Define the problem: How do the structure and properties of foods change as their components change?
Part 1 - Research Baking Substitutes
Prepare a pamphlet about baking with substitutions for people with allergies or health
concems. Research the role that a common ingredient found in baked good plays in
creating the expected texture and structure Choices could include eggs, baking
powder, oil, milk, or sugar Describe an ingredient that could be used as a substitute for
the ingredient you have chosen
Include answers to questions such as the following in your leaflet
1. SEP Obtain Information What type or types of molecules or compounds are in
the ingredient?

i can ! i just need to know what the paragraph is! : p

i believe the answer is a.

in the analysis of systems that involve fluid flow, we frequently encounter the combination of properties u and pv.

the correct answer is b. a strong acid completely dissociates to its ions when dissolved in water. completely dissociates to and ions. a is incorrect because does not fully ionize to and ions and some remain as the compound . c and d are incorrect because, and do not fall into the category of bronsted lowry acids. a bronsted lowry acid is a proton donor and since both molecules do not have a proton to donate they are not bronsted lowry acids. likewise,   if we use the lewis acid definition, they cannot be acids. a lewis acid is an electron pair acceptor. both and have a complete octet so can not accept any electrons which disqualifies them as acids.