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- 1. What feature of the structure of verbascose makes it indigestible?1. Which of these disaccharides are 'reducing'?2. a. What ingredient(s) necessary to white chocolate does this product have? b. Why is this product labeled as “white chocolate style” instead of being simply labeled as “White chocolate”?
- 1.One of the main sources of sphingosine in the body is in the cell membrane. What complication could arise from the biological synthesis of ceramide?8. When digesting a complex carbohydrate, water is added and, a simple sugar is obtained through which process? * A. Condensation B. Dehydration C. Hydrolysis D. Esterification1. Why is it important to pay attention to essential amino acids if you are a vegetarian/vegan?
- 4. List three foods in which most of the calories are contained in carbohydrates. 5. Why would you not expect sucrose (disaccharide) to test positive in Benedict’s test?1. a. What macronutrient provides the most calories in this product? b. Is this product considered any type of chocolate? Why or why not?1. Explain why some natural starches are chemically modified. 2. What is birefringence? What does its presence or absence tell you about the starch? 3. new premium creamy salad dressing contains 70 % fat. How can you test if it is an oil-in-water or water-in-oil emulsion
- 4. Why do the pH and protease rankings differ between fresh fruits but are similar for cooked fruits?1. What is the classification (Chemical and therapeutic) of the Allopurinol? 2.What is the Trade Names of the Allopurinol (international and national) ? 3.What is the Generic name of the Allopurinol ? 4. What is the Chemical name of the Allopurinol ?Which of the following elements is not a micronutrient? boron calcium chromium manganese