One way to thicken a sauce that you are cooking is to add starch to it. The added starch prevents the sauce from flowing easily because starch molecules
A. are huge chain-like or tree-like structures that entangle one another and bind the sauce together.
B. vibrate more strongly than most molecules and absorb energy from the rest of the sauce. Without its usual thermal energy, the sauce becomes thicker because it doesn't move easily.
C. are magnetic and form magnetic domains within the sauce. These domains inhibit slip and make it difficult for the sauce to deform.
D. are electrically charged, positive and negative, and attract one another with electrostatic forces throughout the sauce.
Answer:A
One way to thicken a sauce that you are cooking is to add starch to it. The added starch prevents the sauce from flowing easily because starch molecules
A. are huge chain-like or tree-like structures that entangle one another and bind the sauce together. B. vibrate more strongly than most molecules and absorb energy from the rest of the sauce. Without its usual thermal energy, the sauce becomes thicker because it doesn't move easily. C. are magnetic and form magnetic domains within the sauce. These domains inhibit slip and make it difficult for the sauce to deform. D. are electrically charged, positive and negative, and attract one another with electrostatic forces throughout the sauce.