How should the final temperature of a cooked product be determined?

A food thermistor must be used.

Explanation:

Thermistors a type of thermometer widely used to measure temperature, limit starting current in circuits and electrical components. There is a specific type of thermistor for use in the kitchen that is the food thermistor, which measures the final temperature of a baked product. The use of the thermistor greatly facilitates the work of cooks as it is enough to leave the appliance close to the food within the time the recipe indicates, to know if the final cooking temperature is what the cook wants. However, it is important to note that the thermistor cannot be near the food while it cooks.

hydrocarbons are organic compounds that contain only hydrogens and carbons. they can be saturated (those which contain only carbon-carbon single bonds) or unsaturated (those which contain carbon-carbon double or triple bonds) in nature. hydrocarbons can undergo several reactions like substitution, elimination etc.  

on substituting one or more hydrogen atoms in hydrocarbon it results in the formation of haloalkane. as the halogen atoms are large compared to the carbon and hydrogen atoms, due to which the molecular weight increases and the bond become polar because of presence electronegative halogen atom and results in the increase in boiling point of the haloalkane.

thus, the correct option is (b) that is the boiling point of the new compound increases on substituting a hydrogen atom with a halogen in a hydrocarbon.

here are some of the ways in which chemical and nuclear reactions differ.

explanation: