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).NeilMehta wrote:I'm afraid you're incorrect, but (for bonus points) can you tell me what your mistake was?smolblob wrote:sucrose, glucoseNeilMehta wrote: How about *two* examples of oligosaccharides
what are the two types of yeast, and how are they different?
Also, I've never heard of two types of yeast, did you mean two types of leavening agents?
Food Science B
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Re: Food Science B
carmel valley middle school!
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Re: Food Science B
Yup, got it!smolblob wrote:NeilMehta wrote:smolblob wrote: oligosaccharide is (around 2-10 monosaccharides).
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Re: Food Science B
Give three examples of gluten-free grains.
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Re: Food Science B
pro: helps produce more food, produces food that grows betterEinstein wrote:give some pros and cons of GMO's
cons: people can be allergic to GMOs, they have not been tested well
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Re: Food Science B
What is the difference between sucrose and glucose?
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Re: Food Science B
What foods have you guys been given to test?? I want to try and test them myself to see if they are flammable?
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Re: Food Science B
(This may be better for the food science forum rather than the question marathon forum, by the way)fast__facts wrote:What foods have you guys been given to test?? I want to try and test them myself to see if they are flammable?
At States yesterday they used cheese puffs, which seemed to be pretty successful. In addition, I have noticed that chips work great although they aren't the easiest to puncture (pro tip: use pringles or corn chips for relatively consistent size+shape). At an invitational they used marshmallows, although I would heavily discourage it considering the fact that marshmallows are not easy to burn through to the center.
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Re: Food Science B
Sucrose is a disaccharide while glucose is a monosaccharide.NeilMehta wrote:What is the difference between sucrose and glucose?
What is a side effect of iodine deficiency?
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