Q.Give two differences between the following :
Rice flour and cooked rice

Step 1. Recall the raw-vs-cooked chemistry. Section 16.1 states uncooked food is a heterogeneous suspension, while cooking hydrolyses the large polymer molecules (here, starch, a carbohydrate polymer) into smaller polymer fragments and converts the food into a colloidal system.

Step 2. Apply this to rice flour vs. cooked rice. Rice flour is uncooked starch -- a heterogeneous suspension of largely intact, long starch-polymer chains. Cooked rice has undergone the cooking process described in Section 16.1: its starch polymer has been partially hydrolysed into smaller fragments, and the rice grain's internal structure has become colloidal rather than a raw heterogeneous suspension. …

Applying Section 16.1's raw-vs-cooked (suspension-vs-colloid, polymer hydrolysis) distincti …

• Treating this as simply 'rice flour is a powder, cooked rice is soft' without connecting the difference to the underlying starch-hydrolysis an …