Food Science B

Test your knowledge of various Science Olympiad events.
GoofyFoofer
Member
Member
Posts: 304
Joined: February 27th, 2014, 4:15 pm
State: OH
Location: Dayton, Ohio
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by GoofyFoofer » October 18th, 2015, 4:56 pm

Describe the difference between simple and complex carbohydrates, as well as which is healthier and why.
Smith Middle School
Dayton, OH

chscioly
Member
Member
Posts: 42
Joined: June 23rd, 2015, 3:18 pm
Division: C
State: CA
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by chscioly » October 18th, 2015, 6:00 pm

GoofyFoofer wrote:Describe the difference between simple and complex carbohydrates, as well as which is healthier and why.
Simple carbohydrates-they are monosaccharides. They are typically found naturally in fruits and dairy products. However, simple carbohydrates are also processed or refined sugars, which are found in candy and sugary soft drinks. They are digested quickly and turned into energy, because of their shorter chains. Complex carbohydrates-they are polysaccharides. They have much longer, more complex chains of monosaccharides. They are found in legumes, grains, and vegetables.
Complex carbohydrates are healthier than simple carbohydrates because they have fiber, vitamins, and minerals that are necessary for good health. Refined sugars have little/no nutritional value, therefore, they are "empty calories."

chscioly
Member
Member
Posts: 42
Joined: June 23rd, 2015, 3:18 pm
Division: C
State: CA
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by chscioly » November 23rd, 2015, 5:42 pm

Okay I'm just going to go ahead and ask a question.
What is the difference between sweet and acid whey?

Kuttan
Member
Member
Posts: 21
Joined: September 14th, 2014, 11:58 am
Division: B
State: MI
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by Kuttan » December 21st, 2015, 8:17 am

Sweet whey is manufactured during the making of rennet types of hard cheese, e.g. cheddar or Swiss cheese. Acid whey is a by-product produced during the making of acid types of dairy products, e.g. cottage cheese or strained yogurt. Also, acid whey is more acidic then sweet whey.
Bio-Process Lab/Food Science/Green Generation
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5

chscioly
Member
Member
Posts: 42
Joined: June 23rd, 2015, 3:18 pm
Division: C
State: CA
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by chscioly » December 22nd, 2015, 9:12 pm

Correct. Your turn

Kuttan
Member
Member
Posts: 21
Joined: September 14th, 2014, 11:58 am
Division: B
State: MI
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by Kuttan » December 24th, 2015, 9:05 am

Reduced fat (2%), low fat (1%), and skim milk must be fortified with what vitamin?
Bio-Process Lab/Food Science/Green Generation
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5

chscioly
Member
Member
Posts: 42
Joined: June 23rd, 2015, 3:18 pm
Division: C
State: CA
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by chscioly » December 24th, 2015, 10:34 am

Vitamin A

Kuttan
Member
Member
Posts: 21
Joined: September 14th, 2014, 11:58 am
Division: B
State: MI
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by Kuttan » December 24th, 2015, 2:00 pm

Correct, your turn.
Bio-Process Lab/Food Science/Green Generation
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5

chscioly
Member
Member
Posts: 42
Joined: June 23rd, 2015, 3:18 pm
Division: C
State: CA
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by chscioly » December 24th, 2015, 7:14 pm

In weight, what percentage of milk is lactose?

Kuttan
Member
Member
Posts: 21
Joined: September 14th, 2014, 11:58 am
Division: B
State: MI
Has thanked: 0
Been thanked: 0

Re: Food Science B

Post by Kuttan » December 26th, 2015, 9:18 am

on average about 4-5%.
Bio-Process Lab/Food Science/Green Generation
Great Lakes Invitational (L'Anse Creuse High School)-2/2/5

Locked

Return to “2016 Question Marathons”

Who is online

Users browsing this forum: No registered users and 1 guest