Explain why one can tell if onions have been cooking the moment you walk in the door.
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Q24: List five uses of gums.
Q25: An increase in the number of hydroxyl
Q26: Propenylsulfenic acid makes us "cry" when chopping
Q27: A decrease in pH such as adding
Q28: Distinguish between:
Opaque and translucent
Osmosis and diffusion
Climacteric fruit
Q30: Acid causes a mushy texture in cooked
Q31: Pectic substances are classified as insoluble fiber.
Q32: The edible part of the plant cell
Q33: A German dish uses red cabbage and
Q34: Cold storage of potatoes causes an accumulation
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