Reference no: EM132437288

1) The alkyl form of pentane is

2) Which one of the following statements is correct in relation to controlling enzymatic browning in fruits?

a. Dehydration, as polyphenoloxidase needs water to be active

b. Freezing as it inactivates the enzyme polyphenoloxide

c. Blanching for several hours to destroy the enzymes

d. Acids such as lemon juice or vinegar as they raise the pH

3) Pectinase, lactase, protease, a-amlyase and glucose oxidase are all enzymes within which system?

4) The water activity of various foods is; honey, 0.75, bread, 0.94, Parmesan cheese, 0.76, eggs, 0.97. In what order would you expect these foods to spoil (first to last)?

5) The cyclic form of D-glucose anomer arises when?

6) The action of whipping an egg white to white peaks results in?