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Author Question: Which of the following crystalline forms is best for food preparation because it yields ... (Read 34 times)

sheilaspns

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on: Aug 19, 2018
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


blakeserpa

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

d


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