Author: Anonymous

A structure that helps prevent food from entering the pharynx prematurely is the

A structure that helps prevent food from entering the pharynx prematurely is the

Match the characteristics of the polysaccharides to the correct one.

Match the characteristics of the polysaccharides to the correct one.

What are the two basic types of starches? (1 pt.) Describe the differences between the actual structure of the two types of starches. (1 pt.) Describe what type(s) of bonding occurs in each of the two starches. (2 pts). Describe the differences in their gelling characteristics. (1 pt.) 

 Select the enzyme that has EXO activity on α-1-4 linkages of starch? 

High deoxy/methoxy pectin has the ability to form a gel when you combine a low pH (acid) and a sugar alternative (sucralose). 

Rank the following fatty acids from HIGHEST to LOWEST.  1.) = highest 5.) = lowest  Fatty acids: Lauric acid (12:0), Palmitic (16:0), Palmitoleic acid (16:1) Linoleic acid, (18:1), Arachidonic acid (20:4)

Lipids hydrophobic nature make them soluble in chloroforms or ether and not insoluble in water.

 Select the enzyme that has EXO activity on α-1-4 linkages of starch?