Food Science B

Test your knowledge of various Science Olympiad events.
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SenseiSushi
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Food Science B

Postby SenseiSushi » September 6th, 2016, 1:48 pm

Short Event Description: "Students will answer questions about the chemistry of food and food grains and build a simple calorimeter to determine the energy content of a solid foodstuff."

What does the Biuret test measure?
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Re: Food Science B

Postby Ri » September 19th, 2016, 11:14 am

Anyone is working on Food Science. I am first timer, elementary student, need info what to read

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Re: Food Science B

Postby SenseiSushi » September 19th, 2016, 11:23 am

Anyone is working on Food Science. I am first timer, elementary student, need info what to read
I'd start with reading the wiki at http://scioly.org/wiki/index.php/Food_Science. Additionally, your team might have bought the event CD which includes even more information.
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Re: Food Science B

Postby NeilMehta » December 27th, 2016, 9:34 am

What does the Biuret test measure?
peptide bonds in protiens What are the main classifications of grains?
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Re: Food Science B

Postby Sasstiel » January 26th, 2017, 12:20 pm

Short Event Description: "Students will answer questions about the chemistry of food and food grains and build a simple calorimeter to determine the energy content of a solid foodstuff."

What does the Biuret test measure?
It measures proteins
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Re: Food Science B

Postby NeilMehta » February 18th, 2017, 7:26 am

Welp, no one responded, guess I'll post a different question:
Give one example of a pseudocereal
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Re: Food Science B

Postby Sasstiel » February 18th, 2017, 6:02 pm

Welp, no one responded, guess I'll post a different question:
Give one example of a pseudocereal
amaranth What is one example of a leavening agent?
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Re: Food Science B

Postby NeilMehta » February 18th, 2017, 7:26 pm

Welp, no one responded, guess I'll post a different question:
Give one example of a pseudocereal
amaranth What is one example of a leavening agent?
Baking soda
How about *two* examples of oligosaccharides
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Re: Food Science B

Postby smolblob » February 18th, 2017, 8:09 pm

How about *two* examples of oligosaccharides
sucrose, glucose

what are the two types of yeast, and how are they different?
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Re: Food Science B

Postby NeilMehta » February 18th, 2017, 9:39 pm

How about *two* examples of oligosaccharides
sucrose, glucose

what are the two types of yeast, and how are they different?
I'm afraid you're incorrect, but (for bonus points) can you tell me what your mistake was?

Also, I've never heard of two types of yeast, did you mean two types of leavening agents?
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Re: Food Science B

Postby smolblob » February 19th, 2017, 12:56 pm

How about *two* examples of oligosaccharides
sucrose, glucose

what are the two types of yeast, and how are they different?
I'm afraid you're incorrect, but (for bonus points) can you tell me what your mistake was?

Also, I've never heard of two types of yeast, did you mean two types of leavening agents?
Oops, I was thinking of something else. I don't know what I was thinking but yeah i know what an oligosaccharide is (around 2-10 monosaccharides).
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NeilMehta
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Re: Food Science B

Postby NeilMehta » February 21st, 2017, 7:13 am

oligosaccharide is (around 2-10 monosaccharides).
Yup, got it!
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TheRarePinkSheep
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Re: Food Science B

Postby TheRarePinkSheep » February 27th, 2017, 5:00 pm

Give three examples of gluten-free grains.
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Re: Food Science B

Postby Einstein » March 4th, 2017, 8:12 am

buckwheat, millet, sorghum,

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Re: Food Science B

Postby Einstein » March 4th, 2017, 8:12 am

give some pros and cons of GMO's


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