The excess moisture ( water) in the food items boils up immediately and busts both shortening and water around.
<h3>Reaction between hot shortening and water</h3>
Shortening are known to be fats at room temperature and are usually used in the baking of cakes and bread.
When placed in the temperature that is high, it melts to become liquid.
When you pour a food item that contains excess moisture on hot shortening, the water comes in contact with a higher temperature than the shortening's boiling temperature, so the water starts boiling immediately, and busts both shortening and water around.
Learn more about moisture here:
brainly.com/question/10398867
3 hope this helps!!!!!!!!!!!!!!!
It's found in the thylakoid membrane.
<span>This is a positive feedback. These episodes make the next glacial period even more severe and long-lasting than the one prior. This is due to the reflectance of the surface of the land having a positive relationship with how much energy is absorbed: as the reflectance increases, absorption decreases, and the glacial period increases in severity.</span>
