The branched chain fraction of starch is
(1) dextrin, (2) dextran, (3) amylopectin, (4) amylose, (5) none of these.
Question 2
Viscosity of a fruit juice to determine the pectin content and, therefore, the amount of sugar to add, is determined by
(1) linespread, (2) jelmeter, (3) percent sag, (4) syneresis, (5) texturometer.