1) " Cotton" -- As it applies to Cotton Candy Cotton is a soft fibre that grows around the seeds of the cottonplant. The fibre is most often spun into thread and used to make a soft, breathable textile. Picking cotton in Georgia Cotton is a valuable crop because only about 10% of the raw weight is lost in processing. Once traces of wax, protein, etc. are removed, the remainder is a natural polymer of pure cellulose. This cellulose isarranged in a way that gives cotton unique properties of strength, durability, and absorbency. Each fibre is made up of twenty tothirty layers of cellulose coiled in a neat series of natural springs. When the cotton boll (seed case) is opened the fibres dryinto flat, twisted, ribbon-like shapes and become kinked together and interlocked. This interlocked form is ideal for spinninginto a fine yarn. Contents 1 History 2 Production 3 Uses 4 Genetically modified cotton 5 Organic cotton 6 Cotton processing 7 Old British cotton yarn measures 8 Fair trade 9 References and further reading 10 External links History Gossypium hirsutum: Cotton blossom with bumblebee pollinator, Hemingway, South Carolina Cotton has been used to make very fine lightweight cloth in areas with tropicalclimates for millennia. Some authorities claim that it was likely that the Egyptians hadcotton as early as 12,000 BC, and they have found evidence of cotton in Mexican caves(cotton cloth and fragments of fibre interwoven with feathers and fur ) which dated back to approximately 7,000 years ago. There is archaeological evidence that people in SouthAmerica and India domesticated independently different species of the cotton plant thousands of years ago. The earliest written reference is to Indian cotton. Cotton has been grown in India formore than three thousand years, and it is referred to in the Rig-Veda, written in1500 BC. A thousand years later the great Greek historian Her...
2) " Candy" -- As it applies to Cotton Candy Candy is a term for a type of confectionery prepared bydissolving sugar in water or milk and boiling it until it starts to caramelize. The sugar solution is called a syrup. Depending upon the solvent and upon end result of the process the candy may be calledcandy, caramel, toffee, fudge, praline, or tablet. The recipe also governs how hard, soft, chewy or brittle the end result may be. The eventual texture of candy depends on the temperature to which the sugar solution is boiled. The presence of a solute, suchas sugar, in a liquid tends to elevate the boiling point of the liquid. (See boiling point.) Sugar water therefore boils at a higher temperature than pure water, and the higher the sugarconcentration, the higher the boiling point. As the syrup is heated, it boils, and the boiling away of water increases the sugarconcentration in the syrup, raising the boiling point still further. The relationship between the boiling point and the sugarconcentration is predictable, and so heating the syrup to a particular temperature ensures a particular sugar concentration withsome accuracy. In general, higher temperatures (which imply greater sugar concentrations) result in hard, brittle candies, andlower temperatures result in softer candies.In North America, the word candy is often used as a synonym forthe more general term confectionery. In British English, the word candy has become archaic and has in mostparts of the UK only survived in the term "candy floss". When used insome areas, candy is generally taken to mean confectionery made from crystalized sugar, whereas a piece of confectioneryis referred to as a sweet. There are many large companies in the United States that produce candy, but smaller companies (such as Pennsylvania Dutch Candies ) also produce candy, and arescattered throughout the United States. Stages of cooking candy - Thread (230-233 degrees F / 128 degrees C)
- Soft-ball...
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