Does anyone have any ideas for experiments I can do involving Food Chemistry (proteins, carbs, fats)?

Does anyone have any ideas for experiments I can do involving Food Chemistry (proteins, carbs, fats)?
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Description : 'Antibodies', which protect our body from infections, are which type of compounds? (1) Carbohydrates (2) Fats (3) Proteins (4) Vitamins

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Last Answer : (1) Cellulose Explanation: The principal chemical component of vegetable fibers is cellulose, with varying amounts of lignin and hemicelluloses also usually present; thus, the fibers are also ... bagasse, and banana. Vegetable fibers are usually stiffer but less tough than synthetic fibers.

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Description : The site where complete digestion of carbohydrates, proteins and fats takes place is called – (1) Liver (2) Stomach (3) Large Intestine (4) Small Intestine

Last Answer : (4) Small Intestine Explanation: The small intestine is the site of the complete digestion of carbohydrates, proteins and fats. It receives the secretions of the liver and pancreas for this purpose.

The function of Trypsin is to – (1) break down fats (2) synthesize proteins (3) break down proteins (4) break down carbohydrates

Description : The function of Trypsin is to – (1) break down fats (2) synthesize proteins (3) break down proteins (4) break down carbohydrates

Last Answer : (3) break down proteins Explanation: Trypsin is a serine protease found in the, digestive system of many vertebrates, where it hydrolyses proteins. Trypsin is produced in the pancreas. ... arginine, except when either is followed by praline. It is used for numerous biotechnological processes.

The saliva helps in the digestion of – (1) Proteins (2) Starch (3) Fibres (4) Fats

Description : The saliva helps in the digestion of – (1) Proteins (2) Starch (3) Fibres (4) Fats

Last Answer : (2) Starch Explanation: Amylase enzymes secreted in saliva help break down starches into simpler sugar molecules that can be absorbed into the bloodstream. In this way, amylase activity influences blood glucose levels, which need to be maintained within an optimal range for good health.

Pulses are a good source of – (1) Carbohydrates (2) Vitamins (3) Proteins (4) Fats

Description : Pulses are a good source of – (1) Carbohydrates (2) Vitamins (3) Proteins (4) Fats

Last Answer : (3) Proteins Explanation: Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. While pulses are generally high in protein, and ... of that protein is also high, they are often relatively poor in the essential amino acid methionine.

Which of the following is a rich source of carbohydrates, proteins and fats? (1) Bean (2) Rice (3) Groundnut (4) Gram

Description : Which of the following is a rich source of carbohydrates, proteins and fats? (1) Bean (2) Rice (3) Groundnut (4) Gram

Last Answer : (2) Rice Explanation: Rice is about 90 percent carbohydrate, 8 percent protein and 2 percent fat, so Rice is having all three nutrients.

Fiber diet includes – (1) glycogen (2) proteins (3) cellulose (4) fats

Description : Fiber diet includes – (1) glycogen (2) proteins (3) cellulose (4) fats

Last Answer : (3) cellulose Explanation: The components of dietary fiber include cellulose, lignin (only non-carbohydrate component of dietary fiber), pectin, chitan, etc. Such fibers increase fecal bulk and speed up the passage of food through the digestive tract.

The saliva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Description : The saliva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Last Answer : (2) Starch Explanation: The enzymes found in saliva are essential in beginning the process of digestion of dietary starches and fats. These enzymes also play a role in breaking down food particles entrapped within dental crevices, protecting teeth from bacterial decay.

Drying oils contain a fairly large proportion of – (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids

Description : Drying oils contain a fairly large proportion of – (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids

Last Answer : (4) unsaturated fatty acids Explanation: They contain a high percentage of "polyunsaturates" (polyunsaturated fatty acids). Most drying oils owe their drying properties to the presence of a large percentage of linolenic acid (which derives its name from "linseed"), which is highly unsaturated.

'Antibodies', which protect our body from infections, are which type of compounds? (1) Carbohydrates (2) Fats (3) Proteins (4) Vitamins

Description : 'Antibodies', which protect our body from infections, are which type of compounds? (1) Carbohydrates (2) Fats (3) Proteins (4) Vitamins

Last Answer : (3) Proteins Explanation: Antibodies are large Y-shaped proteins that are produced mainly by plasma cells that is used by the immune system to neutralize pathogens such as bacteria and viruses.

Iodine solution is used to test the presence of – (1) Sugar (2) Proteins (3) Starch (4) Fats

Description : Iodine solution is used to test the presence of – (1) Sugar (2) Proteins (3) Starch (4) Fats

Last Answer : (3) Starch Explanation: Iodine solution is used to test the presence of starch.

Saliva helps in the digestion of - (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Saliva helps in the digestion of - (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : (2) Starch Explanation: Produced in salivary glands, saliva is 98% water, but it contains many important substances, including electrolytes, mucus, antibacterial compounds and various enzymes. The digestive ... . Thus, digestion of food occurs within the mouth, even before food reaches the stomach.

Which of the following does not provide any energy? (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Description : Which of the following does not provide any energy? (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Last Answer : (3) Vitamins Explanation: Vitamins are organic micronutrients which do not yield energy, but rather help our bodies carry out necessary and important physiological processes. They are either water-soluble ( ... in urine) or fatsoluble (requires fat for absorption and are stored in fat tissue).

Which category of compound is most concentrated energy source? (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Which category of compound is most concentrated energy source? (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : (1) Fats Explanation: Fat is the most concentrated source of food energy. Fat that is liquid at room temperature is called an oil.

Which of the following is most important for growth of children upto the age of 14? (1) Proteins (2) Vitamins (3) Fats (4) Milk

Description : Which of the following is most important for growth of children upto the age of 14? (1) Proteins (2) Vitamins (3) Fats (4) Milk

Last Answer : (1) Proteins Explanation: Proteins are very important for children as they help their body grow. Proteins are the source of amino acids, which are the building blocks of your child's body. ... proteins produced by the body. As children grow, their immune system also keeps improving and maturing.

What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar

Description : What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar

Last Answer : (3) It converts proteins into peptones Explanation: Pepsin is an endopeptidase that breaks down proteins into peptone and polypeptides. If is produced in the stomach and is one of the main digestive enzymes.

Nitrogen is an essential constituent of all: (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Description : Nitrogen is an essential constituent of all: (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Last Answer : (2) Proteins Explanation: Nitrogen is a major constituent of all proteins, and thus of all living organisms. The deficiency of nitrogen causes yellowing of older leaves, stunted plants, ... purple colouration in shoot axis surface, wrinkling of cereal grains and inhibition of cell division.