the capacity of acting or being active
energy
a reactive element that is found in water, in most rocks and minerals, in numerous organic compounds, and as a colorless tasteless odorless diatomic gas constituting 21 percent of the atmosphere, that is capable of combining with all elements except the inert gases, that is active in physiological processes, and that is involved especially in combustion
oxygen
the liquid that descends from the clouds as rain, forms streams, lakes, and seas, and is a major constituent of all living matter and that when pure is an odorless, tasteless, very slightly compressible liquid oxide of hydrogen H2O which appears bluish in thick layers, freezes at 0° C and boils at 100° C, has a maximum density at 4° C and a high specific heat, is feebly ionized to hydrogen and hydroxyl ions, and is a poor conductor of electricity and a good solvent
water
a crystalline sugar C6H12O6; specifically :  the sweet colorless soluble dextrorotatory form that occurs widely in nature and is the usual form in which carbohydrate is assimilated by animals
glucose
something that binds or restrains
bond
nutriment in solid form; something you eat
food
a science that deals with the composition, structure, and properties of substances and with the transformations that they undergo
Chemistry
sharp, biting, or sour in manner, disposition, or nature
acid
a white powder used especially in baking to make dough rise and in medicine to reduce stomach acid
baking soda
a powder used as a leavening agent in making baked goods (as quick breads) that typically consists of sodium bicarbonate, an acidic substance (as cream of tartar), and starch or flour
bakingpowder
a powder or liquid that is used to clean clothes, dishes, etc. : a chemical substance that is like soap
detergent
starch made from corn and used in foods as a thickening agent, in making corn syrup and sugars, and in the manufacture of adhesives and sizes for paper and textiles
cornstarch
a chocolate that cover by pigment
M&M
a sour liquid obtained by fermentation of dilute alcoholic liquids and used as a condiment or preservative
vinegar
a compound that changes color at a specific pH value or in the presence of a particular substance and can be used to monitor acidity, alkalinity, or the progress of a reaction
indicator
a property that becomes apparent when light falls on an object and by which things that are identical in form can be distinguished
color
a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple.
red cabbage
acting or operated or produced by chemicals
chemical
the act or process or an instance of reacting
reaction
the act or process or an instance of reacting
plant

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