It tends to slow down the coagulation of its protein.
to give it flavor.
the leaves
I believe that salt hardens and prevents some ingredients from cooking.
Yes it does
it dissolves
Energy must be continuously added for the chemical reactions to take place.
after the pasta is put in and has been stirred for 17 minutes straight
If you are cooking apples into a sauce then the sugar should be added at the start of the cooking process. If you keep the heat low and gentle then no water will be required but a little lemon juice added at this stage improves the result.
In condensation heat is removed In evaporation heat is added
White rice naturally contains a tiny amount of fat, around 0.3g per 180g serving, but fats of various kinds are often added during the cooking process.
When casein is added to HCl, it becomes a precipitate. It does this because of a process called acid coagulation.
When energy is added during a phase change the energy is used to break molecular bonds.