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NeilMehta wrote:

smolblob wrote:

NeilMehta wrote: How about *two* examples of oligosaccharides

sucrose, glucose

what are the two types of yeast, and how are they different?

I'm afraid you're incorrect, but (for bonus points) can you tell me what your mistake was?

Also, I've never heard of two types of yeast, did you mean two types of leavening agents?

Oops, I was thinking of something else. I don't know what I was thinking but yeah i know what an oligosaccharide is (around 2-10 monosaccharides).

smolblob wrote:

NeilMehta wrote:

smolblob wrote: oligosaccharide is (around 2-10 monosaccharides).

Yup, got it!

Give three examples of gluten-free grains.

buckwheat, millet, sorghum,

give some pros and cons of GMO's

Einstein wrote:give some pros and cons of GMO's

pro: helps produce more food, produces food that grows better
cons: people can be allergic to GMOs, they have not been tested well

What is the difference between sucrose and glucose?

What foods have you guys been given to test?? I want to try and test them myself to see if they are flammable?

fast__facts wrote:What foods have you guys been given to test?? I want to try and test them myself to see if they are flammable?

(This may be better for the food science forum rather than the question marathon forum, by the way)
At States yesterday they used cheese puffs, which seemed to be pretty successful. In addition, I have noticed that chips work great although they aren't the easiest to puncture (pro tip: use pringles or corn chips for relatively consistent size+shape). At an invitational they used marshmallows, although I would heavily discourage it considering the fact that marshmallows are not easy to burn through to the center.

NeilMehta wrote:What is the difference between sucrose and glucose?

Sucrose is a disaccharide while glucose is a monosaccharide.

What is a side effect of iodine deficiency?