[Food Chemistry] Proteins

Froggy Jumps

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Parties jouées 742 %Précision 88 Temps moyen 00:51

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A food chemistry recall activity about proteins.

Créé par

Edward Peter De Guzman

Philippines

Téléchargez la version pour jouer sur papier

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Froggy Jumps [Food Chemistry] ProteinsVersion en ligne A food chemistry recall activity about proteins. par Edward Peter De Guzman 1 The energy value of protein is: a 7 kcal/g b 4 kcal/g c 9 kcal/g 2 The building blocks of proteins are called: a amino acids b peptides c fatty acids 3 Type of protein source that can supply all 9 essential amino acids. a incomplete b partially complete c complete 4 The following are conditionally essential amino acids, except: a histidine b arginine c tyrosine 5 True or False: Soy is a complete source of protein. a True b False c Balakajan! 6 Which pair is incorrect: a isoleucine - essential amino acid b alanine - non-essential c phenylalanine - non-essential 7 A functional property of protein that explains the role of milk to prevent separation of fat and water in ice cream. a water absorption and retention b emulsification c flavor-binding capacity 8 A functional property of protein which explains why bakery products that used high-protein ingredients such as soy are denser. a water absorption and retention b emulsification c flavor-binding capacity 9 A functional property of protein that can be utilized in capturing and preserving specific flavoring components in food. a water absorption and retention b emulsification c flavor-binding capacity 10 True or False: Plant proteins generally have higher biological value compared to animal proteins. a True b False c Balakajan!

Froggy Jumps

[Food Chemistry] ProteinsVersion en ligne

A food chemistry recall activity about proteins.

par Edward Peter De Guzman

The energy value of protein is:

7 kcal/g

4 kcal/g

9 kcal/g

The building blocks of proteins are called:

amino acids

peptides

fatty acids

Type of protein source that can supply all 9 essential amino acids.

incomplete

partially complete

complete

The following are conditionally essential amino acids, except:

histidine

arginine

tyrosine

True or False: Soy is a complete source of protein.

True

False

Balakajan!

Which pair is incorrect:

isoleucine - essential amino acid

alanine - non-essential

phenylalanine - non-essential

A functional property of protein that explains the role of milk to prevent separation of fat and water in ice cream.

water absorption and retention

emulsification

flavor-binding capacity

A functional property of protein which explains why bakery products that used high-protein ingredients such as soy are denser.

water absorption and retention

emulsification

flavor-binding capacity

A functional property of protein that can be utilized in capturing and preserving specific flavoring components in food.

water absorption and retention

emulsification

flavor-binding capacity

True or False: Plant proteins generally have higher biological value compared to animal proteins.

True

False

Balakajan!

Vous pouvez intégrer le jeu dans un LMS compatible avec LTI 1.1 ou LTI 1.3 comme Canvas, Moodle ou Blackboard. Les scores seront ainsi automatiquement enregistrés dans le carnet de notes de la plateforme.

[Food Chemistry] Proteins

Froggy Jumps

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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[Food Chemistry] ProteinsVersion en ligne

par Edward Peter De Guzman

The energy value of protein is:

The building blocks of proteins are called:

Type of protein source that can supply all 9 essential amino acids.

The following are conditionally essential amino acids, except:

True or False: Soy is a complete source of protein.

Which pair is incorrect:

A functional property of protein that explains the role of milk to prevent separation of fat and water in ice cream.

A functional property of protein which explains why bakery products that used high-protein ingredients such as soy are denser.

A functional property of protein that can be utilized in capturing and preserving specific flavoring components in food.

True or False: Plant proteins generally have higher biological value compared to animal proteins.