Author Question: A particularly important emulsifying agent in egg yolk is (1) vitelline, (2) lecithin, (3) ... (Read 117 times)

rl

  • Hero Member
  • *****
  • Posts: 579
A particularly important emulsifying agent in egg yolk is
 
  (1) vitelline, (2) lecithin, (3) avidin, (4) biotin, (5) none of these.

Question 2

Sugar lowers the pH below 4 and fragments and thins starch gels.
 
  Indicate whether the statement is true or false



bassamabas

  • Sr. Member
  • ****
  • Posts: 294
Answer to Question 1

2

Answer to Question 2

F



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question

bassamabas

  • Sr. Member
  • ****
  • Posts: 294

 

Did you know?

Your heart beats over 36 million times a year.

Did you know?

Hip fractures are the most serious consequences of osteoporosis. The incidence of hip fractures increases with each decade among patients in their 60s to patients in their 90s for both women and men of all populations. Men and women older than 80 years of age show the highest incidence of hip fractures.

Did you know?

Intradermal injections are somewhat difficult to correctly administer because the skin layers are so thin that it is easy to accidentally punch through to the deeper subcutaneous layer.

Did you know?

Increased intake of vitamin D has been shown to reduce fractures up to 25% in older people.

Did you know?

Human neurons are so small that they require a microscope in order to be seen. However, some neurons can be up to 3 feet long, such as those that extend from the spinal cord to the toes.

For a complete list of videos, visit our video library