The properties of food gels depend on the type of molecules they contain and how they interact with each other. Select all the correct answers below (there may be more than one). Select one or more: a. The texture of a food gel may go from soft to hard depending on the number and strength of the bonds between the biopolymer molecules. O b. The appearance of a food gel depends on the size of the biopolymer building blocks (molecules or particles) compared to the wavelength of light. When the building block size is much lower than the wavelength of light, they appear transparent. O c. The water holding capacity (WHC) depends on the size of the pores in the biopolymer network. The smaller the pores, the greater the WHC. O d. The gelling mechanism, such as cold-set, heat-set, or salt- set gelation depends on the nature of the cross-links (for example, hydrogen bonds, hydrophobic bonds, or salt bridges)
The properties of food gels depend on the type of molecules they contain and how they interact with each other. Select all the correct answers below (there may be more than one). Select one or more: a. The texture of a food gel may go from soft to hard depending on the number and strength of the bonds between the biopolymer molecules. O b. The appearance of a food gel depends on the size of the biopolymer building blocks (molecules or particles) compared to the wavelength of light. When the building block size is much lower than the wavelength of light, they appear transparent. O c. The water holding capacity (WHC) depends on the size of the pores in the biopolymer network. The smaller the pores, the greater the WHC. O d. The gelling mechanism, such as cold-set, heat-set, or salt- set gelation depends on the nature of the cross-links (for example, hydrogen bonds, hydrophobic bonds, or salt bridges)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Nucleotides
It is an organic molecule made up of three basic components- a nitrogenous base, phosphate,and pentose sugar. The nucleotides are important for metabolic reactions andthe formation of DNA (deoxyribonucleic acid) and RNA (ribonucleic acid).
Nucleic Acids
Nucleic acids are essential biomolecules present in prokaryotic and eukaryotic cells and viruses. They carry the genetic information for the synthesis of proteins and cellular replication. The nucleic acids are of two types: deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). The structure of all proteins and ultimately every biomolecule and cellular component is a product of information encoded in the sequence of nucleic acids. Parts of a DNA molecule containing the information needed to synthesize a protein or an RNA are genes. Nucleic acids can store and transmit genetic information from one generation to the next, fundamental to any life form.
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Transcribed Image Text:The properties of food gels depend on the
type of molecules they contain and how they
interact with each other. Select all the correct
answers below (there may be more than
one).
Select one or more:
a. The texture of a food gel may go from soft to hard
depending on the number and strength of the bonds
between the biopolymer molecules.
O b. The appearance of a food gel depends on the size of the
biopolymer building blocks (molecules or particles)
compared to the wavelength of light. When the building
block size is much lower than the wavelength of light, they
appear transparent.
O c. The water holding capacity (WHC) depends on the size of
the pores in the biopolymer network. The smaller the
pores, the greater the WHC.
O d. The gelling mechanism, such as cold-set, heat-set, or salt-
set gelation depends on the nature of the cross-links (for
example, hydrogen bonds, hydrophobic bonds, or salt
bridges)
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