Sugar inhibits mold and yeast growth. Sugar increases the useful life of jams and jellies by binding the water needed by mold and yeast for growth.
Sugar softens acidity in foods. Sugar improves the taste of salad dressings, tomato sauces and many other acidic foods by balancing their tartness.
Sugar caramelizes under heat. Caramelization gives
cooked vegetables a pleasing taste, color and aroma. Sugar in glazes
and sauces provides caramelized flavors for cooked meats.
A spoonful of sugar added to a vase will prolong the life of freshly cut flowers.
Sugar possesses antibiotic properties and can be used to heal wounds.
During World War II only 4oz sugar was allowed to be bought per person per week as part of the rations.
Film stuntmen use bottles and plate glass windows made of sugar.
A pinch of sugar on the tongue is a traditional remedy for hiccups.
Our great grandmothers used sugar to starch their petticoats.
A teaspoon of sugar after a hot curry will extinguish the furnace in your mouth.
Three or four cubes of sugar in a suitcase before storing it will help prevent damp odors.
Sugar hardens asphalt. It slows the setting of ready-mixed concrete and glue.
Sugar is used in leather tanning, printers' inks and dyes and even in textile sizing and finishing.
Chemical manufacturers use sugar to grow penicillin.
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