Anti-caking Agents- keep powdered food flowing freely and prevent lumping, caking, and moisture absorption
pH control agents- control acidity and alkalinity
Preservatives- help prevent chemical reactions that cause food to deteriorate
Stabilizers, thickeners, and texturizers- give food a uniform texture
It is D. Sponges can move but not all, they are soft not hard so not B. They do not make food they absorb it so it D
Answer:
2- this scale rates an earthquake according to how much damage it causes
Answer:
producer,consumer,primary,secondaryTertiary consumers,decomposers
Explanation: plants make their own food so producer then herbavors are primary consumers, caravores are secondary, omnivores are Teritary consumers and vultures and things are decomposers hope this helps god bless
