Answer:
yes
Explanation:
The solubility of glucose at 30°C is
125 g/100 g water. Classify a solution made by adding 550 g of glucose to 400 mL of water at 30°C. Explain your classification, and describe how you could increase the amount of glucose in the solution without adding more glucose.
Answer:
The mass of the baked loaf will be less than the dough.
Explanation: When heat is applied to food substance or products like the one pound the substance or material gains a higher temperature, the increase in temperature causes moisture inherent or added to the product in this case the one pound dough to be lost, the one pound dough prepared at room temperature, once it is placed inside the oven at 350 degrees Fahrenheit it will lose moisture in the form of vapor to the environment as noticed in the aroma, the moisture lost will eventually reduce it mass/weight (kilograms or grams) by some percentage or quantities(kilograms or grams)
Answer:
It is very important because scientists, especially the ones with empirical experiments and results, are prone to error and the empirical data is in need to be under strict observation done not only by many scientists but also by expermiented ones. This guards everybody to change the parameters suddenly which can affect the real results of an experiment
Explanation:
C. Sugars dissolved in water