What would you expect to observe when you add flour to a glass of water

It will kind of make like a type of tough or soft dough

Explanation: If you add too much water it might be a dough that bearly tays together or is very soft, but if you add too little it will be hard to mold. The reason it forms a sort of consistency like this is because When water is added to flour and mixed, these proteins absorb water, otherwise known as hydrating. Gliadin and Glutenin then combine to form the protein called GLUTEN. ... When flour is mixed with water, the gluten swells to form a continuous network of fine strands.

the link still does not work even when adding it to the url bar

explanation:

b. examine and describe cells