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Q: What carbohydrate from fruit juices is a gel-forming substance important in jelly making? Read this paragraph and choose the correct option from the provided answers: Pectin, a carbohydrate from fruit juices, is a gel-forming substance important in jelly making. Silica gel, a colloidal dispersion of hydrated silicon dioxide, is formed when dilute hydrochloric acid is added to a dilute solution of sodium silicate. Canned Heat is a gel made by mixing alcohol and a saturated aqueous solution of calcium acetate. Choices: - potassium - gelatin - cellulose - pectin A:
(A).
pectin

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Q: What will happen if the gas particles inside an inflated balloon suddenly stop moving? Read this paragraph and choose the correct option from the provided answers: Gas molecules also exert pressure. Earth's atmosphere exerts pressure because gravity acts on the huge number of gas particles contained in the atmosphere, holding it in place. Pressure is also exerted by a small sample of gas, such as that which is contained in a balloon. Gas pressure is the pressure that results from collisions of gas particles with an object. Inside the balloon, the gas particles collide with the balloon's inner walls. It is those collisions which keep the balloon inflated. If the gas particles were to suddenly stop moving, the balloon would instantly deflate. The Figure below is an illustration of gas particles exerting pressure inside a container. Choices: - balloon falls - balloon bursts - balloon inflates - balloon deflates A:
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balloon deflates

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Q: Making ups about 50 percent of the modern american diet, what food group can be classified according to the number of monomers they contain of simple sugars and/or complex sugars? Read this paragraph and choose the correct option from the provided answers: Carbohydrate Digestion The average American diet is about 50 percent carbohydrates, which may be classified according to the number of monomers they contain of simple sugars (monosaccharides and disaccharides) and/or complex sugars (polysaccharides). Glucose, galactose, and fructose are the three monosaccharides that are commonly consumed and are readily absorbed. Your digestive system is also able to break down the disaccharide sucrose (regular table sugar: glucose + fructose), lactose (milk sugar: glucose + galactose), and maltose (grain sugar: glucose + glucose), and the polysaccharides glycogen and starch (chains of monosaccharides). Your bodies do not produce enzymes that can break down most fibrous polysaccharides, such as cellulose. While indigestible polysaccharides do not provide any nutritional value, they do provide dietary fiber, which helps propel food through the alimentary canal. The chemical digestion of starches begins in the mouth and has been reviewed above. In the small intestine, pancreatic amylase does the 'heavy lifting' for starch and carbohydrate digestion (Figure 23.29). After amylases break down starch into smaller fragments, the brush border enzyme -dextrinase starts working on dextrin, breaking off one glucose unit at a time. Three brush border enzymes hydrolyze sucrose, lactose, and maltose into monosaccharides. Sucrase splits sucrose into one molecule of fructose and one molecule of glucose; maltase breaks down maltose and maltotriose into two and three glucose molecules, respectively; and lactase breaks down lactose into one molecule of glucose and one molecule of galactose. Insufficient lactase can lead to lactose intolerance. Choices: - proteins - fats - grains - carbohydrates A:
(A).
carbohydrates