Explanation:
Pineapple juice often shows an unstable cloud and produces a solid precipitate that is not very attractive for consumers. Cloud stabilization by pectin addition is permitted by EU and Codex standards to counteract this effect. This additive must be labeled and its content should not exceed fixed maximum standards (Website of AIJN Code of Practice). Determination of water-soluble pectins by IFU method 26 (Website of International Fruit and Vegetable Juice Association) can be used for control of this parameter. Pectin addition to pineapple juice or juice concentrate, etc. may also be detected after its isolation by 13C isotopic analysis (Hammond, 2006) as explained later.
Answer:
E. Water Freezing
Explanation:
Entropy refers to the degree of disorderliness of a system.
A. Water Evaporating: There is an increase in entropy, this is because the phase change is from liquid to gas. Gas particles are more disordered than liquid.
B. Dry Ice sublimating: Sublimating refers to a phase change from solid to gas. This is an increase in entropy, this is because the gas particles are more disordered than solid particles
C. Water Boiling: The phase change is from liquid to gaseous state. There is an increase in entropy. Gas particles are more disordered than liquid.
D. Ice melting: The phase change is from solid to liquid state. There is an increase in entropy. Liquid particles are more disordered than that of solid.
E. Water Freezing: The phase change is from liquid to solid state. There is a decrease in entropy. solid particles are less disordered than those of liquid.
<span>ability to dissolve ionic substances is the answer</span>
