The correct answer is Creaming.
Creaming is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. In milk biochemistry it involves a process in which fat droplets come together in larger clusters that rise and float to the top of the milk.
Answer:
"changed" (and any subsequent words) was ignored because we limit queries to 32 words.
Answer:
Low-Density Lipoproteins (LDL)
These particles are derived from VLDL and IDL particles and they are even further enriched in cholesterol. LDL carries the majority of the cholesterol that is in the circulation. The predominant apolipoprotein is B-100 and each LDL particle contains one Apo B-100 molecule.
pretty sure you are wrong fella , the answer is actually c) high winds lol your welcome
