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Food Science
the study of food
question | answer |
---|---|
What are lipids? | Fats and oils. |
Proteins do what for the body? | Make up the muscle in the body. |
Carbohydrates are used for? | Provide energy for the body. |
How do lipids react in water? | They are Hydrophobic. |
What does hydrophobic mean? | Doesn't desolve in water. |
What is Lactose? | Milk Sugar/ glucose+galactose |
What is the make up of Sucrose? | glucose+fructose |
Maltose is? | glucose+glucose |
What are three very important Polysaccharides, each which is a large Polymer of Glucose? | Starch, Cellulose and Glycogen |
Biuret solution is used to identify what? | protein |
what color will it turn if it is positive for protien? | pink-purple |
what does Benedicts solution test for? | simple sugars like glucose |
what color will it turn if it is positive for simple sugars? | green, yellow, brick red depending on the amount of sugar. |
what does lugol's iodine test for? | STARCH |
what color will it turn if it has starch? | bule-black |
what does sudan III test for? | lipids in liquids |
carbohydrates are also known as? | sugars, starches, fibers |
What does Fehling's test show? | the presence of a non reducing sugar |
What is a nonreducing sugat? | sucrose or table sugar is nonreducing |