Yes, knowing about the physical and chemical changes of food important for a molecular gastronomy chef.
Explanation:
Molecular gastronomy involves cooking recipes with the knowledge of the basic science behind food, the various chemical and physical changes that happens to the various ingredients due to the cooking process.
Gastronomic chefs apply various scientific principles while preparing, cooking, serving, and storing food to make it more tasty and present a great dining experiences.
Using technology and science to create foams of whipped cream, mousse; spherification of liquids like fruit juices; applying appropriate temperature control etc are utilized by these chefs. The various change of state of matter is applied to understand the physical and chemical changes of food by the molecular gastronomy chefs.
Answer:
The presence of moisture is the independent variable.
The earthworm behavior is the dependent variable.
Explanation:
The large-scale ocean-atmosphere climate interaction linked to a periodic warming in sea surface temperatures across the central and east-central Equatorial Pacific is what is used to describe an El Niño, so I’m guessing this is what is associated with it.
It is highly basic with low hydrogen ion concetration
