Three important polysaccharides are starch, glycogen, and cellulose. Starch is a storage polysaccharide in plants, glycogen is a storage polysaccharide in animals, and cellulose is a structural polysaccharide that makes up the cell wall in plants.

at times salt can be used(:

Yes, heparin is a polysaccharide. It is a type of glycosaminoglycan that is found in the body and has anticoagulant properties.

It can--if you heat it enough. But for yogurt, it really depends on the type of yogurt - mesophiic or thermophiic. With thermophlic bacteria, the dairy liquid is heated to as high as 125 degrees F to allow the bacteria to multiply. Mesophilic bacteria multiply well at room temperature - around 72 degrees F, so the higher thermophilic temperatures would tend to kill them off.

Most of the commercially available yogurts found in the USA are thermophilic where mesphilic yogurts are available overseas.

Examples of mesohhilic yogurts - Villi, Piima, and Matsoi.

Cobalt-60 and Cesium-137 are two radioactive isotopes commonly used to irradiate food for preservation purposes. They help eliminate harmful bacteria and pests, extending the shelf life of food products.

Polysaccharides are large molecules composed of multiple monosaccharide units linked together by glycosidic bonds. They serve as storage and structural compounds in living organisms, providing energy and support. Examples include starch, glycogen, and cellulose.

One milliliter (1ml) is equal to 1/1000th of a liter (0.001L).

Yes, when soaked in vinegar for a prolonged period of time, the calcium in the chicken bone may dissolve, leaving behind collagen which can become rubber-like in texture.

Milk is a richer bacterial medium compared to water due to its higher nutrient content, such as proteins, fats, and sugars. This makes milk more conducive for the growth of a wider variety of bacteria than water. Additionally, milk has a higher moisture content which can support bacterial growth more effectively than water.

Osmosis is the movement of water from an area of lower solute concentration to an area of higher concentration through a semi-permeable membrane. When sugar is sprinkled on strawberries, it draws water out of the fruit through osmosis, creating a watery syrup as the sugar dissolves in the liquid that is extracted from the strawberries.

Examples of monosaccharides include glucose, fructose, and galactose. These simple sugars are the building blocks of more complex carbohydrates and are easily absorbed by the body for energy.

Sugar cane is a type of plant that is grown and then harvested into sugar.

Sugar cane is a sub-tropical crop of tall plants with very thick stems. The stems are harvested and they are crushed in order to extract the sweet juice. The juice is purified and the water content is boiled off. Eventually the process reaches a stage when sugar crystals grow. The results are a brown raw sugar that resembles the sweet brown sugar used to make baked goods.

There is no correlation between the color of an apple and the number of seeds it contains. The number of seeds in an apple can vary depending on factors such as variety, growing conditions, and size of the fruit.

Enzymes break down food molecules into smaller compounds, making them easier for the body to absorb. They can also speed up chemical reactions that occur during cooking, which can help improve the taste, texture, and digestibility of food. In some cases, enzymes can also be used to extend the shelf life of certain foods.

Fungus thrives best on moist, warm, and nutrient-rich foods. Common examples include bread, fruit, cheese, and grains. Stored food items that are not properly sealed or are damp are also susceptible to fungal growth.

Generic plastic wrap may be of lower quality compared to brand-name options like Glad or Saran wrap, resulting in reduced effectiveness in sealing in freshness and protecting food. Brand-name wraps often offer better adhesion, durability, and clinginess. It's recommended to invest in a trusted brand for optimal results.

Yes, ethanol is commonly used as an ingredient in food products. It is used as a solvent, preservative, and flavor enhancer in various foods and beverages.

Preserved foods do not spoil because the preservation methods slow down or stop the growth of bacteria, yeasts, and molds that cause food to spoil. Common preservation methods include canning, drying, freezing, pickling, and using preservatives like salt and sugar. These methods help maintain the quality and safety of the food over extended periods of time.

I would prepare a meal or snack to satisfy my hunger, either by cooking at home or ordering food. If food is not readily available, I would prioritize finding a nearby place to eat or grabbing a quick bite.

On average, a person consumes around 77 kg of wheat per year worldwide. The consumption can vary based on regional dietary habits and cultural preferences. Wheat is a staple food for many countries around the world and is a key source of nutrition for a large portion of the global population.

Yes its possible that the activia yogurt could help you lose weight but along with the activia yogurt you also would have to workout daily. Yes some people say activia is only for woman and only helps clear out your digetive system but thats not the only thing it can do and yes the activia yogurt helps move bowels but as you know when you go and go and go everything that you have ate clears out and the less food flater the belly and also if your a person that really wants to lose weight theres a diet that I've came up called the water and activia diet. okay so for a straight 4 weeks eat nonthing but activia and water for breakfast, lunch , and dinner along with a 1 hour workout everyday. Thats pretty much it. Hope this was helpful to you. :)

Chewing food typically takes about 5-30 seconds per bite, depending on the texture and size of the food. It's recommended to chew each bite thoroughly to aid digestion and promote better nutrient absorption.

Subtract waste from AP to find the edible portion (EP) For cooking tests, determine weight after cooking. Calculate yield percentage (YP) by dividing AP by EP. Use YP to calculate the amount of AP to purchase for a recipe or to determine the price per pound of EP.

What are the causes of food laboratory accident

When the meat is cut across the grain, the meat fibers are made shorter, so the meat chews more easily and seems more tender.