Explanation for the above mentioned state:
- Shaking and kneading of ice cream mixture releases energy and because of this ice may melt further and hence salt is added to maintain the required temperature.
- With kneading of ingredients the size of air bubbles decreases, distributing the fat molecules evenly and giving a more smoother texture to ice cream.
- Whereas with shaking of ingredients, it helps to move the warm mixture from inside to outside so that freezing can occur evenly.
- Yes the hands get very cold while shaking the bag as transfer of energy take place and it can also lead to numbness for some time.
Starch is a polymer composed of glucose units as monomers. Hydrolysis reaction can break down large molecules into smaller ones.
- Hydrolysis is a type of chemical reaction in which a water (H2O) molecule is used to break down large molecules into smaller ones.
- Starch is a complex polysaccharide composed of more than six (6) glucose molecules linked by alpha-glycosidic bonds.
- Glycosidic bonds can be hydrolyzed by specific enzymes known as glycosidases.
- A starch molecule composed of 300 glucose molecules contains 299 alpha-glycosidic bonds.
- In consequence, in this case, 299 water (H2O) molecules are required to completely hydrolyze the amylose starch polymer into glucose monomers.
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Answer:
Yes.
Explanation:
Cystic Fibrosis is a recessive disease. It could most likely skip several generations. If the two people have the disease then were to have children, each child has a 25% chance of being born with the disease.
TRUE...
Our environment consists of all living (Biotic) & Non-living (Abiotic) things, that surround us.
