A decrease in pH such as adding cream of tartar to cooking water prevents darkening of potatoes.
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Q22: You conducted an experiment on the effect
Q23: In making a fresh fruit salad, how
Q24: List five uses of gums.
Q25: An increase in the number of hydroxyl
Q26: Propenylsulfenic acid makes us "cry" when chopping
Q28: Distinguish between:
Opaque and translucent
Osmosis and diffusion
Climacteric fruit
Q29: Explain why one can tell if onions
Q30: Acid causes a mushy texture in cooked
Q31: Pectic substances are classified as insoluble fiber.
Q32: The edible part of the plant cell
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