1. Define the term viscosity . (3 pts) 2. Which jam was the least viscous? (1 pt

Question

1. Define the term viscosity. (3 pts)

2. Which jam was the least viscous? (1 pt) Why? (2 pts)

3. A balance of what 3 ingredients are necessary to form a pectin gel? (3 pts)

4. Why did we add lemon zest and apple to the Fruit jam? (3 pts)

5. Explain how the Low Sugar jam formed a gel even though we decreased the amount of sugar? (5 pts)

6. Why did we add lemon juice to the Basic and Fruit treatments but not to the commercial pectin treatments? (Hint: Check the ingredient list on the pectin containers.) (3 pts)

Explanation / Answer

Answer 1.The measure of a fluid’s resistance to gradual deformation by shear stress or tensile stress is called viscosity.

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