What is the importance of spectrometry with respect to food please?
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What is the importance of spectrometry with respect to food please?
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- • Starch: 1 serving is 1/3 cup rice, one 1-oz. slice loaf-type bread, 1/2 cup bran flakes • Fruit: 1 serving is 1 medium orange (6.5 oz), 1 cup raspberries, 1 cup cubed cantaloups, 17 small grapes (3 oz.) • Milk: 1 serving size is 8 ounces milk • Sweets/Desserts: 1 serving is 1 Tbsp sugar Note: 3 tsp = 1 Tbsp • Nonstarchy Vegetables: 1 serving is ½ cup cooked vegetables, 1/2 cup vegetable juice • Fats: 1 serving is 1 tsp butter, 1 tsp oil. Note: 3 tsp = 1 Tbsp • Meat and Meat Substitutes: • Lean: 1 serving is 1 oz. skinless poultry (white meat) or fish, 1/4 cup cottage cheese 。 Medium-fat: 1 serving is 1 egg Analyze the following menus using Exchange List data. MENU #1 • 1 cup bran flakes o 6 oz. 2% milk ½ cup cubed cantaloupe 1 tsp. sugar, on the bran flakes ° 2 eggs, scrambled MENU #2 ° 3 oz. grilled chicken breast o 1 cup steamed brown rice 1 cup steamed broccoli • 1 cup raspberries 1 Tbsp. butter, mixed into ricePlease help mePlease submit your assignment on the following topic 1. Lipid Hydrolysis Test principle and their importance? 2.Starch Hydrolysis Test principle and their importance? 3.Nitrate Reduction Test principle and their importance? 4.Voges Proskauer Test principle and their importance? 5.Methyl Red Test principle and their importance?
- ques is for microbiology please help asap! really appreciate it."Safety of food prepared with food additives in Bangladesh is a Pressing issue"- To what extent do you agree or disagree with this statement ? Support yourself with sufficient evidence .Please answer at your own wordsTopic: food science and nutrition What are the sensory (taste, smell, sight, etc) and physical properties of milk and butter?
- Hello, please answer the following Microbiology question and its two parts correctly. *If you solve the question and its two parts CORRECTLY and I will 100% leave a thumbs up for you. Thank you. Question: Which microbiology test measures the use of LACTOSE? What color is positive in each?What can be done at home to reduce the amount of bacteria on food?Which of the following test will be useful for initial distinction between Which of the following test will be useful for initial distinction bet Salmonella and Escherichia? Lactose fermentation in MacConkey Motility H2S production in Indole medium Glucose fermentation in KIA
- how would you prepare 600 mL of a 20% strach solution beginning with a 50% stock starch solution? express your answer in liters• Starch: 1 serving is 1/3 cup rice, one 1-oz. slice loaf-type bread, 1/2 cup bran flakes • Fruit: 1 serving is 1 medium orange (6.5 oz), 1 cup raspberries, 1 cup cubed cantaloups, 17 small grapes (3 oz.) • Milk: 1 serving size is 8 ounces milk • Sweets/Desserts: 1 serving is 1 Tbsp sugar Note: 3 tsp = 1 Tbsp • Nonstarchy Vegetables: 1 serving is ½ cup cooked vegetables, 1/2 cup vegetable juice • Fats: 1 serving is 1 tsp butter, 1 tsp oil. Note: 3 tsp = 1 Tbsp • Meat and Meat Substitutes: • Lean: 1 serving is 1 oz. skinless poultry (white meat) or fish, 1/4 cup cottage cheese 。 Medium-fat: 1 serving is 1 egg Analyze the following menus using Exchange List data. MENU #1 • 1 cup bran flakes o 6 oz. 2% milk ½ cup cubed cantaloupe 1 tsp. sugar, on the bran flakes ° 2 eggs, scrambled MENU #2 ° 3 oz. grilled chicken breast o 1 cup steamed brown rice 1 cup steamed broccoli • 1 cup raspberries 1 Tbsp. butter, mixed into riceCan I use baking powder instead of yeast?