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Define the Factors that Affect the Rate of Drying?
Factors that affect the rate of drying are as follow:
1) The fat content of the food-Higher fat contents generally result in slower drying as moisture is trapped within the food.
2) The method of preparation- Cut surfaces loose moisture more fast than via skin.
3) The amount of food placed in a drier in relation to its size- In a given drier, faster drying is achieved with smaller quantities of food.
If the class's value did not match the expected value of water, let's assume everyone was actually correctly using the devices and there was no "user error." What could have caused
What are the two reactants and the two products of a dehydration reaction/ what are the two reactants and products of a hydrolysis reaction.
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i want notes for respiration in humans full qand to the point si i can learn them
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