Topic on chemistry 2

Application in different fields or aspects

Elaboration of your answer
Cite the source: https://www.hindawi.com/journals/ijfs/
2015/526762/

Colligative properties (Boiling Point)

Kitchen: Pasta
Different steps of the pasta processing cycle, such as combining,
kneading, shaping, and drying, might alter the quality of the
pasta, according to an Italian law. Drying is the most crucial of the
four phases for the product's quality. Low temperatures (29 to
40°C) are required for typical drying processes, but the process
takes 24 to 60 hours to finish. High-temperature, short-time drying
techniques have been frequently adopted for time management
and increased production rate. Because pasta is cooked at high
temperatures, it is more productive, less expensive, has a higher
color intensity, and has a higher nutritional value. Furthermore,
drying pasta at high temperatures improves stiffness and reduces
stickiness.