Food Science B

Test your knowledge of various Science Olympiad events.
Kuttan
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Re: Food Science B

Post by Kuttan »

Reduced fat (2%), low fat (1%), and skim milk must be fortified with what vitamin?
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chscioly
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Re: Food Science B

Post by chscioly »

Vitamin A
Kuttan
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Re: Food Science B

Post by Kuttan »

Correct, your turn.
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Re: Food Science B

Post by chscioly »

In weight, what percentage of milk is lactose?
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Re: Food Science B

Post by Kuttan »

on average about 4-5%.
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Re: Food Science B

Post by chscioly »

Correct, your turn.
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Re: Food Science B

Post by Kuttan »

1. Why is saturated fat called "saturated" / what is it saturated with?
2. Why is unsaturated fat not saturated?
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as_ap
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Re: Food Science B

Post by as_ap »

I'm just going to post a question. The last post on this is from last year :D ! Okay, anyway, here's the question:'
What are most food additives made of?
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Re: Food Science B

Post by samlan16 »

Kuttan wrote:1. Why is saturated fat called "saturated" / what is it saturated with?
2. Why is unsaturated fat not saturated?
This question must be answered first, not the additives one.
Old fart who sort of did things sort of for some schools.
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Re: Food Science B

Post by Kuttan »

as_ap wrote:I'm just going to post a question. The last post on this is from last year :D ! Okay, anyway, here's the question:'
What are most food additives made of?
Instead of posting a question, why don't you answer my question?
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