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explain briefly what kind of browning reactions that may potentially be occuring in cooking ground pork
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- In your own words, kindly give the function and allowable limit (if applicable) of each of the following: 1. Garlic 2. Onion 3. Ground pork 4. Salt 5. PepperWhat disadvantages can be seen in broiler chickens with soybean meal and 30% barley in their feeds that have not been sufficiently heating treated?List five differences between caramelisation and the Maillard reaction.
- 1) i. Why is it hard to rinse out soap with rain water? ii. Discuss 3 effects of enzymatic browning on food and 2 ways of controlling enzymatic browning in foodAspergillus can be used to produce α-amylase (α-AM), which is an enzyme that hydrolyzes the glycosidic bonds in starch molecules into maltose (disaccharide). Pure α-AM has a specific activity of 56.00 U/mg. The α-AM is secreted into the culture media during production (after 5 days, production is complete). Following, the Aspergilluscells are separated by centrifugation and discarded. The culture supernatant (with α-AM) is filtered giving a clarified supernatant with a volume of 100.0 L, activity of 3.00 U/mL, and total protein concentration of 0.650 mg/mL. After purification, the product stream (7.50 L) contains α-AM (25.00 U/mL) and a total of 6.788 x 103 mg total protein. Calculate the following: Concentration of total protein (g/L) and total units of activity in the clarified supernatant and purification product stream. Specific activities (U/g) of the clarified supernatant and purification product stream. Consider significant figures in your answers (may want to use scientific…How much nystatin stock (50 mg/mL) needs to be added to 15 mL of tryptic soy agar to give a final concentration of 50 μg/mL?
- What is the relevance of the use of sugar, spice, and starch in the detection of sporeformers? What is the selective agent used in the detection of sporeformers from dried ingredients? Why is ropiness usually observed at the center of the bread?Compare and contrast Maillard reaction, caramelization and enzymatic browning in food.Consider the following structure. CO₂CH2CH3 CO₂CH2CH3 This substance could be produced by the reaction of the following diene and dienophile. diene + dienophile H CO,CH,CH3 སངས་ CH3CH₂O₂C True False
- What are the advantages of live preparations?Which of the following represents a pair of epimers? A с OH OH -OH OH НО-С-Н НО-С-Н OH O C-H OH O C-H H-C-OH НО-С-Н H-C-OH H-C-OH H-C-OH НО-С-Н H-C-OH НО-С-н CH.OH CH.OH В н 0 Н- C-OH H-C-OH H-C-OH H-C-OH CH, OH D Н 20 НО -H но- -Н FO H+H H-C=O но-с-н H-C-OH CH,OH Н-С=0 но он H-C=0 HO-OH O= н-н H-C=Owhat are the pros and cons of using lignin process for the production of vanallin?