User:Alyssawatts/sandbox

I am going to write my article on lollipops. Before I get into detail, I want to talk about sugars and different types of sugar. More specifically, their structure and their solid properties. Then, I want to include glass transition temperature, hygroscopicity, non-crystalline structure/glassy amorphous (this is structure). Looking at the effects of temperature and ingredients will be important too-- I want to look up the most basic recipe and compare it to other popular ones. I may include filled lollipops, like tootsie pops and blow pops, but absolutely not bug pops.