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Author Question: Maturing agents in flour improve adhesive quality by (1) increasing the SH groups, (2) converting ... (Read 23 times)

sjones

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on: Aug 2, 2018
Maturing agents in flour improve adhesive quality by
 
  (1) increasing the SH groups, (2) converting lipids to free fatty acids (3) cross-linking some of the SH groups to form some S-S- linkages, (4) converting some S-S- to SH groups, (5) none of these.

Question 2

Distinguish between pheophytin and chlorophyllin.
 
  What will be an ideal response?


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AaaA

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Reply #1 on: Aug 2, 2018
Answer to Question 1

3

Answer to Question 2

Both are forms of the chlorophyll pigment. Pheophytin is formed by the reaction with acid and the loss of the magnesium from the center of the molecule. It is an olive green color. Chlorophyllin is formed with the reaction with alkali and the loss of the phytyl and methyl group. This is a non-food green.


sjones

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

ultraflyy23

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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