4.Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. ... Many types of vinegar are available, depending on source materials.
5.Sugars may differ in colour, flavour, sweetness and crystal size. Each of these characteristics allows sugar to perform a variety of functions in food products, in addition to providing a sweet taste. Sugar has been part of our diet for thousands of years. Sugars are carbohydrates that provide energy for the body.
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castromariawanda
Sugars may differ in colour, flavour, sweetness and crystal size. Each of these characteristics allows sugar to perform a variety of functions in food products, in addition to providing a sweet taste. Sugar has been part of our diet for thousands of years. Sugars are carbohydrates that provide energy for the body.
castromariawanda
Milk is slightly heavier than water, and since the boiling point of a liquid is influenced by factors responsible for its specific gravity, milk boils at a temperature slightly above that of water.
castromariawanda
Coffees with high acidity are described as bright, tangy and crisp with a clean finish. Coffees with low acidity feel smooth in your
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4.Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. ... Many types of vinegar are available, depending on source materials.
5.Sugars may differ in colour, flavour, sweetness and crystal size. Each of these characteristics allows sugar to perform a variety of functions in food products, in addition to providing a sweet taste. Sugar has been part of our diet for thousands of years. Sugars are carbohydrates that provide energy for the body.