Color overtones - Study guides, Class notes & Summaries

Jean Inman Domain 1 (RD Exam) Study Guide With Accurate Solutions. % of water/carbs in fruits and vegetables - answer75-93% Vitamin and minerals in fruits/vegetables - answerCalcium, vitamin A, C, sometimes B Tugor - answerCrispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - answerNon CHO substance not very softened by cooking; woody part of vegetables Methionine - answerLimiting protein in soybeans Protein concentrates - answer>70% protein Protein isolat...

Jean Inman Domain I. Questions and answers, rated A+ Crispness is due to? - -osmotic pressure of water filled vacuoles What accelerates the ripening of fruits during storage? - -ethylene gas How do you delay aging in apples? - -Store in controlled atmosphere (reduced oxygen) Climacteric fruits ripen - -post harvest Non-climacteric fruits ripen - -ripen before harvest Examples of climacteric fruits - -pear, peach, banana, apple, tomatoes Examples of non-climacteric fruits - -grapes, melo...

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

Jean Inman Domain 1. Study With The Most Recent And Verified Exam Questions With Accurate Answers. Composition of *fruits and vegetables* - answer*75-93%* water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B *crispness* (state of turgor) is due to - answer*osmotic pressure* of water-filled vacuoles with *age*, fruits and vegetables *increase* in ____ and ___ - answer*hemicellulose* and *lignin* ___ is the *LIMITING amino a...

Jean Inman Domain 1 Exam Questions With Correct Verified Solutions composition of *fruits and vegetables* - ANS *75-93%* water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B *crispness* (state of turgor) is due to - ANS *osmotic pressure* of water-filled vacuoles with *age*, fruits and vegetables *increase* in ____ and ___ - ANS *hemicellulose* and *lignin* ___ is the *LIMITING amino acid* in *soybeans* -...

Jean Inman Domain 1 RD Exam Questions and Answers composition of fruits and vegetables - Answer- 75-93% water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B crispness (state of turgor) is due to - Answer- osmotic pressure of water-filled vacuoles with age, fruits and vegetables increase in ____ and ___ - Answer- hemicellulose and lignin ___ is the limiting amino acid in soybeans - Answer- methionine protein concentrates ar...

m   1. Which of the following is the mRNA start codon in most cases? A. UAA B. AGU C. AUG D. UGA 2. Which of the types of RNA is the smallest? A. mRNA B. tRNA C. rRNA D. 3. Which of the following is not considered a pyrimidine? A. C B. T C. U D. G 4. Which of the following is paired correctly? A. A-G B. C-G C. A-U D. G-T 5. Which of the following characterizes a Western blot? A. Antibody/protein hybridization B. DNA/RNA combination C. RNA ...

RD Jean Inman Study Guide Questions and answers, rated A+ 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...

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 ...

Jean Inman Domain 1 RD Exam Questions and Answers composition of fruits and vegetables - Answer- 75-93% water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B crispness (state of turgor) is due to - Answer- osmotic pressure of water-filled vacuoles with age, fruits and vegetables increase in ____ and ___ - Answer- hemicellulose and lignin ___ is the limiting amino acid in soybeans - Answer- methionine protein concentrates ar...