Answer: Stable at high temperatures.
- A Stable at high temperatures
- B Sweeter when frozen only
- C Broken down by heating
- D Made only from proteins
Correct answer: A. Stable at high temperatures
Explanation: Sucralose is stable at cooking and baking temperatures and retains its sweetness, whereas aspartame decomposes on heating and loses sweetness.
The hydrophobic hydrocarbon tail of each soap/detergent molecule dissolves into an oily dirt droplet, while the hydrophilic (ionic) head stays in the surrounding water - trapping the grease inside a micelle that rinses away with water.
Concept context
Drugs and how they interact with biological targets, chemicals in food, and cleansing agents (soaps and detergents) - chemistry applied directly to daily life and healthcare.