Correct by rewriting the following paragraph of results of the starch paste experiment. Values given in the table are correct. Just the interpretation and conclusion are wrong. Crossout the wrong word(s) and add the correct word(s) above the sentence.
$\begin{array}{llcc}
\text {STARCH } & \text { APPARENT VISCOSITY } \
& \text {mm } \
\text { Cornstarch } &15\
\text {All-purpose flour } &21\
\text {Browned flour } &67\
\end{array}$

The cornstarch paste had a lower apparent viscosity and therefore, a lower viscosity than the other starches. It was thinner. The browned flour caused maltose molecules to be formed. The viscosity was higher as evidenced by the apparent viscosity reading; it was thicker.

Question

Correct by rewriting the following paragraph of results of the starch paste experiment. Values given in the table are correct. Just the interpretation and conclusion are wrong. Crossout the wrong word(s) and add the correct word(s) above the sentence.
$\begin{array}{llcc}
  \text {STARCH  } & \text { APPARENT VISCOSITY }  \
 & \text {mm  } \
 \text { Cornstarch } &15\
 \text {All-purpose flour   } &21\
 \text {Browned flour  } &67\
\end{array}$

The cornstarch paste had a lower apparent viscosity and therefore, a lower viscosity than the other starches. It was thinner. The browned flour caused maltose molecules to be formed. The viscosity was higher as evidenced by the apparent viscosity reading; it was thicker.

Quizplus · Accepted Answer

The Answer of Correct by rewriting the following paragraph of results of the starch paste experiment. Values given in the table are correct. Just the interpretation and conclusion are wrong. Crossout the wrong word(s) and add the correct word(s) above the sentence.
$\begin{array}{llcc}
  \text {STARCH  } & \text { APPARENT VISCOSITY }  \
 & \text {mm  } \
 \text { Cornstarch } &15\
 \text {All-purpose flour   } &21\
 \text {Browned flour  } &67\
\end{array}$

The cornstarch paste had a lower apparent viscosity and therefore, a lower viscosity than the other starches. It was thinner. The browned flour caused maltose molecules to be formed. The viscosity was higher as evidenced by the apparent viscosity reading; it was thicker.

Correct by Rewriting the Following Paragraph of Results of the Starch