You are getting all of your ingredients ready to make chocolate chip cookies. You take the brown sugar out of the box and it is hard as a rock. Why does brown sugar have a tendency to dry out and become hard? You don't have time to go to the grocery store. Can you soften it after it has already become hard? If so, how? What can you do to prevent it from happening next time?
What will be an ideal response?
See section 21-3.
Nutritional Science
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a. amine group b. acid group c. side chain d. hydrogen group
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Nutritional Science
A convenience meal contains 20 g of fat, 32 g of carbohydrate, and 19 g of protein. How many calories does the meal provide?
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Nutritional Science