Discussion:
Practical questions about solubility
1. Some starch/carbohydrates, although soluble in warm water, become gel like once experincing a cold atmosphere. The commercial dessert, Jell-O, is composed of just this type of starch. Making the dessert Jell-O requires bringing to a boli a certain amount of water before adding in the powdered Jell-O crystals. Then, as soon as the liquid is boiling, cold water is added to the Jell-O solution and the put into the refrigerator. Please could to explain for me what might happen if use only cold/room temperature water to make Jell-O.
2. Why powdered ice tea would dissolve in hot water better than in cold water?
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