The change in elasticity of the steak on cooking is due partly to the loss of water volume (so that existing bonds get closer together) and partly to the creation of new bonds. Assume all of the difference in raw vs. cooked steak thickness is due to water loss that makes it thinner (25 mm thick in the uncooked steak, versus 15 mm thick in the cooked steak), and that the other dimensions of the steak (length and width) have not changed. By what percentage has the steak's volume decreased from the original value? (Give your answer as a number between 0 and 100, without the percentage sign.) If you compare the distances between the bonds in the raw and cooked steaks, what would you expect to observe? a) The distance between bonds would be greater in the raw steak. b) The distance between bonds would be greater in the cooked steak. c) The distance between bonds would be the same in both steaks.
The change in elasticity of the steak on cooking is due partly to the loss of water volume (so that existing bonds get closer together) and partly to the creation of new bonds. Assume all of the difference in raw vs. cooked steak thickness is due to water loss that makes it thinner (25 mm thick in the uncooked steak, versus 15 mm thick in the cooked steak), and that the other dimensions of the steak (length and width) have not changed.
By what percentage has the steak's volume decreased from the original value? (Give your answer as a number between 0 and 100, without the percentage sign.)
If you compare the distances between the bonds in the raw and cooked steaks, what would you expect to observe?
a) The distance between bonds would be greater in the raw steak.
b) The distance between bonds would be greater in the cooked steak.
c) The distance between bonds would be the same in both steaks.
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