Methods and the Effects of Cooking Revision Notes, Past Papers & Questions for Scottish Highers Chemistry

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Scottish Highers Chemistry Methods and the Effects of Cooking Past Papers & Study

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Revision Question

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91% of students got this correct.

What determines the solubility of flavor molecules in water?

The temperature of the water

The pH level of the water

The intermolecular forces of the molecules

The boiling point of the water

The presence of minerals in the water

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Scottish Highers Chemistry Methods and the Effects of Cooking Revision Notes

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