Which of the following is the most-important constituent for jelly making?
Pectin is a naturally occurring substance found in the cell walls of fruits, particularly in underripe or unripe fruits. It is a complex carbohydrate that, when combined with sugar and acid under the right conditions, forms a gel structure. This gelatinous structure is what gives jelly its characteristic texture.
14.12 × 21.98 + 25.22% of 195.99 = ? × 50.9
25.19% of (?2 ÷ 38.87 × 4679.94) = 6299.82 ÷ 419.78 × 50.15
36.22 of 249.98% + 299.99 ÷ 30.18 = ?
26.11 × 7.98 + 27.03 × 3.12 – 34.95 + 93.9 × 3.02 =?
What is the value of "π"
25.22% of (59.9 × 4.01) + 69.97 =?
80.22 of 149.98% + 459.99 ÷ 23.18 = ?
√323.89 × (3.20) ÷ 9.02 =?
21% of 6600 + 453.987 =?
? + 39.99 X 3.01 = √624.99 X 10.01% of 49.99
