Why Does Brown Sugar form Lumps but Regular Sugar Usually Doesn’t?

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In this video:

When we say the word “sugar”, it’s highly likely that the first image to pop into your head is that of the ultra-fine, pure white granulated kind you can buy in most supermarkets. But how does this kind of sugar differ from the less popular brown kind, and why isn’t it as prone to forming into lumps as its dusky cousin?

Want the text version?: http://www.todayifoundout.com/index.php/2015/04/brown-sugar-form-lumps-regular-sugar-doesnt/

Sources:

http://www.wisegeek.com/what-is-granulated-sugar.htm
http://www.culinarylore.com/food-science:why-does-brown-sugar-dry-out-and-harden
http://www.eatbydate.com/other/sweets/how-long-does-sugar-last/
http://www.forbes.com/sites/alicegwalton/2012/08/30/how-much-sugar-are-americans-eating-infographic/
http://www.livestrong.com/article/537282-cane-vs-beet-sugar-nutrition/
http://www.livestrong.com/article/557225-what-are-the-benefits-of-brown-sugar-vs-white-sugar/
http://www.sucrose.com/learn.html
http://www.dfifoodservice.com/about-us/faq/about-pure-cane-brown-sugar