Use the following table to answer the following question(s).Table 1: Cookie parameters with varying fat levels
Data from Pareyt, Bram, Faisal Talhaoui, Greet Kerckhofs, Kristof Brijs, Hans Goesaert, Martine Wevers, and Jan A. Delcour, "The Role of Sugar and Fat in Sugar-Snap Cookies: Structural and Textural Properties." Journal of Food Engineering 90, 3 (Feb. 1, 2009): 400-408.Based on the table above, which cookies were the moistest?
A. All cookies had the same moisture
B. The cookies with the most fat
C. The cookies with intermediate amount of fat
D. The cookies with the least fat
Answer: D
You might also like to view...
Free nerve endings detect all of the following EXCEPT
a. touch. b. pressure. c. heat. d. pain. e. light.
The developmental stage represented in Figure 51-2 is:
a. a morula. b. an early blastula. c. a late blastula. d. an early gastrula. e. a middle gastrula
What will occur if a bacterial cell with a weakened or damaged cell wall is placed in pure water?
a. The cell will remain the same size b. The cell will swell and burst c. The cell will form endospores d. The cell will shrink e. The cell will form a new cell wall
T or F: There are seven types of diarthrodial joints
What will be an ideal response?