Chlorophyll alkaline - Study guides, Class notes & Summaries

Fruits and veggies: what is crispness due to? - Answer- osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - Answer- ethylene gas chlorophyll + acid/heat = - Answer- pheophytin Chlorophyll + alkaline = - Answer- chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - Answer- true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange pigments - Answer- little when s...

RD exam one and done Questions and Answers 100% Pass insoluble in water - Answer- chlorophyll and carotenoids chlorophyll in acid - Answer- olive green (keep you acid in a TIN pheopyTIN chlorophyll in alkalinity - Answer- bright green chlorophyllin like color of flower steams hardly effeced by pH changes - Answer- carotenoids (orange/yellow) like carrots anthoXanthins are what color - Answer- yellow/white only pigment that can be converted into vitamin - Answer- carotenoids (vitamin A or ...

RD exam one and done Questions and Answers 100% Pass insoluble in water - Answer- chlorophyll and carotenoids chlorophyll in acid - Answer- olive green (keep you acid in a TIN pheopyTIN chlorophyll in alkalinity - Answer- bright green chlorophyllin like color of flower steams hardly effeced by pH changes - Answer- carotenoids (orange/yellow) like carrots anthoXanthins are what color - Answer- yellow/white only pigment that can be converted into vitamin - Answer- carotenoids (vitamin A or ...

when you check the *overrun* you are checking? A. excess stock in the storeroom B. surplus soap and rinse aids in the dish machine C. the wt. of ice cream D. total cost of unexpected meals served - C. the wt. of ice cream Overrun - The amount of air pushed into the ice cream while it is being made. The standard of 50% overrun means that the ice cream is made with one part air to every two parts cream. Which recipe ingredient should be adjusted if a cake has a *crunchy crust* an...

Which pigment does not change color in an acid or alkaline solution? a. anthocyanin b. chlorophyll c. carotenoid d. flavones Correct Answer-c. carotenoid The end productions of cellular oxidation are: a. water, carbon dioxide, energy b. carbon, hydrogen, nitrogen c. indigestible fiber, nitrogen d. monosaccharides, amino acids, energy Correct Answer-a. water, carbon dioxide, energy Carbohydrates listed in order of decreasing sweetness are: a. fructose, glucose, sucrose, sorbi...

Lacking Amino Acid in Soy/Legumes - Methionine With age, fruits and vegetables increase ? - Hemicellulose and lignin (a non-CHO substance not significantly softened by cooking) Chemical Changes in Ripening and Storage of Fruits and Veggies - 1) Starch converted to Sugar 2) protopectin --> Pectin (ripe fruit) -> Pectic Acid (Overripe fruit) 3) Ethylene gas accelerates ripening of fruit How many oranges to yield one quart juice? - 12 (dozen) oranges Green Pigment - Chlorophyll ...

RD Exam 2022: Jean Inman Study Guide Domain 1, Part 1 Questions and Answers 100% Pass Fruits and veggies: what is crispness due to? - Answer- osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - Answer- ethylene gas chlorophyll + acid/heat = - Answer- pheophytin Chlorophyll + alkaline = - Answer- chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - Answer- true alkaline and acidic solutions have _________ effect on...

Jean Inman Domain 1 (RD Exam) Questions And Answers All Verified % of water/carbs in fruits and vegetables - ANS 75-93% Vitamin and minerals in fruits/vegetables - ANS Calcium, vitamin A, C, sometimes B Tugor - ANS Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - ANS Non CHO substance not very softened by cooking; woody part of vegetables Methionine - ANS Limiting protein in soybeans Protein concentrates - ANS >70% protein...

RD Exam Prep: Domain 1 Topic A Questions and Answers 100% Pass Water - Answer- Boiling point: 212 degrees F at sea level. Drops 1 degree F for every 500 foot increase in altitude. Freezing point: 32 degrees F. The addition of salt or sugar lowers the freezing point of water. Salt lowers the freezing point 2x as much as sugar. Water Activity (WA): Foods with higher WA levels are more likely to spoil. Fresh foods like milk, meats, and veggies have a WA level of 0.95-1.0 Water makes these c...

RD Exam 2022: Jean Inman Study Guide Domain 1, Part 1, Rated A+ Fruits and veggies: what is crispness due to? - -osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - -ethylene gas chlorophyll + acid/heat = - -pheophytin Chlorophyll + alkaline = - -chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - -true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange pigments - ...