The excess moisture ( water) in the food items boils up immediately and busts both shortening and water around.
<h3>Reaction between hot shortening and water</h3>
Shortening are known to be fats at room temperature and are usually used in the baking of cakes and bread.
When placed in the temperature that is high, it melts to become liquid.
When you pour a food item that contains excess moisture on hot shortening, the water comes in contact with a higher temperature than the shortening's boiling temperature, so the water starts boiling immediately, and busts both shortening and water around.
Learn more about moisture here:
brainly.com/question/10398867
Plant cells
1 cell wall
2 chloroplast
3 vacoule
animal cells
1 mitochondria
2 food vacoule
Answer:hydrogen atomic no and mass no is 1. In hydrogen there is one electron ,one proton and zero neutron.
Explanation:
Neutron is zero because neutron
Nnumber =atomic no - mass no so 1-1=0.
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Answer: External segments are called metameres and internally, septa, or dividing walls, are located between the segments.
Explanation: I think it is
