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Author Question: A pressure saucepan reduces cooking time by (1) increasing atmospheric pressure, (2) decreasing ... (Read 36 times)

Tazate

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on: Aug 2, 2018
A pressure saucepan reduces cooking time by
 
  (1) increasing atmospheric pressure, (2) decreasing atmospheric pressure, (3) increasing vapor pressure, (4) decreasing vapor pressure, (5) ionizing the added salt.

Question 2

At the isoelectric point, the neutral nature of the molecule makes a protein have
 
  (1) minimum solubility, (2) maximum solubility, (3) no pH, (4) the ability to form very stable emulsions, (5) a very strong attraction for oil.


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tmlewis4706

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

1

Answer to Question 2

1


Tazate

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

meganmoser117

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Reply 3 on: Yesterday
Gracias!

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