphous candies. "Crystalline candies" are not as hard as crystals of the mineral variety, but derive their name and their texture from their microscopically organized sugar structure, formed through a process of crystallization, which makes them easy to bite or cut into. Fudge, creams, and fondant are examples of crystalline candies. "Amorphous candies" have a disorganized crystalline structure. They usually have higher sugar concentrations, and the texture may be chewy, hard, or brittle. Hard candies, such as lollipops, caramels, nut brittles and toffees are all examples of amorphous sugar candies, even title: Suspension (chemistry) text: water. The suspended particles are visible under a microscope and will settle over time if left undisturbed. This distinguishes a suspension from a colloid, in which the suspended particles are smaller and do not settle. Colloids and suspensions are different from solution, in which the dissolved substance (solute) does not exist as a solid, and solvent and solute are homogeneously mixed. A suspension of liquid droplets and fine solid particles in a gas is called an aerosol. In the atmosphere, the suspended particles are called particulates and consist of fine dust and soot particles, sea salt, biogenic and volcanogenic sulfates,