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Author Question: Who developed the quick freezing process for preserving food? A) Carter Stanfield B) Clarence ... (Read 74 times)

Anajune7

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on: Jul 24, 2018
Who developed the quick freezing process for preserving food?
 
  A) Carter Stanfield B) Clarence Birdseye C) Willis Carrier D) Dave Lennox

Question 2

Why does food that is frozen quickly taste better than food that is frozen slowly?
 
  A) Adiabatic rehydration B) Molecular recombination
  C) Larger ice crystals are formed. D) Smaller ice crystals are formed.


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Sassygurl126

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Reply #1 on: Jul 24, 2018
Answer to Question 1

B

Answer to Question 2

D


Anajune7

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Reply #2 on: Jul 24, 2018
Both answers were spot on, thank you once again


Sassygurl126

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Reply #3 on: Jul 24, 2018
Great! Please up vote :D


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Illness; diuretics; laxative abuse; hot weather; exercise; sweating; caffeine; alcoholic beverages; starvation diets; inadequate carbohydrate consumption; and diets high in protein, salt, or fiber can cause people to become dehydrated.

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About 60% of newborn infants in the United States are jaundiced; that is, they look yellow. Kernicterus is a form of brain damage caused by excessive jaundice. When babies begin to be affected by excessive jaundice and begin to have brain damage, they become excessively lethargic.

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In 2006, a generic antinausea drug named ondansetron was approved. It is used to stop nausea and vomiting associated with surgery, chemotherapy, and radiation therapy.

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