What can a food scientists take advantage of with the background of chemistry?

Food scientists work with the chemistry of ingredients in food to improve the quality and stability of the food. They study the use of chemical flavors, thickening agents, stabilizers and preservatives and apply their knowledge to improve existing food products and develop new ones.

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Pls brainliest! :)

out of these options:

ability to burn paper

pure sodium reacting violently with water

the boiling point of water

helium does not tend to react with anything

i would say this is a physical property:

helium does not tend to react with anything

why? :

i said helium does not tend to react with anything because well, it reacts to ! but ability to burn paper, pure sodium reacting violently with water, & the boiling point of water are chemical or

physical properties: the properties of a substance that can be observed without changing the chemical makeup of the substance

chemical properties: properties of a substance relating to the chemical nature and reactivity of the substance