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Author Question: The thick gumminess of molasses is due to a. hemicellulose and pectin. b. waxes. c. proteins d. ... (Read 69 times)

KimWrice

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on: Aug 19, 2018
The thick gumminess of molasses is due to
 a. hemicellulose and pectin.
  b. waxes.
  c. proteins
  d. dextran.
  e. all of the above answers are correct
  f. none of the above answers is correct

Question 2

After honey is extracted from the comb, it is heated to 140 degrees F for 30 minutes to
 a. destroy most microorganisms.
  b. increase viscosity and flavor intensity.
  c. increase the pH.
  d. prevent cloudiness or precipitation of the sugars into crystals after it is stored for long periods of time.


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macagnavarro

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Reply #1 on: Aug 19, 2018
Answer to Question 1

e

Answer to Question 2

a


KimWrice

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  • Posts: 579
Reply 2 on: Aug 19, 2018
YES! Correct, THANKS for helping me on my review

olderstudent

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Reply 3 on: Yesterday
Wow, this really help

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