PPT-Starch Lesson 3 Need to book

Practical Activity 20 Repro Question chase Practical Activity sheet 20 Option to do some of learning as independent learning activity sources in folder Success Criteria Know about polysaccharides. You need only paper glue and scissors You can make longer and longer books by adding more accordions Great for horizontal images and texts They can be viewed page by page or all at once Popups and foldouts add even more dimension Accordion Books or Investor Presentation 2015. Evolving with nature. Business Overview. Product overview. Management Vision and Ethics. Industry Dynamics. Financial Highlights. Strategic Outlook. CONTENTS. BUSINESS OVERVIEW. Ch. 9 A. Types of complex carbohydrates. Starches. Cellulose. Gums . Pectins. others. Starches. Polymers of sugar. Most abundant complex carb in the diet. Most have 100 to several 1000 . glucose. units in chains. . (. Starch Hydrolysis Test). Starch agar is a differential medium that tests the ability of an organism to produce certain . exoenzymes. , including α-amylase and oligo-1,6-glucosidase, that hydrolyze starch.  . DR AMINA TARIQ. BIOCHEMISTRY. Polysaccharides. 2 types: . HOMO polysaccharides. (all 1 type of monomer) . glycogen, starch, cellulose, chitin . HETERO polysaccharides . (different types of monomers). BCH 302 [practical]. Complex sugars consist of more than one unit of . monosachride. , it could be. :. . -Disaccharides. contain . two. monosaccharide units. . - . Oligosaccharides . contain . 3-9. White Sauce, or cream sauce, as it is . sometimes . called, is a . basic sauce. for . many cooked products. Like the basic biscuit recipe, it can be used for a variety of dishes. . Some examples of the use of white sauce are:. Sauces, a history. Originated in Roman times, but were closer to a condiment. Typically flavored with fermented fish called . garum. , . and heavily seasoned. Thickened with bread crumbs. Sauces have evolved to compliment dishes not overpower them.  . Riaan den Haan. 1. , . D. .. C. la Grange. 1. , . M. . Mert. 1. , . H. . . Kroukamp. 1. , . M. . Saayman. 1. , . M. Viktor. 1. , J.E. McBride. 3. , L.R. Lynd. 3. ,. . M. Ilmen. 4. , M. Penttilä. 1. J. V Akinlotan, . 2. I.O Olayiwola, . 3. A Ladokun and . 4. S.A Sanni . 1. Nutrition and Dietetics Department, Moshood Abiola Polytechnic Abeokuta. 2,4. Nutrition and Dietetics Department, Federal University of Agriculture Abeokuta. Today we conducted an experiment to demonstrate . osmosis. . . Starch “piggies”, made with . dialysis. . tubing. , modeled a . pseudo-cell. . . They were meant to mimic the actions of a real cell. . heat.. Milk to cheese. . Permanent change in protein from a liquid into a thick mass as the result . acid. . Permanent change in protein from a liquid into a thick mass . DENATURATION. This . can occur by application of heat. Hold of shape with cooking of eggs. . Learning Targets:. Thicken foods . using gelatinization. of . starch.. Define gelatinization and tell how it occurs.. I. . What is gelatinization and how . does it . work?. What . Properties of Starches and Gums. INTRODUCTION. Energy storage for plants and animals. Food Industry:. Thickening or gelling agents:. Expand or make food systems smaller. Give opacity or transparency.