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
Male coho salmon exhibit two alternative life history strategies. “Jackâ€ÂÂ
Examples of common forms of strabismus: (A) esotropia with the right eye turning inward and (B) exot
Frequent dining on fast food, which tends to be higher in fat and carbohydrates, may be convenient ...
The various forms of spina bifida
Distribution and Forms of Precipitation: Snow
The Location and Number of Food- and Beverage-Processing Facilities