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Pectin is a substance found mostly in the cell wall of all plant cells. It helps bind cells together and keep the structure of the cell in partner with the cell wall. Commercially, Pectin is extracted from fruits (Most commonly citrus fruits such as limes and lemons), and used to gel together Jams, Jellies, Marmalade, Jelly beans, etc.

The two types of Pectin, low and high Methoxyl are both used depending on how much sugar is in a product.

High Methoxyl Pectin is used when there is a high amount of sugar in a product.

Low Methoxyl Pectin is used when there is a low amount of sugar in a product, this is simply because a low amount of sugar means there is not enough sugar to gel are a high rate, so the lower levels of methoxyl help slow down the rate of gelling so it can properly gel together. However, because of the low amount of methoxyl, you must ad calcium ions for the particular type of Pectin to work.

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Pectin is a substance found mostly in the cell wall of all plant cells. It helps bind cells together and keep the structure of the cell in partner with the cell wall. Commercially, Pectin is extracted from fruits (Most commonly citrus fruits such as limes and lemons), and used to gel together Jams, Jellies, Marmalade, Jelly beans, etc.

The two types of Pectin, low and high Methoxyl are both used depending on how much sugar is in a product.

High Methoxyl Pectin is used when there is a high amount of sugar in a product.

Low Methoxyl Pectin is used when there is a low amount of sugar in a product, this is simply because a low amount of sugar means there is not enough sugar to gel are a high rate, so the lower levels of methoxyl help slow down the rate of gelling so it can properly gel together. However, because of the low amount of methoxyl, you must ad calcium ions for the particular type of Pectin to work.

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In most cases it cant be used because for food to be classified as organic, no chemicals or artificially made substances can be used on it

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Anisole has a methoxyl group that participates in activating the benzene ring during acylation. When the benzene ring breaks its bond in order to attach an acetone functional group, it is destablized and therefore energy unfavorable. However, other functional groups like alkoxides (-OR) animo (-NR2), thio groups (-SR) all have lone electrons AND single bonds, which can form into double bonds--donating those electrons to the benzene ring and stabilizing its positive charge. The attachment will always para to the activating group due to steric effects, followed by ortho position due to specific locations that the positive charge can exist (when the methoxyl group adds its electrons).

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The degree of jelling ability of pectin is determined by its ability to form a gel when combined with sugar and acid in a specific ratio. This ratio influences the gel consistency or texture, with high sugar content resulting in a softer set and lower sugar content yielding a firmer set. pH levels also play a role in the jelling process.

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According to SOWPODS (the combination of Scrabble dictionaries used around the world) there are 1 words with the pattern -E-H-X-L. That is, eight letter words with 2nd letter E and 4th letter H and 6th letter X and 8th letter L. In alphabetical order, they are:

methoxyl

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