Indicate whether each of the following is due to an increase in pH, a decrease in pH or neither and explain why: __Makes carrots soften more when cooked __Color shifts due to adding chlorine to cake flour __Lowers the amount of iron sulfide formed in hard cooked eggs __Makes anthocyanins more red __Makes an egg white foam more stable __Makes starch dextrinize when heated in boiling water __Raises osmotic pressure
Indicate whether each of the following is due to an increase in pH, a decrease in pH or neither and explain why: __Makes carrots soften more when cooked __Color shifts due to adding chlorine to cake flour __Lowers the amount of iron sulfide formed in hard cooked eggs __Makes anthocyanins more red __Makes an egg white foam more stable __Makes starch dextrinize when heated in boiling water __Raises osmotic pressure
Biology Today and Tomorrow without Physiology (MindTap Course List)
5th Edition
ISBN:9781305117396
Author:Cecie Starr, Christine Evers, Lisa Starr
Publisher:Cecie Starr, Christine Evers, Lisa Starr
Chapter2: Molecules Of Life
Section: Chapter Questions
Problem 3FIO: Figure 2.12 A pH scale. Here, red dots signify hydrogen ions (H+) and blue dots signify hydroxyl...
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Indicate whether each of the following is due to an increase in pH, a decrease in pH or neither and explain why:
__Makes carrots soften more when cooked
__Color shifts due to adding chlorine to cake flour
__Lowers the amount of iron sulfide formed in hard cooked eggs
__Makes anthocyanins more red
__Makes an egg white foam more stable
__Makes starch dextrinize when heated in boiling water
__Raises osmotic pressure
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