The excess moisture ( water) in the food items boils up immediately and busts both shortening and water around.
<h3>Reaction between hot shortening and water</h3>
Shortening are known to be fats at room temperature and are usually used in the baking of cakes and bread.
When placed in the temperature that is high, it melts to become liquid.
When you pour a food item that contains excess moisture on hot shortening, the water comes in contact with a higher temperature than the shortening's boiling temperature, so the water starts boiling immediately, and busts both shortening and water around.
Learn more about moisture here:
brainly.com/question/10398867
Answer:
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Explanation:
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Answer:
The options are
A. both homzygous dominant
B. both homzygous recessive
C. both heterozygous
D. one homzygous dominant, one homzygous recessive
The answer is C. both heterozygous
Since it’s in the ratio of 1:2:1 the genotype will be Rr and Rr.
Answer:
Water plants will absorb carbon dioxide for photosynthesis, and some plants will also absorb ammonia (as a source of nitrogen for growth). Aquatic animals like fish and snails absorb oxygen and release carbon dioxide directly into water through specialized structures like gills.
Explanation:
Option D – amphibians may use their skin for gas exchange is the characteristic feature of amphibians that differs from reptiles.
Explanation:
The amphibian skin is moist, thin and marbled and supplied by blood vessels running on its surface. The moisture present in the skin dissolves the oxygen present in its surrounding which is absorbed by the blood vessels. Special glands help the amphibians to keep the skin moist.
The very thick and tough scales present on the reptiles prevent them to absorb oxygen through their skin. Hence, they breathe and respire through their lungs.
Amphibians have three-chambered heart. They do not develop amniotic eggs. Adult amphibians although spend much time on land, they breed only in water due to the absence of amniotic sac
.
