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TLS Online TPP Program

#Question id: 412

All of the following contribute to the large, negative, free-energy change upon hydrolysis of “high-energy” compounds except:

#XL - Q Biochemistry

  1. electrostatic repulsion in the reactant.

  2. low activation energy of forward reaction.

  3. stabilization of products by extra resonance forms.

  4. stabilization of products by ionization.

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TLS Online TPP Program

#Question id: 36261

#XL - U Food Technology

Starch gelatinization involves:
TLS Online TPP Program

#Question id: 36262

#XL - U Food Technology

Factors affecting starch gelatinization temperature include:
TLS Online TPP Program

#Question id: 36263

#XL - U Food Technology

Which of the following statements about retrogradation are true?
TLS Online TPP Program

#Question id: 36264

#XL - U Food Technology

In food processing, gelatinization is desirable in:
TLS Online TPP Program

#Question id: 36265

#XL - U Food Technology

During starch gelatinization, the following changes occur:
TLS Online TPP Program

#Question id: 36266

#XL - U Food Technology

Low-methoxyl pectin forms gels in the presence of: