Scioly.org

Short Event Description: "Students will answer questions about the chemistry of food and food grains and build a simple calorimeter to determine the energy content of a solid foodstuff."

What does the Biuret test measure?

Anyone is working on Food Science. I am first timer, elementary student, need info what to read

Ri wrote:Anyone is working on Food Science. I am first timer, elementary student, need info what to read

I'd start with reading the wiki at http://scioly.org/wiki/index.php/Food_Science. Additionally, your team might have bought the event CD which includes even more information.

Sensei_Sushi wrote: What does the Biuret test measure?

peptide bonds in protiens What are the main classifications of grains?

Sensei_Sushi wrote:Short Event Description: "Students will answer questions about the chemistry of food and food grains and build a simple calorimeter to determine the energy content of a solid foodstuff."

What does the Biuret test measure?

It measures proteins

Welp, no one responded, guess I'll post a different question:
Give one example of a pseudocereal

NeilMehta wrote:Welp, no one responded, guess I'll post a different question:
Give one example of a pseudocereal

amaranth What is one example of a leavening agent?

Sasstiel wrote:

NeilMehta wrote:Welp, no one responded, guess I'll post a different question:
Give one example of a pseudocereal

amaranth What is one example of a leavening agent?

Baking soda
How about *two* examples of oligosaccharides

NeilMehta wrote: How about *two* examples of oligosaccharides

sucrose, glucose

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

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?