Cotton candy is which country invented, is that kind of cotton like that kind, not bagged ha, curiosity, is a Chinese specialty to put I feel it is

Not a Chinese invention, I remember I once asked the teacher this question teacher answered me probably so: is a Swiss in the cooking of a chopsticks wet also stuck on the sugar, how to get it can not be removed, the person suddenly thought of using fire grilled, in the process of grilling, the person because of the fear of the chopsticks burnt so in the chopsticks continue to rotate after the marshmallows this kind of thing. Here's how to make marshmallows: Sucrose is a granular, cubic crystal. The molecules in sucrose crystals are very neatly arranged, with each molecule having a fixed position, just like a neatly parked car in a parking lot. However, once the sucrose enters the marshmallow maker, the molecular structure changes and the sucrose becomes a long, filamentous substance that winds together like cotton.

The marshmallow maker is a large bowl-like machine, with a very hot heating chamber in the center of the machine, where the heat breaks down the structure of the crystals and turns the sugar into syrup. There are holes in the heating chamber that are smaller than the size of granulated cane sugar. When the sugar rotates at high speed in the heating chamber, centrifugal force ejects the syrup from the small holes around the "big bowl". Since the speed at which a liquid solidifies when it is cold is related to its volume, the smaller the volume, the faster it solidifies. Therefore, the researchers to heat the cavity of the hole in the design of a very small diameter, only 50 microns, from the hole out of the syrup sprayed immediately condensed into a solid sugar filaments, will not stick together.

The rapid cooling gives no time for the sucrose molecules to align themselves neatly with each other, so that giant, fluffy marshmallow in the hands of children is no longer crystalline but composed of countless threads of glassy sugar. In slightly more technical terms, the crystal structure of sucrose has been destroyed by the marshmallow maker, and the sucrose molecules are no longer arranged in a regular pattern, but rather in a haphazard manner. This change in structure can be tested by the melting point, sucrose molecules have a specific melting point, the temperature does not change when melted by heat; while the marshmallow filaments do not have a specific melting point, the melting temperature will gradually rise.