Question 1
The boiling point of a liquid is increased by any substance added to it that decreases its solubility.
◦ melting point.
◦ vapor pressure.
◦ surface tension.
Question 2
The heat instability of aspartame, preventing its use in baked products, may be overcome by the process of
◦ fermentation.
◦ encapsulation.
◦ polymerization.
◦ cocrystallization.