Q18.Adding sugar to jams _______ the growth of microorganisms.
enhances
inhibits
develops
all of these
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Explanation:
The value of sugar in food preservation is dependent on the amount of sugar used and adding too little sugar to a food will still enable the development of microorganisms. This is seen in the production of jams and jellies where adding too little sugar promotes the growth of mold and yeast.
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simple sugars known as monosaccharides, which includes glucose (dextrose), fructose (fruit sugar) and galactose.
a double sugar joined by a glycosidic link - 2 monosaccharides joined together are called disaccharides, which includes sucrose (table/granulated sugar).
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