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  • 12 de diciembre de 2023
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  • all domains jean inman
  • which amino acids must be present in a parenteral
  • when you check overrun you are checking a excess
  • what is the process by which the water content of

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All
Domains
Jean
Inman
Questions
with
Explanations
of
Answers
Which
amino
acids
must
be
present
in
a
parenteral
solution?
a.
valine,
leucine,
glycine,
alanine
b.
tryptophan,
phenylalanine,
threonine,
isoleucine
c.
phenylalanine,
methionine,
arginine,
tyrosine
d.
lysine,
glutamic
acid,
alanine,
glycine
-
ANSb.
tryptophan,
phenylalanine,
threonine,
isoleucine
A
parenteral
solution
requires
adequate
supplementation
of
all
essential
amino
acids.
Essential
amino
acids
=
those
that
cannot
be
produced
by
the
body.
Mneumonic:
PVT
TIM
HLL:
phenylaline,
valine,
tryptophan,
threonine,
isoleucine,
methionine,
histadine,
lysine,
leucine.
Last
two
L's
are
ketogenic
amino
acids
(lysine
and
leucine).
Mneumonic:
Tim
LIVs
for
this
BRANCH
of
the
military-
branched
amino
acids
are
leucine,
isoleucine,
and
valine.
Note:
arganine
and
glutamine
are
conditionally
essential.
When
you
check
overrun,
you
are
checking
a.
excess
stock
in
the
storeroom
b.
surplus
soap
and
rinse
aids
used
in
the
dishmachine
c.
the
weight
of
ice
cream
d.
Total
costs
of
unexpected
meals
served
-
ANSc.
the
weight
of
the
ice
cream
Overrun
is
the
increase
in
volume
from
freezing
and
whipping
which
is
used
to
determine
the
weight.
In
ice
cream,
overrun
should
be
70-80%
What
is
the
process
by
which
the
water
content
of
a
vegetable
is
replaced
by
a
concentrated
salt
solution?
a.
gelling
b.
osmosis
c.
diffusion
d.
retro-gradation
-
ANSc.
diffusion
Diffusion
is
when
particles
move
from
higher
to
lower
concentration.
In
this
example,
the
concentrated
salt
(higher
concentration)
moves
towards
the
area
of
lower
concentration
(the
water
in
the
vegetable).
Osmosis
is
when
fluid
moves
from
less
to
more
concentrated
side
of
memebrane
(semi-permeable
membrane). Which
recipe
ingredient
should
be
adjusted
if
a
cake
has
a
crunchy
crust
and
compact
moist
texture?
a.
milk
b.
flour
c.
sugar
d.
baking
powder
-
ANSc.
sugar
Sugar
provides
tenderness
(as
hydrogroscopic)
and
flavor
in
baking.
When
too
much
is
added,
this
results
in
falling
in
the
center
and
coarse
texture.
Not
enough
sugar
causes
poor
volume.
Why
do
egg
whites
beat
more
easily
at
room
temperature?
a.
the
pH
is
increased
b.
the
protein
is
denatured
c.
the
surface
tension
is
lower
d.
the
surface
tension
is
higher
-
ANSc.
the
surface
tension
is
lower
Which
pigment
does
not
change
color
in
an
acid
or
an
alkaline
solution?
a.
anthocyanin
b.
chlorophyll
c.
carotenoid
d.
flavones
-
ANSc.
carotenoid
Carotenoids
have
little
to
no
change
when
exposed
to
acid
or
base.
Anthocyanin
is
a
type
of
flavone
and
turns
bright
red
in
acid,
blue
in
base.
Chlorophyll
turns
olive
green
in
acid
(pheophytin),
and
bright
green
in
base
(chlorophyllin).
The
end
products
of
cellular
oxidation
are:
a.
water,
carbon
dioxide,
energy
b.
carbon,
hydrogen,
nitrogen
c.
indigestible
fiber,
nitrogen
d.
monosaccharides,
amino
acids,
energy
-
ANSa.
water,
carbon
dioxide,
energy
Cellular
respiration
is
an
oxidative
process
whereby
an
electron
donor
is
oxidized
and
oxygen
is
reduced
to
produce
carbon
dioxide,
water,
and
energy.
Carbohydrates
listed
in
order
of
decreasing
sweetness
are:
a.
fructose,
glucose,
sucrose,
sorbitol
b.
sucrose,
glucose,
fructose,
sorbitol
c.
fructose,
sucrose,
glucose,
sorbitol
d.
sorbitol,
fructose,
sucrose,
glucose
-
ANSc.
fructose,
sucrose,
glucose,
sorbitol
The
order
of
carbohydrates
from
sweetest
to
least
sweet
is
as
follows:
fructose,
invert
sugar,
sucrose,
glucose,
sorbitol,
mannitol,
galactose,
maltose,
lactose.
Mainly
remember
that
fructose is
the
sweetest,
sucrose
is
sweeter
than
glucose,
and
glucose
is
sweeter
than
sorbitol
and
mannitol.
The
flakiness
of
pie
crust
depends
on:
a.
type
of
fat
b.
oxidation
of
fat
c.
temperature
of
the
fat
d.
oven
temperature
-
ANSa.
type
of
fat
Flakiness
is
promote
by
leaving
fat
in
coarse
particles.
Fat
in
pieces
melts
and
flows,
leaving
a
hole
where
steam
colleccts
and
pushes
upward
against
the
upper
surface
of
the
resulting
cell.
The
cell
is
locked
into
that
extended
position,
resulting
in
a
flaky
crust
A
#10
can
holds
how
many
cups
of
product?
a.
10
b.
13
c.
12
d.
5
-
ANSb.
13
#10
can
=
6
cans
per
case,
6
lb
9
oz,
13
cups,
20-25
servings
(it
is
also
considered
3
quarts
but
dont
get
confused
about
cups
because
3
quarts
=
12
cups,
most
sources
indicate
13
cups
so
just
use
that)
If
the
sole
source
of
protein
is
gelatin,
growth
is
inhibited
because:
a.
gelatin
has
no
tryptophan
and
is
low
in
methionine
and
lysine
b.
gelatin
has
no
methionine
and
is
low
in
tryptophan
c.
gelatin
has
no
lysine
or
methionine,
and
is
low
in
tryptophan
d.
gelatin
has
no
arginine
-
ANSa.
gelatin
has
no
tryptophan
and
is
low
in
methionine
and
lysine
Gelatin
is
not
a
complete
protein
source.
It
has
no
tryptophan
and
is
low
in
methionie
and
lysine.
Can
to
remember
this
by
thinking
gelaTiN
has
No
Tyrpotophan,
and
geLatiN
is
LOW
in
LYSINE
and
methioNeNe.
If
you
replace
half
and
half
with
whipping
cream
in
ice
cream,
the
effects
on
the
ice
crystals
will
be:
a.
an
increase
in
size
because
there
is
less
fat
b.
a
decrease
in
size
because
there
is
more
fat
c.
no
change
d.
an
increase
in
size
because
there
is
more
fat
-
ANSb.
a
decrease
in
size
because
there
is
more
fat
The
%
fat
in
half
and
half
is
no
less
than
10.5%
fat,
and
the
%
fat
in
whipped
cream
35%.
Subsequently,
you
are
increasing
the
amount
of
fat
in
the
ice
cream.
When
increasing
the amount
of
fat
in
ice
cream,
it
decreases
in
size
because
fat
inferes
with
crystal
formation,
making
crystals
small
and
smoother.
More
fat
=
smaller
crystals,
less
fat
=
bigger
crystals.
Fat
produces
more
calories
than
carbohydrate
because:
a.
fat
has
more
carbon
and
hydrogen
in
relation
to
oxygen
b.
fat
has
less
carbon
and
hydrogen
in
relation
to
oxygen
c.
fat
is
a
larger
molecule
d.
fat
is
a
smaller
molecule
-
ANSa.
fat
has
more
carbon
and
hydrogen
in
relation
to
oxygen
Research
has
show
that
neural
tube
defects
can
be
reduced
with
proper
supplementation
of:
a.
iron
b.
folic
acid
c.
glutamine
d.
arginine
-
ANSb.
folic
acid
Supplement
400
mcg
per
day
in
pregnant
women
to
prevent
neural
tube
defects,
such
as
spina
bifida
and
anencephaly.
The
best
laboratory
value
to
use
in
assessing
iron
status
is:
a.
hemoglobin
b.
hematocrit
c.
ferritin
d.
serum
iron
-
ANSc.
ferritin
Ferritin
is
the
storage
form
of
iron,
and
thus
indicates
if
adequate
stores.
Ferritin
indicates
the
size
of
iron
storage
pool.
Hemoglobin
and
hematocrit
will
be
low
in
IDA,
pernicious
anemia,
and
folate
deficiency
anemia
so
while
it
is
a
helpful
indicator,
it
is
not
the
best
lab
value
to
assess
iron
status
specifically.
Which
is
the
best
flour
to
use
when
making
cakes?
a.
graham
flour
b.
all-purpose
flour
c.
whole
wheat
flour
d.
durum
wheat
flour
-
ANSb.
all-purpose
flour
When
making
cakes,
you
want
to
use
a
lower
protein,
higher
starch
flour
as
it
has
the
weakest
and
least
gluten
formation.
Low
protein
flour
=
tender
crumb,
higher
protein
flour
=
chewy
crumb
(i.e.
pizza).
The
preferred
flour
would
be
cake
flour.
If
cake
flour
is
not
available,
would
use
pastry
flour.
If
pastry
flour
is
not
available,
then
all-purpose
flour
would
be
used.
Graham
flour
is
whole
wheat
flour,
which
would
not
be
used
in
cakes.
Durum
wheat
flour
is
used
to
make
pasta.
Where
is
lactose
absorbed

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