INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
vitamins
|
|
|
carbohydrates
|
|
|
proteins
|
|
|
minerals
|
Detailed explanation-1: -Carbohydrates are a class of chemical compounds composed of carbon, hydrogen, and oxygen in 1:2:1 ratio, respectively.
Detailed explanation-2: -Answer and Explanation: The ratio of carbon, hydrogen, and oxygen in most carbohydrates is 1:2:1. This means for every one carbon atom there are two hydrogen atoms and one oxygen atom. This forms the structure of even the most complex carbohydrates such as starch and glycogen.
Detailed explanation-3: -Monosaccharides have carbon, hydrogen, and oxygen in a 1:2:1 ratio. Monosaccharides or simple sugars include glucose, galactose, and fructose.
Detailed explanation-4: -This formula indicates that a molecule of acetic acid (Figure 2.21) contains two carbon atoms, four hydrogen atoms, and two oxygen atoms. The ratio of atoms is 2:4:2. Dividing by the lowest common denominator (2) gives the simplest, whole-number ratio of atoms, 1:2:1, so the empirical formula is CH2O.