Answer:
1st one is...
Explanation:
The 1st one is change in size or shape. 2nd one is formation of precipitate. 3rd one is physical change. 4th one is formation of gas.
Answer:
Chicken fat is in the shallowest area because, being hydrophobic and lipid content of chicken, it is the lowest density compound in the broth, therefore it rises and does not precipitate. All fats usually float in liquid media because their density is less than that of water.
On the other hand, the gelatin that forms in the boil of the chicken broth is a gelatinous compound that is very nutritionally rich, consisting of denatured proteins that leave the chicken undergoing aqueous coagulation.
Both do not mix and due to the difference in densities, but in order to dissociate it, it is convenient to use emulsifiers or by cryogenic methods where cold is applied and its division is better.
Explanation:
In liquid media such as chicken broth, or any broth, when proteins or foods that contain a large amount of fats and proteins are boiled, the fatty layer will always be the most superficial because it is the one with the lowest density, therefore, that denatured coagulated protein with water it will be the next layer and finally the solids such as bone or cartilage remains would be in the deepest area because they are the ones with the highest density.
Another method to dissociate these products is through enzymatic activity, throwing enzymes into the broth formed.
An ionc bond because electrons are transferred, creating a positive metal cation and negative nonmetal anion which attracts one another electrostatically.
Answer:
B) Crust
Explanation:
It's the farthest layer from the core listed.
<span>Involuntary Muscles
</span>⇒ Involuntary Muscles <span>are muscles that contract without any conscious control.
The most important </span><span>Involuntary Muscle in the body is the heart. </span>
