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
Movement of a bolus of food from the mouth to the esophagus. The bolus then travels to the stomach.
Preparation of sterile field 5
The two major forms of polynucleotide secondary structure
The gel–liquid crystalline phase transition in a synthetic lipid bilayer
Prevalence of Food Insecurity in the United States
Who's Policing the Food Supply?