1 point Cooking with electromagnetic

waves, either with or without a

small amount of added liquid. The

food can be browned or given a

crust only if combined with a

dry-heat method such as grilling.

It is ideally suited for reheating

food.

the best answer is d because the strong cohesion is caused by the ability of water molecules to undergo hydrogen bonding.

a is incorrect because when water solidifies, it becomes   ice, which expands and occupies a bigger volume for the same mass of water in its liquid state.

b is incorrect because water has high surface tension. besides bonding to itself it hydrogen bonds to other molecules at the top decreasing possibility for breaking of attractive forces.

c is incorrect because the water molecule has oxygen which is highly electronegative and so pulls the electron pair towards itself creating a dipole moment, making the molecule polar.

e is incorrect because water has strong adhesion, ability to stick to other molecules such as glass because of this molecules having stronger hydrogen bonding than water.

fe 55.85 g/mol and h2o 18.02 g/mol.

c

explanation: