Chemistry Questions- Please answer

This large increase accounts for how much certain foods expand when being cooked.

Freezing water can dry foods out by 'pulling' the liquid towards the ice and the ice crystals themselves can cause damag.

Less atmospheric pressure results in greater gas expansion.

Nitrogen is found mainly in proteins.

This is the sugar used by plants and animals to provide energy to living cells.

Animals that are producing milk are said to be lactating.

Unlike some sugars, sucrose is perceived as sweet is all concentrations.

Polysaccharides are molecules that are chains made up of many sugars.

Vegetable oils with little taste tend to have the highest smoke points.

The amount of hydrogen influences both whether the fat will be solid or liquid at room temperature as well as the health effects.

All food groups contain carbon, hydrogen, and oxygen.

Fish proteins can be 'cooked' with either heat or lemon juice while whipping egg whites or gelatin can staighten and lengthen the moleculees to produce foams.