| Check your understanding of the article 'Making Chocolate with Bubbles' |
| What are the names for these molecules or elements? |
| CO2 |
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| N |
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| NO |
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| Ar |
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| Using a check mark, which statement is correct? |
| 1. A gaseous entity surrounded by a material is called a bubble |
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| 2. The researchers were investigating that chocolates contain no bubbles |
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| 3. Density, which is a ratio of Volume/Temperature, played a major role in the investigation |
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| 4. The samples produced using CO2 and NO had a distinctly lower gas hold-up |
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| 5. The samples made with Argon or Nitrogen were less aerated |
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| Concerning this article, what happened? |
| What kind of food was investigated? |
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| What analytical method was used? |
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| Who were the '20 people' involved? |
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| For the samples produced with Argon & Nitrogen, what characteristics were found? |
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| Which samples were creamier? |
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| We look forward to your replies |
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| Your comments & suggestions for the forthcoming issue of the Learning Technical English Newsletter: |
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