Above the gelatinization temperature, a. collagen protein turns to gelatin b. trans fatty acid chains tend to melt С. cellulose fibers break apart d. starch granules lose their crystallinity

Chemistry for Today: General, Organic, and Biochemistry
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Chapter18: Lipids
Section: Chapter Questions
Problem 18.24E
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Above the gelatinization temperature,
a. collagen protein turns to gelatin
b. trans fatty acid chains tend to melt
С.
cellulose fibers break apart
O d. starch granules lose their crystallinity
Transcribed Image Text:Above the gelatinization temperature, a. collagen protein turns to gelatin b. trans fatty acid chains tend to melt С. cellulose fibers break apart O d. starch granules lose their crystallinity
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