BIOCHEM (MIDTERM EXAM). THE LATEST MIDTERM EXAM REVISION QUESTIONS AND CORRECT ANSWERS (GRADED A+) (100% GUARANTEE) (2024 UPDATE)
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Course
Biochem
Institution
Biochem
Milk - ANSWER- - complex mixture of chemical compounds such as carbohydrates, lipids,
proteins, vitamins, and mineral.
- contains minerals such as calcium, phosphorus, magnesium, potassium, and sodium
- source of nutrients for humans, used in food products, such as cheese, yogurt, and ice cream
...
BIOCHEM (MIDTERM EXAM). THE LATEST
MIDTERM EXAM REVISION QUESTIONS AND
CORRECT ANSWERS (GRADED A+) (100%
GUARANTEE) (2024 UPDATE)
Milk - ANSWER- - complex mixture of chemical compounds such as carbohydrates, lipids,
proteins, vitamins, and mineral.
- contains minerals such as calcium, phosphorus, magnesium, potassium, and sodium
- source of nutrients for humans, used in food products, such as cheese, yogurt, and ice cream
Most abundant component of milk - ANSWER- - Water, makes up 87% of total volume
- remaining 13% is composed of solids, including carbohydrates, lipids, proteins, minerals, and
vitamins.
Carbohydrates in Milk - ANSWER- - form of lactose, which is a disaccharide composed of
glucose and galactose.
Lactose - ANSWER- - Primary source of energy for growing mammals, including humans, and
it is responsible for sweet tase of milk
Lipids in Milk - ANSWER- - form of triglycerides, phospholipids, and cholesterol
Tryglycerides - ANSWER- - most abundant and responsible for creamy texture and flavor milk
Phospholipids - ANSWER- - Lecithin, important for emulsification of fats in milk, allows fat
to be evenly distributed throughout the milk
Proteins in milk - ANSWER- - primarily Caseins and Whey
Caesins - ANSWER- - 80% of total protein in milk and responsible for white color and opaque
appearance of milk
Whey proteins - ANSWER- - lactoglobulin and lactalbumin, most soluble in water and
responsible for clear appearance of Whey
Calcium - ANSWER- - most abundant mineral in milk and important for bone heat
Vitamins in milk - ANSWER- - A,D, Vitamin B12 (cobalamin), and riboflavin (B2)
Isolation of and test for Caseins - ANSWER- - Diluted milk, with acetic acid
- precipitated and filtrate (Whey)
- precipitate, added w/ ethanol, and ether -- extract butterfat
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