If you heat Holiday “mulled (spiced) wine” to 40oC for 1 hour, you would expect that: a. it would become champagne b. it would contain fewer Calories per gram than celery c. more alcohol would have evaporated than water during the heating process, lowering the alcohol content (the %ABV), because ethanol has a lower boiling point than water d. A1 casein would be converted to A2 casein e. it will give you “a warm Holiday glow”

If you heat Holiday “mulled (spiced) wine” to 40oC for 1 hour, you would expect that: a. it would become champagne b. it would contain fewer Calories per gram than celery c. more alcohol would have evaporated than water during the heating process, lowering the alcohol content (the %ABV), because ethanol has a lower boiling point than water d. A1 casein would be converted to A2 casein e. it will give you “a warm Holiday glow”

Essentials of Pharmacology for Health Professions

7th Edition

ISBN:9781305441620

Author:WOODROW

Publisher:WOODROW

ChapterCRE1: Comprehensive Review Exam For Part 1

Section: Chapter Questions

Problem 51CEP1

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