Answer:
Oxygen
Explanation:
· Air decolorization makes use of chromophores’ instability on oxygen to decolorize the oil by air-oxidizing pigments. For example, the carotenoid and chlorophyll in the oil are very unstable because of their structure, which is easy to be discolored under the action of oxygen. However, air decolorization leads to thermal oxidation of the oil, too.
Answer:
I know that the 100-mL graduated cylinders are always read to 1 decimal place.
I think for 50 mL graduated cylinders, it lets you measure volumes up to 50.0 mL to the nearest 0.1 or 0.2 mL, depending on your exact cylinder.
Answer: Option (A) is the correct answer.
Explanation:
Braising means first of all fry a dish slightly and then cook it slowly in a closed vessel or dish. The vessel is close so that the liquid present inside it does not evaporates.
Also, Braising is done to mix the flavors of different liquids or spices appropriately.
Thus, we can conclude that as a cooking method, braising is valued for its ability to retain flavor.
