Because if the the technique is wrong the scientist is wrong I’m sorry it’s a bad answer :(
Biuret reagent. This is the answer
condensation polymerization, since a byproduct of the reaction is a single molecule of water (hence condensation of water)
addition polymerization is if you add the two polymers together like blocks and should have no byproducts
esterification is when you combine an organic acid with an alcohol. Since neither of the two polymers look like acids, you can rule this out.
never heard of saponification, Im an mechanical engineer not an organic chemist
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
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