Cooking changes the composition of carbohydrate to sucrose; this gives a natural sweetness to the food. This is the reason why starch-rich or carbo-loaded kinds of food are very enticing to the senses, because when they are cooked the food naturally releases these sweet aroma and taste that you cannot resist.
Answer:
conduction heat happens when cooking with convection and radiation heating methods. Conduction is the slowest method of heat transfer, but the direct contact between the cooking surface and the item to be heated allows food to be cooked from the outside in.
Explanation:
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Look at your R-R ratio, depending on the time segment attributed to each square you can then do the math and find time between waves, then find the number of R waves in minute
Is defined broadly as the interrelationships among the forces experienced during impact, head and neck movements, stiffness of the tissue that composes the head/neck complex, deformation of structures at the macroscopic and microscopic level, and the biological responses
It depends on whose theory or definition of basic emotion you want to follow.
Paul Ekman identified six basic emotions (anger, disgust, fear, happiness, sadness, and surprise) while Robert Plutchik identifies eight, which he grouped into four pairs of polar opposites (joy-sadness, anger-fear, trust-distrust, surprise-anticipation). I would also put envy as a basic emotion we all experience and love.
