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Author Question: When cooked in an acidic medium, anthocyanins become more (1) bleached, (2) blue, (3) white, (4) ... (Read 59 times)

Collmarie

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on: Aug 2, 2018
When cooked in an acidic medium, anthocyanins become more
 
  (1) bleached, (2) blue, (3) white, (4) orange, (5) red.

Question 2

Some people salt grapefruit or watermelon because
 
  (1) acids increase saltiness, (2) salt increases sweetness, (3) salt decreases tartness, (4) sugar increases saltiness, (5) 2 and 3.


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xiazhe

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

5

Answer to Question 2

5


Collmarie

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


xiazhe

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Reply #3 on: Aug 2, 2018
Great! Please up vote :D


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