Podcast
Questions and Answers
Which type of carbohydrates are composed of a large number of monomers?
Which type of carbohydrates are composed of a large number of monomers?
What is the primary source of energy storage in the form of starch and glycogen?
What is the primary source of energy storage in the form of starch and glycogen?
What determines microorganisms' ability to grow in food?
What determines microorganisms' ability to grow in food?
Which constituent is the most abundant present in food?
Which constituent is the most abundant present in food?
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What do monosaccharides act as in the building of disaccharides and polysaccharides?
What do monosaccharides act as in the building of disaccharides and polysaccharides?
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What type of bonds do the hydrogen and oxygen atoms within water molecules form?
What type of bonds do the hydrogen and oxygen atoms within water molecules form?
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Which type of carbohydrates do not taste sweet and are insoluble in water?
Which type of carbohydrates do not taste sweet and are insoluble in water?
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What is the primary source of energy storage in the form of starch and glycogen?
What is the primary source of energy storage in the form of starch and glycogen?
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Which constituent is the most abundant present in food?
Which constituent is the most abundant present in food?
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"Reducing sugars" are known for which characteristic?
"Reducing sugars" are known for which characteristic?
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Study Notes
Polysaccharides
- Composed of a large number of monomers
- Examples include starch, glycogen, and cellulose
Carbohydrates
- Primary source of energy storage in the form of starch (plants) and glycogen (animals)
Microorganisms
- Ability to grow in food is determined by water activity, pH, temperature, and nutrient availability
Food
- Water is the most abundant constituent present in food
Monosaccharides
- Act as building blocks in the formation of disaccharides and polysaccharides
Water Molecules
- Hydrogen and oxygen atoms form covalent bonds
Fiber
- Do not taste sweet and are insoluble in water
Reducing Sugars
- Known for their ability to reduce other compounds.
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Description
Test your knowledge of food chemistry with a focus on the composition, properties, and chemical changes in food, particularly the structure and properties of water molecules. Learn about the physical and chemical properties of water as the most abundant constituent in food.
