5 Questions
What is the characteristic texture of a gel?
Neither solid nor liquid
What holds the molecules together in food gels?
Weak forces of hydrogen bonds
Which substance is obtained by hydrolysis of collagen or partial degradation of animal skin, bones, and trimmings?
Gelatin
What is the most common food gel made from protein?
Gelatin
What is the key factor that establishes the gel network?
Formation of cross linkages between polymer molecules
Test your knowledge of food gels and edible seaweeds in this final term quiz. Explore the characteristics and properties of gels, including their unique texture and composition. Delve into the three-dimensional network of long-chained molecules of proteins and more.
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