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Margaret wants to make an orange flavored drink by stirring powdered drink mix into a glass of water. she doesn't like drinks that have small clumps of powdered solid in them, so she wants the drink to be a perfect solution. what factors should margaret not consider when deciding how much powder to add to her glass of water?
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Which describes fat? a: a carbohydrate that produces energy b: a nucleic acid that directs cell function c: a lipid that stores energy d: a protein that speeds up a chemical reaction
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What is one real world example of a colligative property?
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