Compare amylose and amylopectin, including their thickening abilities
Amylose refers to a linear chain of alpha glucose molecules linked by alpha 1--4 glycosidic bonds. Amylose contributes to gelling characteristics of cooked and cooled starch. Amylopectin refers to a branched chain of alpha glucose molecules linked by both alpha 1--4 and alpha 1--6 glycosidic bonds. Amylopectin contributes to cohesion/thickening properties of cooked and cooled starch.
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The increase in volume, viscosity, and translucency of starch granules when heated in a liquid is called
A. gelatinization. B. dextrinization. C. retrogradation. D. modified starch.
Explain the nutrition assessment for the lower gastrointestinal tract, including the components of client history, anthropometric measurements, and biochemical data, and giving examples of each component
"How are your meals prepared?" Is an example of which of the following types of questioning?
a. close-ended b. leading c. attributing d. open-ended
Deficiency symptoms of pinpoint hemorrhages under the skin, bleeding gums, and joint pain are related to the role of vitamin C in
A. carnitine synthesis. B. antioxidant reactions. C. collagen synthesis. D. neurotransmitter synthesis.