Always melt chocolate slowly, at a low temperature. The melting point of chocolate is between 86 degrees F. (30 degrees C.) and 90 degrees F.
Answer:
Organize
Explanation:
Section your thought process into bits so it is more clear.
Try to neeten your handwriting. (This requiers practice)
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Monosaccharides and disaccharides also
called sugars. Have sweet taste, water-soluble. Disaccharide output of two
monosaccharides are the same or different when hydrolyzed. Monosaccharide a carbohydrate that can’t be
hydrolyzed to simpler carbohydrate units.
Polysaccharides are extended polymers of monosaccharide units joined by
O-glycosidic linkages. Energy storage.
Answer:
An extraneous variable is eliminated, for example, if background noise that might reduce the audibility of speech is removed as Unknown extraneous variables can be controlled by randomization.
A. Catabolic because it brings substances together
