Butter versus margarine-which is healthier?

Q: Why is table sugar bad for your teeth? Would using honey instead be a better choice for tooth…

A: Honey and sugar are both carbohydrates, consisting of the two types of sugar such as glucose and…

Q: List five differences between caramelisation and the Maillard reaction.

A: The process in which carbohydrates or sugars in the food are heated is referred to as…

Q: Mutarotation affects the reducing property of carbohydrates.  True  False

A: Mutarotation: It is a spontaneous change that takes place in the optical rotation of alpha and beta…

Q: This is an image of: CH2OH CH2OH H он OH H н но ČH2OH Он ÓH H Lactose Fructose Sucrose Glucose…

A: Monosaccharides are simple sugar molecules and are the constituent compounds of the disaccharides…

Q: Why do advertisements say that margarine “tastes like butter” or “has butter “.How is margarine…

A: A food industry is a very huge business wherein food consumed is supplied all over the globe and…

Q: Is whole milk and apple juice a good dietary fat?

A: Fats are a type of lipids, and lipids are macronutrients, which are required by the body in large…

Q: What is Glycomics ?

A: Polysaccharide are also known as glycans. These are polymers or chains of monosaccharides (usually…

Q: omparing Jif Creamy Peanut Butter and Jif Natural Creamy Peanut Butter, which one is the better…

A: Food microbiology, food mushroom foraging, biochemical, microorganism ecology, food biotechnology…

Q: Which of the following will contain plain Galactose? Heparin Keratan Dermatan…

A: Carbohydrates can be classified into different types depending on their size into the following…

Q: Vertebral Column Posterior View Lateral View 5. 1. 2. 6. 7. 4. 8. 9. 3.

A: Hello! Thank You for the question. Since you have asked multiple images for labeling, we are…

Q: Why is cured meat is practical? And why is cured meat so tasty?

A: Answer  Cured meat is very tasty why because of

Q: Why is ropiness usually observed at the center of the bread  and not on the sides?

A: Ropiness of the bread is due to the Bacterial spoilage which starts as an unpleasant odour and then…

Q: Why is brown adipose tissue known as multilocular ?

A: Brown adipose tissue is made up of cells that store lipid molecules and play an important role in…

Q: Comparing Yoplait Regular Yogurt and Yoplait Light Yogurt, which one is the better choice and why?…

A: Yogurt:- it is a milk derived food product. It is usually produced through the fermentation of milk,…

Q: HO,

A: essential fatty acids are those which cannot be synthesized by us and need to be obtained from…

Q: Explain why sausages remain pink and meat turns brown on cooking. Why is glucose sweeter than…

A: Curing food preservation and flavoring process of food items such as meat, fish or vegetables. It is…

Q: Why can fat soulable vitamins build up to a toxic level in body ?

A: Vitamins are essential compounds for the metabolic activities of our body. They are required in very…

Q: * what edible substance (that comes in numerous flavors and colors) behaves like agarose?

A: Let us first know that agar and agarose are not the same .  Agar has a lot of sulphate groups .…

Q: Sarah is trying to build muscle, so she wants a high-protein drink, but she is also…

A: 3. Soy milk6. LactaidExplanation:2% Cow's MilkA lactose intolerance would not be appropriate for…

Q: What is tabacum used for?

A: Introduction: Tabacum is an extract of Nicotiana tabacum which is a herb plant and is an annually-…

Q: yogurt making using powdered milk. Describe the taste and texture.

A: Yogurt is produced by the fermentation of milk by bacteria known as yogurt cultures. These bacteria…

Q: How many water molecules released to make this fat? H. HHH HHHH HHH HHH HE H-C-0-C-C-C-C…

A: Triglycerides are a form of macronutrient that is used in metabolism and is referred to as fat.…

Q: Is it good to avoid added sugars and high-fructose corn syrup?

A: Sugar in our food comes either naturally or artificially. Naturally present sugars are those that…

Q: Suppose i want to whitening my teeth.  For this i want to make an organic formula for this. Now what…

A: It is a procedure of removing or reducing discoloration of teeth's.

Q: What do you mean by keratin?

A: Introduction: Keratin is a protein that is present in our skin, hairs, and nails. It can also be…

Q: Many vegetables are “blanched” (dropped into boiling water) for a few minutes before being frozen.…

A: Blanching is a short heat process and is must for some vegetables before to be frozen.  It slows or…

Q: Classify the monosaccharides. H. I =O H-C-OH CH₂OH H-C-OH H-C-OH D-erythrose CH₂OH C=O H-C-OH H…

A: there are four classes of biological macromolecules: nucleic acid, proteins, lipids and…

Q: Describe the path of fats. How do they enter the cell and when do they go after they exit?

A: End product of fat digestion are absorbed by simple diffusion. As a result of emulsification fats…

Q: METABOLIC METABOLITES DISORDERS Alkaptonuria SYMPTOMS DIAGNOSIS Phenylketonuria Gout Ketosis Fatty…

A: Liver is the largest digestive gland of the body it contains several enzymes to control and regulate…

Q: Effect of processing on bioavailability of fat soluble, water soluble and mineral of one food…

A: Plant-based food varieties are for the most part grouped into organic products, vegetables,…

Q: Why is it possible to argue that vitamin D is not a vitamin?

A: Introduction Vitamin D is a group of fat-soluble secosteroids that increases calcium, magnesium, and…

Q: When betadine is dropped into a ripe banana, does this turn into orange/brown or blue-black? Does a…

A: Starch is the storage form of glucose in plants. As glucose is the major source of energy, storage…

Nutrition and diet

We are involved in several daily activities. These actions need a significant quantity of energy. The food we eat provides this energy. Food is necessary for development, repair, and other living activities since it supplies energy. All of these are part of the living practice known as nutrition. Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. Nutritionists employ concepts from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body. Nutrition also looks at how people can use their diet to reduce their risk of disease, as well as what happens when they ingest too much or too little of a nutrient and how allergies emerge.