What conditions could result in the degradation of oils and fats during storage?
Q: Which of the different carbohydrate tests would give a positive result for maltose? Describe the…
A: Carbohydrates tests are chemical tests performed to detect the presence of carbohydrates. They can…
Q: What chemicals are originally employed to create glucose during famine or fasting?
A: Gluconeogenesis is defined as how glucose is created when the body's glucose supply is depleted.
Q: What is the purpose of rennin in cheese-making?
A: Cheese is made from milk of cows, buffalos, goats and sheep. It is obtained from coagulation of milk…
Q: What is meant by “salting out”? How does it work?
A: Biomolecules are organic macromolecules that play an important role in the proper functioning of the…
Q: What is the energy content on protein per gram?
A: Protein is a macronutrient and it is important for building muscle mass. It is mainly found in…
Q: What is the significance of thermotolerant E. coli? How did we use temperature to help select for…
A: The phrase "total coliforms" refers to a vast group of Gram-negative, rod-shaped bacteria with a…
Q: What materials can easily diffuse through the lipidbilayer, and why?
A: The lipid bilayer is one of the components of the cell membrane. This polar membrane manages the…
Q: How can the specificity ofSubstrate Concentration be determined?
A: Specificity of an enzyme to its substrate is how efficient an enzyme is in choosing its right…
Q: What is the importance of the Application of Ascorbic Acid in the Food Industry ?
A: Ascorbic acid is a form of vitamin c and vitamin c has also a role in boosting immunity to fight…
Q: How many moles of KOH is required per mole of fat in sapornification reactions?
A: Saponification is the process of conversion of fats or fatty acids into soap and alcohol. This is…
Q: Why does glucose not give positive results with an iodine test but not starch?
A: The iodine-starch test is a chemical reaction that is used to presence of starch which gives intense…
Q: d. ketotetrose
A: Carbohydrates are the polyhydroxy-aldehydes or polyhydroxy-ketones or their derivatives or the…
Q: Ideal solvents for fat extraction should: a- penetrate sample particles readily, be in single…
A: Asked: Correct option regarding ideal solvent for fat extraction
Q: Which electron carrier is mobile and fat soluble? Explain fully?
A: The molecules that are capable of accepting or donating one or two electrons from one molecule to…
Q: Explain how osmotic pressure and pH are used in preserving foods. What effects do they have on…
A: The microbes play important role in the food technology and food manufacturing industry. They can…
Q: How many times more water does beef require, compared with chicken?
A: The food with the highest water footprint is beef and it uses six times more amount of water than…
Q: what does it mean if a bacteria tested negative for citrate
A: Citrate Utilisation Test It is used to determine the ability of an organism to utilize citrate as a…
Q: What then would be the maximum concentration of alcohol in beverages that are naturally fermented?
A: Fermented drinks are made from soaked grains, fruit juices, black tea, herbal infusions, and green…
Q: Why it is necessary to preserve meat?
A: All living organisms require energy in order to carry out their normal daily activities. Food is an…
Q: what substances interfere with the tests for fructose? for lactose?
A: Seliwanoff's test is the qualitative test for the detection of ketose sugars in a sample. The ketose…
Q: What happens during the malting process in beer?
A: Malting involves the controlled germination of grains to mobilize the enzymes like amylases and…
Q: List the major or macro essential elements. Why are they called that?
A: The fundamental components (or basic supplements) are compound components that are totally required…
Q: Two factors affecting the amount of usable nitrogen in thesoil are a limited number of…
A: Nitrogen is critical as it forms one of the major components of chlorophyll, which is used by plants…
Q: Which is the best description of fermentation?
A: The series of chemical reactions that either build or breakdown the biomolecules for cells to…
Q: Why bakers prefer wheat flour compared to non-wheat flour?
A: Baking is a method of food preparation that involves the use of dry heat, usually in an oven. Hot…
Q: Explain how the body maintains the blood ph in ketoacidosis
A: Ketoacidosis is a disease due to higher levels of ketones in the blood. The standard buffering…
Q: Why are some microorganisms capable of utilizing certain carbohydrates and some are not?
A: A microbe is a living entity that is so tiny that it cannot be seen with the naked eye. Microbiology…
Q: Why isn't the cooking ofvitamin C-containing foodsappropriate for vitamin Csupply?
A: Vitamins are organic molecules and are essential micronutrients that are required in small…
Q: What is the formula for alcoholic fermentation?
A: Fermentation is an anaerobic process, in which energy can be released from glucose even when the…
Q: How is dairy put in an application in microbiology and its involved microorganism?
A: Dairy is nothing but the Cows milk which plays a significant role in mammal growth.Milk obtained…
Q: What is the current recommendation for trans fat?
A: Trans fats are also called as trans unsaturated fatty acids. They are unsaturated fatty acids and…
Q: Is alcoholic fermentation carried out under aerobic or anaerobic conditions? Explain
A:
Q: What is carb oxidation. When does it occurs.
A: Carbohydrate metabolism ensures that all living cells have a constant supply of energy. Carbohydrate…
Q: What are ESBLS and why are they of concern in foods?
A: ESBLs : Extended spectrum beta lactamases or ESBLs are enzymes . These enzymes can break down the…
Q: What are two possible reasons for why food safety inspectors often use an overall nitrogen content…
A: The Bradford protein assay is used to measure the concentration of total protein in a sample.…
Q: Why are emulsions important in food preparation?
A: Emulsion is a solution formed by the mixing of two immiscible liquids. An emulsifier helps to…
Q: Why does the rate of product formation level off with time?
A: Reaction rate = Δ[C]/Δt, where Δ[C]= change in product concentration overtime period Δt. Products…
Q: In keeping a bottle of vegetable oil with no preservative, it must be coveredtightly and…
A: Triacylglycerols are lipids present in oils that have a glycerol backbone with the three hydroxyl…
Q: What is the source of turpentine oil?
A: Turpentine oil used as medicine and solvent. It is composed of beta and alpha-pinene and also a…
Q: Why must starch be hydrolyzed before it can be used as an energy source or transported?
A: Carbohydrates are the sugars that include monosaccharides (simple sugars) and polysaccharides.…
Q: What considerations should be made to safely thaw frozen foods for later consumption?
A: Preservation is a process through which the growth of bacteria, fungi, and other microorganisms is…
Q: Do cooking methods effect on Omega-3-fatty acid?
A: Omega-3-fatty acids are unsaturated fatty acids, which occur chiefly in fish oils. They have double…
Q: Which media in this lab tests for exoenzymes? Starch for endoenzymes? Starch ..
A: Exoenzymes work outside the cell, while endoenzymes work inside the cell.
What conditions could result in the degradation of oils and fats during storage?
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- What health consequence is most likely to result from a diet high in saturated fat and refined sugars ?What is the importance of the Application of Ascorbic Acid in the Food Industry ?Explain how the following factors affect shelf-life of bulk oils or oils containing foods? Degree of polyunsaturation of fatty acids in the oils Storage temperature Presence of trace contaminant of fish oil Presence of contaminant of plant materials