Which compound(s), in conjunction with sugar, contributes to the ...

[pane00]

Which compound(s), in conjunction with sugar, contributes to the gelling characteristics of fruit preserves?
 a. phenolic compounds
  b. protopectins
  c. pectin
  d. pectinic acid
  e. pigments

Question 2

Pectin is the
 a. cementing compound between the cell walls of the fruit.
  b. coloring compound found within the cells of fruit.
  c. flavoring compound found between the cells of the fruit.
  d. taste compound found under the skin of fruit.
  e. primary organic acid found in the skin of fruit.

[stillxalice]

Answer to Question 1

c

Answer to Question 2

a

[pane00]

TYSM

[daiying98]

Gracias!