Answer:
1.For rice it depends. Cooking any starch in water will first cause the starch granules to swell and eventually tangle up with each other (the gelatinization). Dissolving sugars or salts in the water slows down the process by raising the temperature the swelling starts.
2.The immediate indicator that your drinking water is high in sodium is that it will taste salty. However, you may not be able to taste lower concentrations.
3.I will tasted it
4.But rice grains have huge and fibrous carbohydrates called starch. You can break down the starch, make it simpler which will make it soluble. yes,it is soluble in water.
5.Solubility is a property referring to the ability for a given substance, the solute, to dissolve in a solvent. ... The solvent is often a solid, which can be a pure substance or a mixture. The species that dissolves, the solute, can be a gas, another liquid, or a solids
6.The solubility of a substance fundamentally depends on the solvent used, as well as temperature and pressure.
7.The solute is the substance that is being dissolved, while the solvent is the dissolving medium
8.The substance being dissolved is called the solute and the liquid doing the dissolving is called the solvent.
9.salt can be separated by water. this is grade 9 lesson, i think.
Explanation:
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