This experiment separates meat into an acetone-soluble part and an acetone-insoluble part. The calculations are based on the principal components of meat being fat (acetone soluble) and protein (acetone insoluble or fat-free meat in report sheet). More realistically, the principal components of meat are fat, protein, and water. Water is acetone soluble. Based on this information, the calculations correctly calculate what quantity, % fat or % fat-free meat? Is the incorrectly calculated quantity over or under estimated?
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This experiment separates meat into an acetone-soluble part and an acetone-insoluble part. The calculations are based on the principal components of meat being fat (acetone soluble) and protein (acetone insoluble or fat-free meat in report sheet). More realistically, the principal components of meat are fat, protein, and water. Water is acetone soluble. Based on this information, the calculations correctly calculate what quantity, % fat or % fat-free meat? Is the incorrectly calculated quantity over or under estimated?
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- Acid value, iodine value and saponification value (also known as acid value, iodine value and saponification value) are usually involved in the evaluation of oil quality. Please introduce what are acid value, iodine value and saponification value? And introduce what they represent the properties of fatsPam Non-Stick Cooking Spray has a calorie count of 0 per serving on the Nutrition Facts label. The key components in Pam Non-Stick Cooking Spray are CANOLA OIL and SOY LECITHIN, according to the label. Explain When you discovered in Lab Exercise 9A that fats comprise 8.9 calories per gram, how can this be described as a "0 Calorie Food"?compute the nutritional value of hypothetical food product To identify total of carbohydrates and calories based on the given value To be knowledgeable with the calculation for the percentage daily value of carbohydrates and calories in the food. Serving Size 100g Moisture content, % 2.0 Ash content, % 0.10 Protein, % 7.65 Fat, % 2.0 Fiber, % 0.01 CHO, % ??? Calorie, kcal ??? COMPUTATION: CHO, % = 100% – (Moisture+ ash+ protein+ fat) Calorie content Macronutrient Value Multiplier Result Protein, % 7.65 4 30.6 Fat, % 2.0 9 18.0 CHO, % ??? 4 ??? Kcal content ???? please answer the question mark, thank you
- Some foods naturally have high levels of the free amino acid. For example, parmesan cheese (1689 mg), tomato (246 mg), scallop (159 mg), corn (106 g), and shrimp (43 mg). Wheat protein (gluten) is typically comprised of 30-35% of this amino acid. People with celiac disease cannot metabolize gluten, but have no trouble with foods high in the natural amino acid or MSG. Why is this?The functionality of a substance is defined as any property, nutritional or not, that intervenes in its use. This depends on its physical and chemical properties that are affected during food processing, storage, preparation and consumption. For example: A. Bakery: the viscosity and the ability to form dough is related to the proteins of wheat gluten. B. Meat products: texture and succulence are dependent on water soluble meat proteins C. Dairy: texture and curd properties of dairy products are due to the colloidal structure of casein micelles D. Cakes (cakes) and desserts: depend on the foaming and gelling properties of the proteins in the egg white E. All are correctPepsin is the name given to a mix of several digestive enzymes secreted (as larger precursor proteins) by glands that line the stomach. Theseglands also secrete hydrochloric acid, which dissolves the particulate matter in food, allowing pepsin to enzymatically cleave individual protein molecules. The resulting mixture of food, HCl, and digestive enzymes is known as chyme and has a pH near 1.5. What pI would you predict for the pepsin proteins? What functional groups must be present to confer this pI on pepsin? Which amino acids in the proteins would contribute such groups?
- Calculate the number of Calories (kilocalories) in a 2000‑ and a 2500‑Cal diet that should be obtained from protein. The daily values (DV) for fat and carbohydrates and the reference daily intake (RDI) for protein are given in the table. Keep in mind that fat contains 9 Cal/g, carbohydrates contain 4 Cal/g, and protein contains 4 Cal/g. Express your answers to two significant figures. Calories from protein in a 2000‑Cal diet: Calories from protein in a 2500‑Cal diet: Nutrient Daily value (2000‑Cal diet) Daily value (2500‑Cal diet) fat < 65 g < 80 g carbohydrates 300 g 375 g protein 50 g 50 gCompare the total carbohydrate (polysaccharides + fiber+ sugars) and sugar (disaccharides and monosaccharides) content of 2% Lactaid vs. 2% regular milk (both pictured). Are they the same or different? Why?The following table provides data on three popular protein supplements. (Figures shown correspond to a single serving.) Protein (g) Carbohydrates (g) Sodium (mg) Cost ($) Designer Whey(Designer Protein) 20 6 90 0.80 Muscle Milk(Cytosport) 16 10 80 0.90 100%Whey Gold Standard(Optimum Nutrition) 24 3 210 1.00 You are thinking of combining Designer Whey and Muscle Milk to obtain a 3-day supply that provides exactly 200 grams of protein and 86 grams of carbohydrates. How many servings of each supplement should you combine in order to meet your requirements? Designer Whey _____servings Muscle Milk ______servings What will it cost? _______
- Why is hydrogenation so appealing that companies will continue to include hydrogenated oils in their products despite the social stigma that trans fats have acquired? If hydrogenation is supposed to produce saturated fats, then why do its byproducts include these undesirable trans unsaturated fats? Eliminating fat from the diet to decrease health risks, yet many nutrition arguments are being made about the importance and value of fats in a balanced diet. Discuss these points and how you feel fats can be incorporated into a healthy diet, if at all.Lipoprotein particles (Figure 3.18) are spherical clusters of protein and lipid molecules that circulate in the blood of animals and are rather substantial in size (see Figure 3.11). They function similarly to suitcases, transporting cholesterol, fatty acid residues, triglycerides, and phospholipids from one location in the body to another throughout the body. In light of your knowledge of lipid insolubility in water, which of the four types of lipids would you expect to be on the exterior of a lipoprotein clump that is bathed in the water-based fluid part of blood?Serving size 100g % Daily value* Calories ----- Total fat 2g 3.1% Saturated fat 2g ------- Trans fat 0 Cholesterol 0 Sodium 160mg -------- Total CHO 88.25g -------- Dietary fiber 0.01g Sugar content 12g Protein 7.65g *Based on 2000 calories COMPUTATION: CHO, % = 100% – (Moisture+ ash+ protein+ fat) Calorie content pls answer the blanks, thank you