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
Two general models for the interconversion of inactive and active forms of a protein during cooperat
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Forms of spina bifida.
Butter chicken Indian food cuisine