At what temperature does glucose, a simple sugar, melt?

Glucose, as a simple sugar, has a melting point that occurs at a specific temperature range. When heated, glucose typically begins to melt around 146ºC (295ºF) and can reach its melting point at approximately 150ºC (302ºF). This is significant in food science, particularly when considering how sugars behave under heat during processes such as caramelization and baking.

The temperatures listed in the other choices do not align with glucose's melting characteristics. For instance, 101.1ºF is below the threshold at which glucose would begin to change state, similarly, 238ºF, while higher, is still not an accurate representation of glucose's melting point. The option of 65.5ºF is far too low, as glucose remains solid well above room temperature, indicating that none of these other choices accurately reflect the physical properties of glucose when subjected to heat. Thus, the selection of 302ºF highlights the correct understanding of glucose’s melting behavior in food science applications.