Re: Food Science B
Posted: December 26th, 2015, 9:43 am
Correct, your turn.
1. Why is saturated fat called "saturated" / what is it saturated with?
2. Why is unsaturated fat not saturated?
Page 3 of 4
Re: Food Science B
Posted: December 26th, 2015, 10:18 am
Re: Food Science B
Posted: January 9th, 2016, 9:44 pm
I'm just going to post a question. The last post on this is from last year 
! Okay, anyway, here's the question:'
What are most food additives made of?
! Okay, anyway, here's the question:'What are most food additives made of?
Re: Food Science B
Posted: January 10th, 2016, 10:12 am
This question must be answered first, not the additives one.Kuttan wrote:1. Why is saturated fat called "saturated" / what is it saturated with?
2. Why is unsaturated fat not saturated?
Re: Food Science B
Posted: January 11th, 2016, 2:00 pm
Instead of posting a question, why don't you answer my question?as_ap wrote:I'm just going to post a question. The last post on this is from last year
What are most food additives made of?
Re: Food Science B
Posted: January 11th, 2016, 2:06 pm
Before you post in the Question Marathons, you should read this explanatory page.as_ap wrote:I'm just going to post a question. The last post on this is from last year
What are most food additives made of?
Re: Food Science B
Posted: January 11th, 2016, 3:46 pm
as_ap wrote:I'm just going to post a question. The last post on this is from last year
What are most food additives made of?
Kuttan wrote: Instead of posting a question, why don't you answer my question?
Guys, guys, don't be mean to the newcomer!Unome wrote: Before you post in the Question Marathons, you should read this explanatory page.
Just kidding, have fun.
Re: Food Science B
Posted: January 11th, 2016, 4:09 pm
I'm sorry for being mean... or am I?samlan16 wrote:as_ap wrote:I'm just going to post a question. The last post on this is from last year
What are most food additives made of?Kuttan wrote: Instead of posting a question, why don't you answer my question?Guys, guys, don't be mean to the newcomer!Unome wrote: Before you post in the Question Marathons, you should read this explanatory page.
Just kidding, have fun.
Now on with the marathon!
Kuttan wrote:1. Why is saturated fat called "saturated" / what is it saturated with?
2. Why is unsaturated fat not saturated?
Re: Food Science B
Posted: March 25th, 2016, 10:55 am
I'll attempt to get this thread going again.
Kuttan wrote:1. Why is saturated fat called "saturated" / what is it saturated with?
2. Why is unsaturated fat not saturated?
1. Hydrogen atoms; it contains the maximum amount of hydrogen it can hold with respect to the carbon atoms, as the carbon atoms have no double bonds between them, making it full or "saturated". 2. Unsaturated fat contains at least one double bond between the carbons. If a double bond turned into a single bond, the two carbons would each be able to hold one more hydrogen, which essentially means that the unsaturated fat is not full or "saturated".
Re: Food Science B
Posted: April 20th, 2016, 8:12 pm
Explanations please:
---You were given an unknown amount of white liquid by your science teacher. Given that it was made by mixing unknown liquid milk products, and the mass of the curds produced by this mixture is approximately 29g. What are the possible identities and the mass of each milk product present in the mixture? If you were to label this mixture, what would you put on the label?
a. 1% milk, 2% milk; 0.7kg, 1.5kg; 1% milk
b. Whole milk, 1% milk, skim milk; 0.5kg, 1.3kg, 2.5kg; Skim milk
c. 2% milk, skim milk; 1.45kg, 1.6kg; 1% milk
d. Two of the above
e. All of the above
f. None of the above
---Which of the following statement is true?
a. There’re no differences in the chemical structures of cheese and curds; they are basically the same thing in different forms;
b. Both lactose and alpha S1-casein are common allergens found in dairy products;
c. Polysaccharides are made from a few hundreds to thousands of monosaccharides; Lactose and starch are two examples of storage polysaccharides.
d. Two of the above
e. All of the above
f. None of the above
---Which of the following statement is true in the fats found in dairy milk, but NOT true in fats found in soy milk?
(1) Majority of its fatty acid lacks double bond(2) It is liquid in room temperature(3) It is made by a process called hydrolysis where three fatty acid molecules joinedto glycerol by an ester linkage(4) Relatively, it is the healthier kind of fat for human to consume
a.(1)+(2)
b.(1)+(3)
c.(1)+(4)
d.(2)+(3)
e.(2)+(4)
f.(3)+(4)
---You were given an unknown amount of white liquid by your science teacher. Given that it was made by mixing unknown liquid milk products, and the mass of the curds produced by this mixture is approximately 29g. What are the possible identities and the mass of each milk product present in the mixture? If you were to label this mixture, what would you put on the label?
a. 1% milk, 2% milk; 0.7kg, 1.5kg; 1% milk
b. Whole milk, 1% milk, skim milk; 0.5kg, 1.3kg, 2.5kg; Skim milk
c. 2% milk, skim milk; 1.45kg, 1.6kg; 1% milk
d. Two of the above
e. All of the above
f. None of the above
---Which of the following statement is true?
a. There’re no differences in the chemical structures of cheese and curds; they are basically the same thing in different forms;
b. Both lactose and alpha S1-casein are common allergens found in dairy products;
c. Polysaccharides are made from a few hundreds to thousands of monosaccharides; Lactose and starch are two examples of storage polysaccharides.
d. Two of the above
e. All of the above
f. None of the above
---Which of the following statement is true in the fats found in dairy milk, but NOT true in fats found in soy milk?
(1) Majority of its fatty acid lacks double bond(2) It is liquid in room temperature(3) It is made by a process called hydrolysis where three fatty acid molecules joinedto glycerol by an ester linkage(4) Relatively, it is the healthier kind of fat for human to consume
a.(1)+(2)
b.(1)+(3)
c.(1)+(4)
d.(2)+(3)
e.(2)+(4)
f.(3)+(4)