How did the addition of cream of tartar affect the stability of the foam? Why?
Results may vary, but the expected result would be that the foam would be more stable when cream of tartar is added. Cream of tartar decreases the pH and enhances the denaturation of the egg proteins; the acid prevents the bubbles from bursting when you stop beating.
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Many countries restrict the varieties of commercially-grown lima beans due to the seed's content of
a. cyanide. b. solanine. c. goitrogens. d. hallucinogens. e. narcotic-like substances.
Habitual intake of soft water is most likely to aggravate ____.?
A) ?scurvy B) ?diabetes C) ?hypertension D) ?megaloblastic anemia
A person with dysphagia has
a. no teeth. b. low immunity. c. difficulty swallowing. d. diminished muscle mass.
One difference between Staphylococcus aureus and Clostridium botulinum in foods is that: a. Clostridium must have an acidic environment to produce toxins. b. Staph toxins are heat stable and survive cooking
c. Clostridium must have exposure to air to survive. d. Staph is a very rare type of food intoxication. e. Only Clostridium produces toxins.