FSC 325 Quizzes (Passed!)
T/F Foods containing high moisture content always possess high water activity. correct answers False Most bacteria will be inhibited by a water activity (aw) level of ____ or below. correct answers 0.9 Removal of water from food or decreasing water activity will_____ many enzymatic reactions and _____ correct answers Slow, inhibit T/F Glucose in its D form occurs naturally in food correct answers True T/F Monosaccharide is simple carbohydrate which contain three to nine carbon atoms correct answers True Which statement (s) below is INCORRECT A. Triacylglycerols are the main constituents of vegetable oils and animal fats B. Saturated fatty acids have no double bonds between the carbon atoms except linoleic acid C. Cis and trans indicate the orientation of hydrogen atoms to the double bond in fatty acids D. Fats are composed of mono-di-and tri esters of glycerol with mono carboxylic acids correct answers B. Which statement (s) related to protein below is CORRECT A. If the pH is less than the pKa, the acid form predominates B. A zwitterion is neutral when pH of a solution is equal to pKa of an ionizable group C. All of the peptides are polar D. Essential amino acids can be produced by the body or can be obtained from food correct answers A. and B.
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