Re: Food Science B
Posted: February 26th, 2021, 2:05 pm
1. D-Galactose
2. Xylose isomerase
3.Occurs in cytoplasm
2. Xylose isomerase
3.Occurs in cytoplasm
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Re: Food Science B
Posted: April 2nd, 2021, 4:15 am
What specific enzymes are used in the food industry as a form of preservation? What do those enzymes do to preserve the food?
Re: Food Science B
Posted: April 2nd, 2021, 4:20 am
Okay I have another one.
Our modern understanding of fermentation comes from the work of ______________.
What is Lactobacillus? Is it good or bad? Lactobacillus is most commonly found in what type of foods?
A cube is 2 inches long on each side, the weight of the cube is 4 lb's. What is the density of this cube?
Our modern understanding of fermentation comes from the work of ______________.
What is Lactobacillus? Is it good or bad? Lactobacillus is most commonly found in what type of foods?
A cube is 2 inches long on each side, the weight of the cube is 4 lb's. What is the density of this cube?
Re: Food Science B
Posted: April 2nd, 2021, 8:53 am
Hi! I did this event last year, but I'm trying to get a refresher!SarahYe wrote: ↑April 2nd, 2021, 4:20 am Okay I have another one.
Our modern understanding of fermentation comes from the work of ______________.
What is Lactobacillus? Is it good or bad? Lactobacillus is most commonly found in what type of foods?
A cube is 2 inches long on each side, the weight of the cube is 4 lb's. What is the density of this cube?
1. Edward Buchner, I believe 2. Lactobacillus is an organism that produces lactic acid. Lactobacillus is good. It is commonly found in fermented foods, such as yogurt 3. Roughly 227 grams/cubic inch. (4 pounds=1814 grams, and there are 2*2*2=8 cubic inches. 1814/8=roughly 227)
Re: Food Science B
Posted: June 21st, 2021, 12:57 pm
Galactose is the c-4 epimer of glucose.
Maltase?? I'm not sure. -- I'll look into it...
Fermentation occurs in the cytoplasm of cells.
Maltase?? I'm not sure. -- I'll look into it...
Fermentation occurs in the cytoplasm of cells.
Re: Food Science B
Posted: July 24th, 2021, 6:49 am
1. Lactose 2. Fructose-1-phosphate Aldolase 3. Cytoplasm
Re: Food Science B
Posted: August 5th, 2021, 2:38 pm
Ill take up you're challenge,
1. Galactose
2. Sucrase?
3. Fermentation occurs in foods though anaerobic conditions and other bacteria. Those conditions can then cause glycolysis to happen. When glycolysis happens the fermentation process will change into alcoholic fermentation or lactic acid fermentation and etc.
1. Galactose
2. Sucrase?
3. Fermentation occurs in foods though anaerobic conditions and other bacteria. Those conditions can then cause glycolysis to happen. When glycolysis happens the fermentation process will change into alcoholic fermentation or lactic acid fermentation and etc.
Re: Food Science B
Posted: August 5th, 2021, 2:50 pm
1. What is the difference between hexose sugars and pentose sugars?
2. What is the name of the two groups that polysaccharides are divided into?
3. Where is glycogen found?
2. What is the name of the two groups that polysaccharides are divided into?
3. Where is glycogen found?
1. The two sugars have a different amount of carbon monosaccharides. Hexose sugars have 6 while pentose sugars have 5. 2. Storage polysaccharides and structure polysaccharides. 3. Glycogen is found in animals.