TRUE OR FALSE. 1. Protein denaturation involves major changes in its secondary, tertiary, and quaternary structures without cleavage of backbone peptide bonds. 2. Partial denaturation often improves the digestibility and bioavailability of essential amino acids. 3. Protein solubility is usually at a maximum at its isoelectric point. 4. Protein-stabilized emulsions are stable regardless of temperature. 5. Marshmallow, whipped cream, ice cream, meringue, cake, souffle, and mousse are examples of protein rich foam- type products. 6. Carbohydrates exclusively consist of the elements carbon, hydrogen, and oxygen.

TRUE OR FALSE. 1. Protein denaturation involves major changes in its secondary, tertiary, and quaternary structures without cleavage of backbone peptide bonds. 2. Partial denaturation often improves the digestibility and bioavailability of essential amino acids. 3. Protein solubility is usually at a maximum at its isoelectric point. 4. Protein-stabilized emulsions are stable regardless of temperature. 5. Marshmallow, whipped cream, ice cream, meringue, cake, souffle, and mousse are examples of protein rich foam- type products. 6. Carbohydrates exclusively consist of the elements carbon, hydrogen, and oxygen.