Answer:
At 60˚C, the starch granules begin to absorb the liquid and swell. At 80˚C, the granules will have absorbed 5x their volume until they burst open, releasing starch into the liquid. Gelatinisation is complete when the liquid reaches 100˚C. When the sauce cools, it gets even thicker, setting into a gel.
Explanation:
The origins of African dance is Africa and the West Indies. They are the two main origins of African dance.
I would say: more space, easier access, music can be played louder and for longer
ANSWER:
D. Frame
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Volume is the degree of loudness
