Food Chemistry: Water Molecule and Properties

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 determines microorganisms' ability to grow in food?

Which constituent is the most abundant present in food?

What do monosaccharides act as in the building of disaccharides and polysaccharides?

What type of bonds do the hydrogen and oxygen atoms within water molecules form?

Which type of carbohydrates do not taste sweet and are insoluble in water?

What is the primary source of energy storage in the form of starch and glycogen?

Which constituent is the most abundant present in food?

"Reducing sugars" are known for which characteristic?