Card 301
Question
What are the % moisture, % CHO, % protein, and % fat of corn grain?
Answer
Moisture: 10-13, Carbohydrate: 70-87, Protein: 6-13, Fat: 4
Carbohydrates
Discover Carbohydrates: 455 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Card 302
Question
What are the % moisture, % CHO, % protein, and % fat found in rice on the average?
Answer
Moisture: 11, Carbohydrate: 80, Protein: 8, Fat: 2
Card 303
Question
What is the % moisture, % CHO, % protein, and % fat found in the average wheat?
Answer
Moisture: 12, Carbohydrate: 70, Protein: 12, Fat: 2
Card 304
Question
What is the Luo Han Guo fruit more commonly known as?
Answer
Monkfruit
Card 305
Question
Compounds that consist of one molecule of fatty acid esterified to a glycerol are called?
Answer
Monoglycerides
Card 306
Question
What is a single sugar unit called?
Answer
Monosaccharide
Card 307
Question
The transformation of glucofuranose to glucopyranose is defined as what?
Answer
Mutarotation
Card 308
Question
What are the 2 monosaccharides that make up peptidoglycan in bacteria?
Answer
N-acetylglucosamine (GlcNAc) and N-acetylmuramic acid (MurNAc)
Card 309
Question
What is the name of long chain plant waxes that are typically composed of odd carbon length?
Answer
N-alkanes
Card 310
Question
Name the artificial sweetener derived from orange peels.
Answer
Naringin dihydrochalcone (a flavone glycoside)
Card 311
Question
What artificial sweetener does the number E961 refer to?
Answer
Neotame
Card 312
Question
Name 2 grains that contains Beta-glucans.
Answer
Oats, barley, wheat, rye, and rice (Oats and barley have a significant amount)
Card 313
Question
What type of oil is consumed the most around the world?
Answer
Palm oil/Soybean oil
Card 314
Question
Which American crop has the nickname "goobers"?
Answer
Peanuts
Card 315
Question
The main carbohydrates found in the middle lamella of plant cells are?
Answer
Pectic substances
Card 316
Question
What is the primary plant structural carbohydrate that acts as the intercellular "cement," often responsible for fruit and vegetable firmness?
Answer
Pectin
Card 317
Question
Soluble polymers of anhydro-galacturonic acid and its esters are called ___.
Answer
Pectins
Card 318
Question
An important group of non-starch polysaccharides that contributes to the baking quality of rye flour is what?
Answer
Pentosans (particularly arabinoxylans)
Card 319
Question
What is the latin name for beans?
Answer
Phaseolus vulgaris
Card 320
Question
What are the gums that are naturally found in soybean oil, and how are they removed?
Answer
Phospholipids; removed by adding water to the oil and allowing centrifugation to separate the gum.
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