Colloidal dispersions are stabilized by all the following except:
A) Antioxidants
B) Brownian movement
C) Electric charges
D) Water of hydration
E) A and b
Correct Answer:
Verified
Q7: Microwaves heat food by
A) Radiant heat
B) Visible
Q8: When water is heated in a pan
Q9: Standing time is needed for some foods
Q10: The type of wave used for irradiating
Q11: The pressure exerted as molecules of a
Q13: Microwaves heat food by
A) Radiant heat
B) Visible
Q14: For an emulsifying agent to be effective
Q15: An emulsion is an example of a
A)
Q16: The cooking method in which heat is
Q17: A major drawback of microwave cookery is
A)
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