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Food Science Chpt 10

Across
Molecules with a glycerol base
The best teacher ever
Neutral in nature
Addition of air into batter
Has 2 fatty acids and a phosphorous containing acid attached
The type of tension that is the force between molecules at the outside edge of a substance
Fatty acid with 2 or more double carbon bonds
A variable that can produce inaccurate results in a study
The universal solvent
Glycerol with two fatty acids attached
Educated guess based on available evidence
The variable that the tester has no control over
Curved surface of a liquid in a measuring container
Down
This type of fat allows tiny air pockets to form when batter is beaten
The variable the tester has control over
Glycerol with 1 fatty acid attached at hydroxol group
Have a carbon chain with a carboxyl group at 1 end
Insoluuble in water and aerate batter