Answer:
Explanation:
False. The greater the concentration, the lower the freezing point.
Answer:
They tenderize the product by coating and weakening the gluten bonds within the structure.
Even though they contain little or no moisture, they provide the illusion of wetness. ...
They enable browning.
They help move heat through the product, perpetuating the baking process.
Explanation:
<span>Cellulose strengthens plant cells.</span>
Answer:
<h2>22.366 kPa</h2>
Explanation:
The final pressure can be found by using the formula for Boyle's law which is

Since we are finding the final pressure

From the question
58.6 kPa = 58600 Pa
We have

We have the final answer as
<h3>22.366 kPa</h3>
Hope this helps you