Interfering agents may inhibit crystallization through all of the following methods except
a. decreasing water activity.
b. inhibiting nuclei formation.
c. physically coating the crystals.
d. crystallizing themselves.
Question 2
In confections, lactose
a. inhibits bloom defect.
b. provides lecithin and monoglycerides, which aid in emulsification.
c. provides a reducing sugar moiety that can participate in Maillard browning.
d. produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.
Care must be taken in handling bodily fluids to prevent the transfer of infectious agents through co
Various methods for palpation of breast
Research Methods
Indirect-Acting Cholinergic Agnostic Agents
Some of the most commonly used radiometric dating methods
DNA intercalating agents