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:
Because your final periods can be irregular, menopause is confirmed 12 months after your last period. It is not normal to bleed or spot 12 months or more after your last period. Bleeding after menopause is usually a sign of a minor health problem but can sometimes be an early sign of more serious disease.
Answer:
Common characteristics of birds and fishes are:
They can have Respiration.
They can move from one place to another.
Answer:
<u> C) Each type of sensory receptor responds only to the stimulus that defines the receptor</u>
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Explanation:
Neurons, specialized cells within the nervous system. These help with coordinated movement ad communication within the body through the transmission of electrical signals.
Sensory receptors are highly specialized neurons. These are able to detect various chemical and physical stimuli, and are classified by their ability to detect certain stimuli such as:
- photoreceptors
- mechanoreceptors
- chemoreceptors
- thermoreceptors
Sensory receptors respond to certain intensities of stimuli, instead of one specific stimulus. e.g. Mechanoreceptors within the skin can respond to pressure changes due to touch, but may also detect sound due to specific vibrations.
