Chemistry of Food Composition Directions: Using the chapter in the text‚ “ Chemistry of Food Composition‚” answer the following questions. These answers are to be submitted at the start of the class for a grade. Make a copy for yourself for use during class discussions. It is suggested that you type your answers on the computer to improve legibility. 1. What are the nutrients needed to sustain life? Protein‚ carbohydrates‚ lipids‚ water‚‚ minerals‚ and vitamins. 2. Which can
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CHAPTER ONE 1.0 Introduction 1.1 Background of Study Cocoyam (Colocasia spp and Xanthosoma spp) is grown in the tropics and sub-tropical regions of the world particularly in Africa for human nutrition‚ animal feed‚ and cash income for both farmers and traders (Onwueme and Charles‚ 1994). Cocoyam is vegetatively propagated using the corms and to a lesser extent the cormels. As food for human consumption‚ the nutritional value of the various parts of cocoyam is primarily caloric (Davies et al
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musk melon‚ cantaloupe‚ honey dew (golden and green) and casaba. 5. Pomes: these are fruits with thin skin with firm flesh surrounding a central core with small seeds called pips or carpels. They are not recommended for salads due to rapid enzymatic browning. Examples are apples‚ pear 6. Tropical fruits – pineapple‚
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Food Science Study Guide Food Science- the discipline in which biology‚ physical sciences‚ and engineering are used to study the nature of foods‚ the causes of their deterioration‚ and the principles underlying food processing Food Technology- the application of food science to the selection‚ preservation‚ processing‚ packaging‚ distribution‚ and the use of safe‚ nutritious‚ and wholesome food Aspects of Food Quality -Appearance -Size and shape -Color -Structure -Transparency
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Mashing” Journal of fermentation and bioengineering‚ Vol. 76‚ No. 5: 371-375‚ 1993 11 “Der Einfluss des Blattkeims von Gerstenmalz auf die Geschmacksstabilität und weitere Qualitätsmerkmale von Bier” Dissertation‚ TU München‚ 2003 “Influence of malt browning degree on lipoxygenase activity” Food Chemistry‚ 99: 711-717‚ 2006 “Anbau eine LOX-freien Braugerste ab 2008“ Brauwelt‚ 147: 747‚ 2007
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able to give an example of a hormone for each category. 13) Know where the different categories of hormones bind to their receptors. 14) Define essential nutrient and non-essential nutrient. 15) What are cofactors with regards to enzymatic systems? 16) What nutrients yield energy during metabolism? COMPARATIVE PHYSIOLOGY: 1) What are the names of the salivary glands‚ what type of saliva do they
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2016). Honey is rich in Vitamin B6‚ Vitamin C‚ trace vitamin B‚ amino acids‚ antioxidants‚ folic acid‚ iron‚ minerals‚ zinc and niacin (David‚ 2007; Fatimah et al.‚ 2013). Honeys contain high osmolarity and low pH which are combined through the enzymatic assembly of hydrogen peroxide makes honey have antimicrobial properties (Bang et al.‚ 2003; Mandal & Mandal‚
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Tetrapyrrole compounds: chlorophyll and heme groups By Erwin Lim 1. Tetrapyrrole compounds A tetrapyrrole compound is a chemical group that consists of four pyrroles that are joined together by covalent bonds‚ forming a porphyrin ring. They are naturally occurring pigments‚ which are used in many biological processes (Berg‚ 2009). The basic structure of a tetrapyrrole is as seen in Figure 1‚ while the basic structure of a pyrrole is as seen in Figure 2. Figure 1.Tetrapyrrole Compound (Berg
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IDENTIFICATION AND CLASSIFICATION OF PARAMETERS THAT MEASURE FITNESS OF EACH PRODUCT I. INTRODUCTION Potato is a cool-season vegetable that ranks with wheat and rice as one of the most important staple crops in the human diet around the world. The white potato is referred to as the "Irish potato" because it is associated with the potato famine in Ireland in the 19th century. Potatoes are not roots but specialized underground storage stems called "tubers." Maximal tuber formation occurs at soil
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changed. You will observe how changing factors like temperature‚ pH‚ substrate concentration‚ and enzyme concentration changes the rate of an enzymatic reaction. In this experiment you will act as an enzyme by breaking toothpicks witch act as substrates. After observing the results of this experiment you will be able to determine what causes the fastest enzymatic reaction. Methods and Materials The materials needed for this lab are 240 toothpicks and a timing mechanism. To start you should divide
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