Chemistry Questions
Explore questions in the Chemistry category that you can ask Spark.E!
Fats with ___________ crystals are desirable because they are harder fats and have a smooth, fine texture.
In the process of hydrogenation of oils, a conversion of some double bonds to the ____________ configuration may be the result in foods.
A type of starch molecule that contains branches is called:
Almost all naturally occurring fats and oils that are used in food exist in the ____________ configuration.
Solutes decrease the boiling point of water. (T or F)
Besides pregelatinized starch, what other product is often used in commercial puddings for thickening?
What type of fat hydrolyzes more slowly than others?
Polysaccharides can contain several thousands of glucose units linked together to form a molecule. (T or F)
If butter or margarine is used in a pie crust, ___________ water will be required for the dough.
When a hydrogen-bond interchange is involved, solubility _____________ with _____________ temperature.
More than 95% of the fatty substance in food is which of the following?
Due to water content, which of the following fats has less shortening power?
A two-phase system, containing an elastic solid with a liquid dispersed phase in a solid continuous phase is referred to as a:
If using wheat flour in place of corn starch for thickening, approximately how much more flour would be necessary to produce the same viscosity?
Fats and oils are soluble in water. (T or F)
Small molecules dissolved in water is referred to as:
Fatty acids which contain a single carbon-to-carbon double bond are called:
Fats can exist in different crystalline forms. This phenomenon is known as:
Colloidal dispersions are often unstable; thus, food scientists must take care to stabilize them. (T or F)
Which of the following is NOT a factor that affect the flakiness and tenderness of pie crust: