Gas vacuoles - Study guides, Class notes & Summaries
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Jean Inman Domain 1 (RD Exam), Questions and answers, rated A+ / 2024-25 Exam board exam predictions. APPROVED/
- Exam (elaborations) • 59 pages • 2024
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Jean Inman Domain 1 (RD Exam), 
Questions and answers, rated A+ 
% of water/carbs in fruits and vegetables - -75-93% 
Vitamin and minerals in fruits/vegetables - -Calcium, vitamin A, C, sometimes B 
Tugor - -Crispiness of vegetables due to osmotic pressure of water filled vacuoles 
Lignin - -Non CHO substance not very softened by cooking; woody part of vegetables 
Methionine - -Limiting protein in soybeans 
Protein concentrates - ->70% protein 
Protein isolates - ->90% protein 
TVP - -Tex...
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RD Exam 2022: Jean Inman Study Guide Domain 1, Part 1, Rated A+ / 2024-25 Exam board exam predictions. APPROVED/
- Exam (elaborations) • 23 pages • 2024
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RD Exam 2022: Jean Inman Study Guide 
Domain 1, Part 1, Rated A+ 
Fruits and veggies: what is crispness due to? - -osmotic pressure of water-filled vacuoles 
What accelerates the ripening of fruits during storage? - -ethylene gas 
chlorophyll + acid/heat = - -pheophytin 
Chlorophyll + alkaline = - -chlorophyllin 
T/F: lycopene is considered and antioxidant and a phytochemical - -true 
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange 
pigments - ...
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Food Science, Domain 1 Questions and Jean Inman Exam Review. rated A+ / 2024-25 Exam board exam predictions. APPROVED/
- Exam (elaborations) • 74 pages • 2024
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Food Science, Domain 1 Questions and 
Jean Inman Exam Review. rated A+ 
Candling - -A method of determining egg quality based on observing eggs against a light. 
An acid stiffens an egg white foam by - -tenderizing the protein and allowing it to extend more 
easily 
Egg whites at room temperature whip more quickly and yield a larger volume due to what? - -lower 
surface tension 
The larger the % sag of custard - -the more tender the gel 
objective measure of quality 
When egg substitutes are ...
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Jean Inman Domain I. Questions and answers, rated A+ / 2024-25 Exam board exam predictions. APPROVED/
- Exam (elaborations) • 43 pages • 2024
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Jean Inman Domain I. Questions and 
answers, rated A+ 
Crispness is due to? - -osmotic pressure of water filled vacuoles 
What accelerates the ripening of fruits during storage? - -ethylene gas 
How do you delay aging in apples? - -Store in controlled atmosphere (reduced oxygen) 
Climacteric fruits ripen - -post harvest 
Non-climacteric fruits ripen - -ripen before harvest 
Examples of climacteric fruits - -pear, peach, banana, apple, tomatoes 
Examples of non-climacteric fruits - -grapes, melo...
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RD Exam : Jean Inman Study Guide Domain 1, Part 1 Exam Questions With Accurate Answers.
- Exam (elaborations) • 17 pages • 2024
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RD Exam : Jean Inman Study Guide 
Domain 1, Part 1 Exam Questions With 
Accurate Answers. 
Fruits and veggies: what is crispness due to? - answerosmotic pressure of water-filled 
vacuoles 
What accelerates the ripening of fruits during storage? - answerethylene gas 
chlorophyll + acid/heat = - answerpheophytin 
Chlorophyll + alkaline = - answerchlorophyllin 
T/F: lycopene is considered and antioxidant and a phytochemical - answertrue 
alkaline and acidic solutions have _________ effect on fruits...
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Jean Inman Domain 1 (RD Exam) questions and complete correct answers 2023
- Exam (elaborations) • 59 pages • 2023
- Available in package deal
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- $14.99
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% of water/carbs in fruits and vegetables - correct answer 75-93% 
 
Vitamin and minerals in fruits/vegetables - correct answer Calcium, vitamin A, C, sometimes B 
 
Tugor - correct answer Crispiness of vegetables due to osmotic pressure of water filled vacuoles 
 
Lignin - correct answer Non CHO substance not very softened by cooking; woody part of vegetables 
 
Methionine - correct answer Limiting protein in soybeans 
 
Protein concentrates - correct answer >70% protein 
 
Protein isolates ...
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Food Science, Domain 1 Questions and Jean Inman Exam Questions And Answers
- Exam (elaborations) • 49 pages • 2024
- Available in package deal
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Food Science, Domain 1 Questions and Jean Inman Exam Questions And Answers 
Candling - ANS A method of determining egg quality based on observing eggs against a light. 
 
An acid stiffens an egg white foam by - ANS tenderizing the protein and allowing it to extend more easily 
 
Egg whites at room temperature whip more quickly and yield a larger volume due to what? - ANS lower surface tension 
 
The larger the % sag of custard - ANS the more tender the gel 
objective measure of quali...
-
RD Exam : Jean Inman Study Guide Domain 1, Part 1 questions with correct answers
- Exam (elaborations) • 27 pages • 2023
- Available in package deal
-
- $14.99
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Fruits and veggies: what is crispness due to? - Answer osmotic pressure of water-filled vacuoles 
 
What accelerates the ripening of fruits during storage? - Answer ethylene gas 
 
chlorophyll + acid/heat = - Answer pheophytin 
 
Chlorophyll + alkaline = - Answer chlorophyllin 
 
T/F: lycopene is considered and antioxidant and a phytochemical - Answer true 
 
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange pigments - Answer little 
 
...
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RD Exam 2023: Jean Inman Study Guide Domain 1, Part 1 questions and complete correct answers
- Exam (elaborations) • 23 pages • 2023
- Available in package deal
-
- $14.49
- + learn more
Fruits and veggies: what is crispness due to? - correct answer osmotic pressure of water-filled vacuoles 
 
What accelerates the ripening of fruits during storage? - correct answer ethylene gas 
 
chlorophyll + acid/heat = - correct answer pheophytin 
 
Chlorophyll + alkaline = - correct answer chlorophyllin 
 
T/F: lycopene is considered and antioxidant and a phytochemical - correct answer true 
 
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange ...
-
Jean Inman Domain 1 RD Exam Questions and Answers
- Exam (elaborations) • 89 pages • 2024
- Available in package deal
-
- $14.49
- + learn more
Jean Inman Domain 1 RD Exam 
Questions and Answers 
composition of fruits and vegetables - Answer- 75-93% water 
carbohydrates (digestible and indigestible) 
some minerals (calcium in oranges/greens) 
vitamins C, A and some B 
crispness (state of turgor) is due to - Answer- osmotic pressure of water-filled vacuoles 
with age, fruits and vegetables increase in ____ and ___ - Answer- hemicellulose and 
lignin 
___ is the limiting amino acid in soybeans - Answer- methionine 
protein concentrates ar...
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