Answer:
They tenderize the product by coating and weakening the gluten bonds within the structure.
Even though they contain little or no moisture, they provide the illusion of wetness. ...
They enable browning.
They help move heat through the product, perpetuating the baking process.
Explanation:
Answer:
The change that took place is a chemical change as a chemical reaction occurs.
Vinegar = 
Baking soda = 
Reaction:
Answer:
The answer is 1.778*10^-9
Explanation:
Using the formula
pH = -log[H^+]
Since the pH of the solution has been given to be 8.75,
Therefore,
8.75= -log [H^+]
Let's take H^+ to be x
8.75= -log x
Let's look for x, since the log is in base 10
X = 10^-8.75
X = 1.778 * 10^ -9
Therefore, H^+ =1.778 *10^-9
Answer:
Subtracting the number of protons from the atomic mass.
I believe your answer is the second option.
