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Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process
Mr M has been steadily putting on weight over many years. He recently attended a medical at work where his height and weight were recorded. It was determined that he now has a Body Mass Index of 35kgm-2.
Q1.
If his height is 1.68m what is his weight? Comment whether this would be concern?
here are two histologic specimens of bone tissues. One of the specimens contains concentric lamellae. The other specimen is devoid of bone lamellae. What types of bone tissues are those?
In foxes, a pair of alleles, Q and q, interact as follows: QQ will cause the fox to die at the embryonic stage; Qq produces platinum coloured fur, and qq produces silver foxes. Could a fox breeder produce silver foxes without having some foxes that would die? Prove your answer by showing the full genetic cross (5 steps) and giving a word explanation at the end.
Create a dichotomous key (linear key or spider key) to classify a mushroom (fungi), germanium (flowering plant), and moss (non-vascular plant) based on your knowledge of the differences and similarities between plants and fungi.
You are preparing soft maize porridge at home using the following procedure: 1) the maize meal is suspended in cold water, 2) it is added to a pan with boiling water and brought to the boil, 3) it is cooked on the stove for 20 minutes while stirring continuously, 4) after cooking the porridge is removed from the stove and cooled to room temperature, 5) it is then stored it the refrigerator until the next day. Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process
During baking, Maillard reaction cause the crust of the bread to turn golden brown and the typical freshly baked bread flavour to develop. Discuss the chemistry of the reaction (12 Marks) and the implications (10 Marks) if glucose oxidase had to be added in the bread formulation.
Discuss the relationship between the melting point of a fat and the composition and conformation of its fatty acids. Use examples of specific fatty acids to support the discussion. (9 Marks)
3.2 Name and briefly discuss the technological functions of two synthetic emulsifiers that are used in baked products such as bread (8 Marks)
You are preparing soft maize porridge at home using the following procedure: 1) the maize meal is suspended in cold water, 2) it is added to a pan with boiling water and brought to the boil, 3) it is cooked on the stove for 20 minutes while stirring continuously, 4) after cooking the porridge is removed from the stove and cooled to room temperature, 5) it is then stored it the refrigerator until the next day. Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process (20 Marks)
What is phyletic lineage
