A decrease in pH such as adding cream of tartar to cooking water ...

[azncindy619]

A decrease in pH such as adding cream of tartar to cooking water prevents darkening of potatoes.
 
  Indicate whether the statement is true or false

Question 2

Capsaicinoids create a burning sensation.
 
  Indicate whether the statement is true or false

[Awesome]

Answer to Question 1

T
243 Citric acid prevents browning in potatoes by lowering pH and also ties up iron to prevent bluish-grey discoloration.

Answer to Question 2

T

[azncindy619]

Thanks for the timely response, appreciate it

[hramirez205]

Gracias!