Dalgona coffee is a whipped, frothy iced coffee drink made with instant coffee, sugar, water,

and milk. Also known as "whipped coffee", "frothy coffee", or "fluffy coffee"

instant coffee has a preservative in it called xanthan gum that helps stabilize the coffee when
whipped—giving it that airy, frothy texture. (instant coffee)
When you mix water and instant coffee, a physical change occurs. The coffee solids are
dissolved and suspended in the water. (mixing water instant coffee)
Water is denser than air, so gravity will always be pulling the bubbles’ watery walls downwards
while the air in the bubbles wants to rise above the water. The sugar increases the viscosity of
the water so that it drains more slowly and increases the stability of the bubble walls, making
the foam last longer. (water sugar)
Beating the coffee mixture creates a network of air bubbles that increases the liquid’s volume,
making it become stiffer and appear fluffier. (mixing)
The denaturing of the proteins reveals their hydrophobic parts. These face the air in air
bubbles, while the hydrophilic parts face the water surrounding the bubble. The denatured
proteins bond to each other to form a structure that stabilizes the air pockets into foam.

Tanghulu is a snack made out of fruits skewered on sticks that are coated in a crispy shell of sugar.

The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of
hydrogen, and 11 atoms of oxygen

Sugar is made of carbon, hydrogen and oxygen atoms. When heated over a candle, these elements react
with the fire to turn into a liquid. The heat causes the sugar's atoms to combine with the oxygen in the
air, forming new groups of atoms. Energy is released in this chemical reaction in the form of smoke and
black soot.

When simple sugars such as sucrose (or table sugar) are heated, they melt and break down into glucose
and fructose, two other forms of sugar. ... The increases in temperature causes the sugar to darken in
colour.

Banana cake or banana bread is a type of moist and sweet baked item made with mashed bananas

When you bake a cake, the ingredients go through a chemical change. A chemical change occurs when
the molecules that compose two or more substances are rearranged to form a new substance! When
you start baking, you have a mixture of ingredients. ... After you make your batter, you bake it in an oven
and out pops a cake!
The carbon dioxide from the baking powder or baking soda will expand the cake. Gluten holds those
bubbles in place (think of a balloon that contains air) while the fat from the oil or butter lubricates the
process. “When it bakes, the whole protein network hardens and holds the bubbles in cakes.

when your leavening agent is heated, whether it's baking soda or baking powder, it releases carbon
dioxide into the dough or batter around it. As the temperature rises even higher, vapor forms from the
water in the butter and eggs. All this gas expands, enlarging the existing air bubbles in your batter.