Which statement is true regarding enzymes in yeast dough?
A. ?-amylase starts to degrade damaged starch granules to sugars.
B. ?-amylase converts dextrins to maltose.
C. Proteases are added to improve how the dough handles.
D. Maltogenic ?-amylase is used because of its anti-staling effect in the final baked product.
E. All of these are correct.
F. None of these are correct.
Answer: E
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Fill in the blank(s) with the appropriate word(s).
The liver converts excess energy-containing nutrients into _____ for storage
a. starch and glycogen b. adipose tissue c. protein and fat d. glycogen and protein e. glycogen and fat
Why does the amount of ATP produced in skeletal muscle differ from the amount produced in other tissues?
A) Skeletal muscle is more efficient than other tissues in the production of ATP. B) Skeletal muscle transfers electrons via FAD while other tissues use NAD. C) Skeletal muscle completely oxidizes carbohydrates while other tissues do not. D) Skeletal muscle has fewer rate-limiting enzymes than do other tissues.
Hyperhydration can be achieved by consuming excess fluids in the hours before exercise or ingesting _____
Fill in the blank(s) with correct word