Chapter 16 Food: Molecular Gastronomy
description
Transcript of Chapter 16 Food: Molecular Gastronomy
Chapter 16 Food: Molecular Gastronomy
James A. NobletCalifornia State University San Bernardino, CA 2007 Prentice Hall
Chemistry for Changing Times, 11th edition
John W. Hill and Doris K. Kolb
Sucrose, or regular table sugar, is a disaccharide composed of glucose and______.
1. Galactose 2. Amylose3. Fructose4. Lactose5. Mannose
Sucrose, or regular table sugar, is a disaccharide composed of glucose and______.
1. Galactose 2. Amylose3. Fructose4. Lactose5. Mannose
Fats are composed mostly of fatty acid-glycerol esters, also called ________.
1. Polyglycerides2. Monoglycerides 3. Diglycerides4. Triglycerides5. Tetraglycerides
Fats are composed mostly of fatty acid-glycerol esters, also called ________.
1. Polyglycerides2. Monoglycerides 3. Diglycerides4. Triglycerides5. Tetraglycerides
Which of the following is a water-soluble vitamin?
1. A2. C3. D4. K5. E
Which of the following is a water-soluble vitamin?
1. A2. C3. D4. K5. E
Ascorbic Acid or Vitamin C
Chemicals that are known to cause cancer are called____.
1. Mutagens2. Teratogens3. Canceriferous4. Toxic5. Carcinogens
Chemicals that are known to cause cancer are called____.
1. Mutagens2. Teratogens3. Canceriferous4. Toxic5. Carcinogens
There are ____ essential amino acids, which cannot be synthesized by humans and therefore must be obtained
through dietary proteins.
1. Three 2. Five3. Seven4. Nine5. Eleven
There are ____ essential amino acids, which cannot be synthesized by humans and therefore must be obtained
through dietary proteins.
1. Three 2. Five3. Seven4. Nine5. Eleven
This child is afflicted with the protein-deficiency disease called kwashiorkor.