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Question
in searching for a recipe for homemade jelly, you come across a recipe by a notable food scientist, who emphasizes the importance of the correct amount of sugar in the jelly as it serves as the products antimicrobial agent. what is the rationale behind this statement?
a.sugar is not a sustainable food source for most microbes
b.sugar phagocytizes the microbes that are present in the jelly
c.sugar captures water and makes it unavailable for microbes
d.sugar wards off offending bacterial agents present in the jelly
Answer
This answer is hidden. It contains 1 characters.
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