Which of the following contains the most lipids? A. Banana B. Champorado C. Olive oil D. Cheese
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- Match the following: A. Lauric acid is a, 1. Corn 2. Saturated fat B. Oleic acid is a C. Arachidonic acid is a 3. Mono unsaturated fat D. Palmitooeic acid is from 4. Nutmeg 5. Poly E. Linolenic acid is from unsaturated fat F. Stearic acid is from G. Myrisitic acid is from H. Lauric acid is from 6. Coconut oil 7. Butter 8. Animal fat I. Oleic acid is from 9. Meats , eggs and Fish J. Arachidonic acid is from 10. Olives andWhich is not an ingredient of caramel? Select one: a. starch syrup (isoglucose syrup) b. fat/oil c. protein d. pectinWhat are the main ingredients in the manufacture of mayonnaise? Explain the role of each component. Give another example of a product from fats and oils and describe briefly the role of fats and oil in the product.
- Which disaccharides do not have reducing ends? sucrose and maltose sucrose and trehalose trehalose and isomaltose isomaltose and maltose sucrose and cellobiosea polysaccharide that is formed in plants to store glucose is a. starch b. glycogen c. lipid d. sucrose e. fructoseWhich of the following has the highestprotein content per gram?A. AppleB. GroundnutC. SoyabeanD. Wheat
- Complete proteins are present in which type of foods? O A. animal products O B. soy products O C. vegetable sources O D. both animal and soy productsSalivary amylase catalyzes the hydrolysis ofa. starch to form glucoseb. starch to form maltosec. disaccharides to form monosaccharidesd. starch to form glucose and maltoseWhich of the following is an Organic Compund? a. Salt b. Water c. Calcium d. Vitamin C
- A food scientist is developing a new and improved cereal bar. She consults with you to ask in what order the ingredients should be listed on the food label. The ingredients are: sugar: 30 g, puffed wheat: 28 g, dry milk powder: 5 g, red food coloring: 35 mg, salt: 2 g. What is the appropriate order in which to list these ingredients on the food label?Give the complete name of the disaccharides below: 1. Lactose 2. Cellobiose 3. Sucrose 4. IsomaltoseWhich of the following carbohydrates are reducing and which are nonreducing? a. starch b. sucrose c. cellulose d. ribose e. fructose