What is the process by which water content of a vegetable is replaced by a concentrated salt solution?

a. gelling

b. osmosis

c. diffusion

d. retrogradation - c

Why do egg whites beat more easily at room temperature?

a. the pH is increased

b. the protein is denatured

c. the surface tension is lower

d. the surface tension is higher - c

Which pigment does not change color in an acid or an alkaline solution?

a. anthocyanin

b. chlorophyll

c. carotenoid

d. flavones - c

Carbohydrates lis...
Pearson Edexcel International GCSE (9–1) 4BI1/1BR 4SD0/1BR Biology UNIT: 4BI1 Science (Double Award) 4SD0 PAPER: 1BR QP + MS JUNE 2024
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