Nutritional Sciences: From Fundamentals to Food, Enhanced Edition
3rd Edition
ISBN: 9781337486415
Author: McGuire
Publisher: Cengage
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Explain the following functional properties, indicating the macronutrient which exhibit such functionalities anf how they can be applied in food product development.
DextrinisationCaramelisationPreserving RelationDenaturationCoagulation Shortening Plasticity AerationRetention of moisture Gelatinisation
You want to prepare 500 mL of the macronutrient and micronutrient stock solutions which have 100X and 1000X higher concentration, respectively, than the required concentration in the culture mediuma)If 0.17 g/L KH2PO4 is required in MS medium, determine the mass (g) of KH2PO4 that is required to prepare the stock solution and the volume required (mL) to prepare 200 mL MS medium. Show your work.
The table shows the composition of Nutrient Agar per liter.Suppose that you need to prepare 700 mL of Nutrient Agar. How much (in g) of each component do you need?
a. Beef extract
b. Sodium Chloride
c. Agar
d. Peptone
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- Explain the following functional properties indicating the macronutrients which exhibits such functionalities and how they can be applied in food product development. dextrinisation caramelisation preserving gelation denaturation coagulation shortening plasticity aeration retention of moisture gelatinisationarrow_forwardIn the following cases, suggest the food composition which is being analyzed by the method. Would the food composition measured be 'overestimated' or 'underestimated'? Explain your answer briefly. (a.) Lowry method: the presence of reducing sugars; (b.) Phenol-sulphuric acid method: the presence of starch; (c.) GOPOD method: analysis under a wrong pH environment; (d.) 2,6-Dichloroindophenol titration: the presence of matrix of reducing agents.arrow_forwardDefine the terms essential and bioavailable Give an example of two essential macronutrients List 2 nutrients/chemicals that decrease the bioavailability of iron 2 nutrients/chemicals that decrease the bioavailability of calciumarrow_forward
- Why is ME (Metabolized energy) the best energy value used to formulate poultry rations?arrow_forwardEnumerate at least three (3) importance of nutrients. Differentiate macronutrients and micronutrients. Provide three (3) examples of each. Provide a chemical test to detect the presence of the following: a.) carbohydrates b.) proteins c.) fats d.) calciumarrow_forwardMicronutrients derives from the Greek prefix macro which means which of the following?arrow_forward
- Look at the nutrition labels for a Blueberry Nutrigrain Bar and a Blueberry RX Bar, also paying close attention to the ingredient lists provided in each. Answer the following questions: What is the difference between total sugars and added sugars? How do the total sugars and added sugars differ in these two bars? What are the biggest differences in the ingredient lists in these bars? Choose one ingredient that you have not heard of from the list from either bar. Explain to the class what the ingredient is and what its purpose is.arrow_forwardDiscuss the differences between GE (Gross energy), ME (Metabolizable energy), and DE (Digestible Energy). Among the three values, which one is the most accurate estimate of energy value of a feedstuff and why?arrow_forwardA micronutrient required by the enzyme urease. It is a heavy metal and is toxic at higher levels. Select one: a. N b. P c. Mo d. Mg e. Niarrow_forward
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