1. Describe the physical properties of the isolated gluten. What does it look like (i.e., color, structure)? How does it feel like (i.e., texture)? Color Structure Texture 2. What is the purpose of kneading? 3. What is the test for the presence of starch? 4. What proteins comprise gluten? 5. What makes dough elastic and firm?
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- 1. Name the process by which rice can become porridge or congee. Give details of the process in relation to the example. 2.(a) What is the name of the fat after hydrogenation? Draw a hydrogenated fatty acid. (Please include the atoms involved in the molecule) 2.(b) Give an example of hydrogenated fats from vegetable oil. How are these fats harmful to our health? 4. Briefly describe the digestion of this form of carbohydrate described in (iv) in mouth and small intestine before absorption. 6. Part Stomach secretes a chemical that makes it to have a low pH. Name this chemical and give TWO functions of this chemical. 6.e One structural feature in F facilitates absorption of nutrients. Name this structure.1. Carbohydrates a. If lactose were to react with an acid or an enzyme within the gastric system, what type of compound(s) would be formed in the stomach? explain. b. If fructose is ingested, but in this case you have just taken an alkaline medicine (milk of magnesium, for example), what would be the result of this mixture in our stomach? c. Explain in your own words what the Benedict test is (use at least one example). d. Arrange the next molecule in a chain CH₂OH OH OH ОН OH Lo (Ctri) -1. What is glucosuria? 2. Differentiate hypoglycemia from hyperglycemia? 3. What is cataract? How does galactose leads to cataract? 4. What do you mean by hereditary fructose intolerance and galactosemia? 5. How is milk produced from the mammary glands?
- Match the words in the left column to the appropriate blanks in the sentences on the right. Note that not all terms will be used. vitaminc , inositiol, hemopiesis , carnitine, antixodient , fat- souluble vitamins, choline, water souluble vatamins, coenzyms, lipoic acid. 1. After ingesting-------- like thiamin or riboflavin, the excess is usually excreted in the urine.target 1 of 9 2. Ascorbic acid, or ---------, enhances the absorption of nonheme iron.target 2 of 9 3. Vitamin C acts as a(n) -------- that helps neutralize free radicals.target 3 of 9 4. Vitamins can act as---------, which bind to enzymes to facilitate enzyme activity.target 4 of 9 5. Folate and vitamin B12 assist in the formation of red blood cells, which is a process called --------.target 5 of 9 6. --------, a conditionally essential nutrient, is a precursor for acetylcholine, an important neurotransmitter.target 6 of 9 7. Involved in transporting fatty acids into the mitochondria for metabolism, ------ is abundant…List 3 complex carbohydrates 1. Plant-derived digestible carbohydrate 2. Plant-derived indigestible carbohydrate 3. Animal-derived carbohydrate Explain 3 health benefits of plant-derived indigestible carbohydrates Although they are good for your body, we should not eat too much. Explain whyMatch the following terms and definitions A. prediabetes B. lactose deficiency C. viscous fibers D. Gastric lipase E. starches F. Point of saturation G. Chylomicron H. Cellulose I. Glucagon J. sugars K. satiety L. Ketone bodies M. Cholesterol N. Small intestine O. Linoleic acid P. protein-sparing action 1. Simple carbohydrates composed of monosaccharides, disaccharides, or both 2. Plant polysaccharides composed of many glucose molecules 3. Fibers that have gel-forming properties 4. The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal 5. A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides 6. The action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes 7. A condition where blood glucose levels are higher than normal, but below the diagnosis of diabetes 8. Acidic compounds produced by the liver during…
- What are the melting points of butter, coconut oil, vegetable oil (soybean oil), and vegetable shortening (Crisco type product)? o How do you expect the melting point influence texture in the mouth for frostings made with these fats/oils?..... I want handwritten solution....i will up vote5.2. About lipid metabolism, what are the correct statements? PHYSIOLOGY_advanced a) During prolonged starvation, the fatty acids can be converted into ketone bodies in the liver. b) Fat in adipose tissue is hydrolyzed to give glycerol and fatty acids during fasting or during exercise. c) Lipids are water-soluble bio-molecules but insoluble in organic solvents. d) Triacylglycerols (TAG) are lipids that can be used to produce energy under the form of adenosine triphosphate (ATP) in humans. e) The major pathway for beta-oxidation of fatty acids occurs on the matrix side of the inner mitochondrial membrane.Match each item in column A with the most closely related item in column B. Place letters for answers in the spaces provided.
- 2. The patient's blood glucose concentration was 160 mg/dL 30 minutes after taking 100 g of sugar. The blood glucose level of the same patient 30 minutes after cating 100 grams of bread was lower. Why? To answer: a) draw the structures of sucrose and starch; b) describe the digestion of these carbohydrates, indicate the enzymes, the site of their synthesis, and the parts of the gastrointestinal tract in which the hydrolyzis of sucrose and starch occurs.According to dietician Cynthia Sass, what specific food characteristics provide the best sources of soluble fiber? According to dietician Cynthia Sass, what specific food characteristics provide the best sources of soluble fiber? A)wheat bran B)fruit juice C)vegetables with stalks or beans D)fruit with edible seeds, skin, and membranesWhich of the following is/are true? 1. Amylose is a polysaccharide made up of galactose units. 2. Globular proteins only have structural function in the body. 3. The hydrolisis of glycerophospolipids produces one product more than the hydrolisis of triacylglycerides.