Which of the following can be used to explain why water is able to dissolve many substances

Water is a polar molecule and therefore can dissolve many substances.

Further Explanation:  

Solvents are substances that dissolve other substances called solutes such as salts and ionic compounds.  

Universal solvent  A universal solvent is a solvent that dissolves most substances or solutes.  Water is a universal solvent because it dissolves more solutes or substances than any other solvent.  Water is a polar solvent and thus dissolves polar molecules such as salts. Polarity of a water molecule A water molecule is polar because the electric charge is distributed unevenly because the oxygen atom is on one end, causing it to have a slight negative and a slight positive charge. The polarity of water makes to be a good solvent since it allows it to dissolve both ionic bonds and other polar molecules. The polar nature of water gives each of its molecule a hydrophobic side and a hydrophillic end. each molecule of water has two hydrogen atoms that are partially positive an an atom of oxygen that carries a partial negative charge.  Water polarization allows it to attract many different types of molecules such as ionic compounds and salts.  

Keywords: Universal solvent, polarity of water molecules, water as a universal solvent.

Learn more about: Universal solvent:  Polarity of water molecules:  Water as a universal solvent:  

Level; High school  

Subject: Chemistry  

Topic: Polar and non-polar solvents  

Sub-topic: Polarity of water molecules

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

starchy vegetablesnon-starchy vegetables

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.

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