What is a deliquescent salt? What is the best solvent for paper chromatography? What is protease? What is a fixed substitution? What is acetone? What does it mean that a solution is uniform throughout? What does a solute do? What are organic solvents?
If you need a substitution for pastry flour, there are a few alternatives that you can use. However, these options are not guaranteed to serve as a perfect substitute for pastry flour, so there is a chance that they will produce a different texture than your recipe intends. Substitute Pastry...
Ethyl acetate has a polar portion or dipole moment in the structure because of the ester bond. This is also true for diethyl ether due to the ether...Become a member and unlock all Study Answers Start today. Try it now Create an account Ask a qu...
Underbaked cookiesare the secret to softness. Using cornstarch in the dough is another secret to softness, as well as the secret to thickness. Using more brown sugar than white sugar results in a moister, softer cookie. Adding an extra egg yolk increases chewiness. Why are my cookies not ...
It is primarily used to makeroyal icing, as it adds a lot of stability to the frosting and a nice texture. The reason that it is used in royal icing is that many older recipes for the stiff icing called for raw egg whites and the meringue powder is a good substitution for them. Meri...
3 Substitutes for Baking Powder If you don’t have baking powder on hand, you can try these substitution methods: 1.Make your own. Mix two parts cream of tartar with one part baking soda to make a homemade “baking powder.” If storing long-term, add a teaspoon of cornstarch to keep...
Other regional cuisines have cornmeal-based starch dishes that are very similar to ugali and may be confused with one another or used interchangeably as a substitution. Italy’s version of the cornmeal mush is known as polenta and is often served alone or with sauces, vegetables, or meats mi...
and sauces. Its versatility makes it a convenient option for chefs and bakers looking to experiment with different flavors in their recipes. Although sorghum syrup is slightly thinner than molasses, most recipes will call for a 1:1 substitution. Sorghum has a touch more sweetness than molasses, ...
The world population and food production are disproportionally growing in a manner that would have never matched each other under the current agricultural practices. The emerging crisis is more evident with the subtle changes in climate and the running-off of natural genetic resources that could be ...
1) What monomer(s) could you use to procedure this polymer via condensation polymerization with loss of water? 2) What would be the repeat unit for polymerization of this monomer via addition polymerization? Which of the following is not a biological polymer? a. triglycerides b. cornstarch c...