1.Which category best describes amino acids that have nonpolar side chains?
2.Which of the following functions as a natural antioxidant in the body?
3.Which of the following factors contribute to the acceleration of oxidative rancidity?
4.What role do microbial gums play in food products?
5.What occurs during the process of gelatinization?
6.What role does sugar play in food products?
7.What is the typical daily caloric intake from food in developing nations?
8.What is the approximate calorie content per 100 grams of whole milk in kilocalories?
9.What is the approximate energy content in kilocalories per 100 grams of walnuts?
10.What is the typical shelf life of onions when stored at 32ºF with 75% relative humidity?
11.What is the typical shelf life of fresh beef stored at 34ºF with a relative humidity of 92%?
12.What is the shelf life of honey when stored at 31ºF with 90% relative humidity?
13.How long can grapefruit be stored at 50ºF with 90% relative humidity before it starts to deteriorate?
14.What is the typical shelf life of dried fruit when stored at 32ºF with 60% relative humidity?
15.How much milk is generally needed to produce 1 kilogram of cheese?
16.What is the approximate calorie content in one cup of cooked white rice?
17.What range of radiation dose is effective in extending the shelf life of potatoes, onions, and garlic by preventing sprouting?
18.What is the estimated calorie count in half of a fried chicken breast?
19.What is the estimated calorie content of a single large banana?
20.What is the typical shelf life of oranges when stored at 34ºF with 90% relative humidity?