Caramelization happens when the sugar atoms brake apart and mix with other atoms making in dark.
Chemical reactions make colour change ( among other things)
Decomposition is a reaction where chemical compounds are de composed. this means the atoms brake apart into new combination
Caramelization
To start we put 1/4 cup of sugar and 2 tablespoons of water into a pot boiled and record what the smell, colour and texture was at different temperature.
Temp Smell Texture Colour
90c Burnt Smooth Clear
100c Sugary Thick Clear
110 Sugary Bubbly Brown
120 Sugary Crystalised brown
130 Sugary thick brown
140 Burnt thick dark brown
150 Burnt hard dark brown/black