Does acid promote the crystallization of a sugar solution?

The assertion that acid promotes the crystallization of a sugar solution is not correct, which aligns with the conclusion that the answer is 'False'. In sugar solutions, the presence of acid typically interferes with crystallization. Acid can help to invert sugar, which breaks down sucrose into glucose and fructose. This process changes the properties of the sugar solution, making it less likely to crystallize.

Additionally, when acids are present, they can lower the pH of the solution, which further inhibits the sugar molecules from aligning and forming solid crystals. Therefore, rather than promoting crystallization, acids generally work against this process in sugar solutions.

While certain conditions might influence crystallization in various ways, the general effect of acid is to prevent rather than promote crystallization.

This understanding is fundamental in candy making and other confections, as manipulating the ingredients can significantly alter the final product texture and structure.