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Author Question: A decrease in pH such as adding cream of tartar to cooking water prevents darkening of potatoes. ... (Read 277 times)

azncindy619

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on: Aug 2, 2018
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


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Awesome

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Reply #1 on: Aug 2, 2018
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

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

miss_1456@hotmail.com

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Reply 3 on: Yesterday
Gracias!

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