CATEGORIES:
BiologyChemistryConstructionCultureEcologyEconomyElectronicsFinanceGeographyHistoryInformaticsLawMathematicsMechanicsMedicineOtherPedagogyPhilosophyPhysicsPolicyPsychologySociologySportTourism
The glycoside linkage at the branching point in amylopectinA) a 1-6 B) a 1-4 c) b 1-4
The polysaccharide pectin has uronic acid units which are derived from A) Glucose B) Galactose C) Mannose d) Fructose The polysaccharide which provides the majority of energy in the human diet is A) Pectin B) Cellulose C) Starch d) Locust bean gum Newton found that the viscosity of pure fluids and simple solutions was constant at a constant temperature A) True b) False Einstein found that the when solid particles were added to a fluid the viscosity became greater A) True b) False As the shear rate of a suspension of a soluble polysaccharide increases, its viscosity A) Decreases B) Increases c) Stays constant 31) The largest source of edible oils in the world’s diet is from A) Pigs B) Olives C) Soy beans d) Whales A Virgin oil is produced A) By chemical refining B) By purely mechanical methods C) With the use of hexane Chocolate has a sharp melting point just below body temperature because its triglycerides consist primary of A) 3 saturated fatty acids B) 2 saturated and 1 unsaturated fatty acids C) 1 saturated and 2 unsaturated fatty acids d) 3 unsaturated fatty acids Hydrolysis of triglycerides produces A) Free radicals B) Trans-fatty acids C) Peroxides d) Free fatty acids Hydrogenation of triglycerides produces A) More saturated triglycerides B) Trans-fatty acids C) Higher melting point triglycerides d) All of the above Trans-oleic acid has a higher melting point temperature than cis-oleic acid A) True B) False c) They have the same melting point temperature Lipid oxidation is a chemical reaction involving A) Hydrolysis B) Hydrogenation C) Free radicals d) Production of virgin oils Which fatty acid undergoes oxidation the fastest A) Saturated B) Mono-unsaturated c) Poly-unsaturated The addition of antioxidants to unsaturated oils will A) Stop the oxidative process B) Delay the oxidative process C) Accelerate the oxidative process d) Have no effect of the oxidative process Which form of oxygen is more reactive in the oxidation of oils A) Singlet B) Triplet c) Both are the same in their reactivity Which can help delay the oxidation of un-saturated plant oils A) Exposing the oil to light B) Adding metal ions like Fe and Cu C) Adding antioxidants
Which tea provides more natural anti-oxidants A) Green tea B) Black or red tea
Drinking red wine may help to prevent diseases related to oxidation. A) True B) False
Cholesterol is A) Only found in plants b) Only found in animals The principle amino acid which is associated with the umami taste is A) Lysine B) Methionine C) Glutamate D) Glycine
There are ___ common amino acids in the human body of which ___ are considered essential A) 50 and 15 B) 500 and 20 C) 20 and 9 d) 20 and 20 When eating a plant diet, the consumption of both cereals and legumes provides complimentary amounts of which 2 essential amino acids A) Glutamate and asparagine B) Phenylalanine and tyrosine C) Serine and valine d) Lysine and methionine The majority of the natural amino acids which are in the L configuration and they provide the taste of A) Sweet B) Sour C) Bitter d) Umami Date: 2015-12-11; view: 1073
|