Which of the following crystalline forms is best for food preparation because it yields fine-textured baked goods and smooth-surfaced hydrogenated vegetable shortenings?
a. alpha ()
b. beta prime (')
c. beta ()
d. There isn't one best form. They all achieve these characteristics.
Question 2
Which of the following would decrease the melting point of a fat?
a. making the fat crystals larger
b. increasing the proportion of saturated fatty acids in the fat
c. changing the double bond configurations from cis to trans
d. increasing the number of kinks in the fatty acid molecules
Convergent evolution in body forms
Food Digestion Steps
Endocrine regulation of food intake and energy homeostasis in mammals
Structures of the ionized forms of some representative fatty acids (part 2)
Preparation of vesicles and bilayers
The population of Asia increases rapidly, the demand for food and water is also growing