Chapter 3, Problem 6SC

High-lipid foods are more susceptible to microbial spoilage than high-carbohydrate foods. True or False? (Justify your answer)

During the competition, you want to make a special milky ice cream and you have prepared all the ingredients. However, you happen to hear that one of the judges is lactose intolerant.Will you still continue with your recipe?

Which type of PAGE would you use for the following? a.Monitoring the hydrolysis of casein in milk by plasmin b. Monitoring changes in meat proteins during aging of meat. c.Investigating the Protein profile of rice protein concentrate from different sources.

A patient has chronic indigestion due to an overproduction of stomach acid. Which foods should the patient avoid until the condition is resolved? Justify your answer. pH Values of Some Important Foods Vegetables pH Citrus pH Dairy/Egg pH Starches pH Asparagus Beans 5.6 Grapefruit 3.2 Butter 6.2 Bread (white) 5.5 5.5 Lemons 2.3 Cheese 5.6 Corn 6.2 Peas 6.1 Limes 1.9 Eggs (fresh) 7.8 Crackers 7.5 Spinach 5.4 Oranges 3.5 Milk 6.5 Potatoes 5.8

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

What is the purpose of food packaging (what is its purpose) and what information should appear on the packaging according to the rules?

The label on Vodka says that it is 40% ABV (alcohol by volume).  In comparison, red wine contains 10% ABV (alcohol by volume). From this information I can conclude that:  a. the potatoes from which vodka is made contain more carbohydrates to produce alcohol than do wine grapes  b. the yeast made to produce vodka must not be killed by concentrations of alcohol above 10-15% ABV  c. the alcohol in vodka is concentrated by distillation after fermentation  d. vodka is made by letting water evaporate after fermentation  e. vodka has fewer calories in 1.5 oz serving than a 6 oz serving of wine.

Find FIVE processed or prepared foods or drinks, which are not desserts, or soda’s, that have an unexpected sugar content and answer the following for each; Food 1.  Please identify what it is Type of food, Brand, Type of sweetener, Position of the sweetener in the ingredient list.  For example  “Water, sugar, flour….” would be second on the ingredient list.

Which of the following amino acids are considered as both glucogenic as well as ketogenic amino acids? (more than one answer) a. Tryptophan b. Isoleucine c. Lysine d. Phenylalanine