Podcast
Questions and Answers
Raffinose and stachyose are the two most common carbohydrate oligosaccharides.
True
Oligosaccharides are commonly used as cariogenic bulking agents in low-calorie diet foods.
False
Fiber is classified as a digestible polysaccharide.
False
Water is the simplest nutrient.
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The boiling point is the temperature at which a heated liquid begins to freeze and changes to a solid.
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The minerals in water determine whether it is hard or soft water.
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Enriched foods have had nutrients added that were not present in the original food.
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An antioxidant is an unstable molecule that can damage cells.
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Dominant pigments found in most plants are carotenoids (orange-yellow), chlorophyll (green), and flavonoids (blue, cream, red).
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Flavor compounds are classified by food scientists according to shiny, glossy, opaque, and translucent categories.
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