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Author Question: Explain why pectin is an important ingredient in jams and jellies. What will be an ideal ... (Read 48 times)

Frost2351

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on: Aug 2, 2018
Explain why pectin is an important ingredient in jams and jellies.
 
  What will be an ideal response?

Question 2

It is not necessary for meat to stand after forking in meat tenderizer because
 
  (1) circulatory system carries enzyme throughout the carcass, (2) too much tenderizing makes meat mushy, (3) papain is not active at room temperature, (4) papain tenderizes meat instantaneously, (5) none of the above.


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af

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Reply #1 on: Aug 2, 2018
Answer to Question 1

Hydrogen bonding between pectin molecules set up a semi-rigid structure.

Answer to Question 2

3


Frost2351

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

mohan

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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