| http://www.w3.org/ns/prov#value | - This resulting syrup, sweeter than the original sucrose, has uses in making confections because it does not crystallize as easily and thus produces a smoother finished product.What are Crystals?In chemistry and mineralogy, a crystal is a solid in which the constituent atoms, molecules, or ions are packed in a regularly ordered, repeating pattern extending in all three spatial dimensions.The word c
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