Food Science Protein

__________ are lacking one or more amino acids.

• essential amino acids

• incomplete proteins

• nonessential amino acids

• complete proteins

___________ is a large molecule containing many atoms.

• micromolecule

• albumen

• macromolecule

• coagulation

____________ are needed by the body, but the body cannot make by itself.

• essential amino acids

• complete proteins

• nonessential amino acids

• incomplete proteins

___________ is a type of organic acid.

• gluten

• essential amino acid

• coagulation

• amino acid

___________ are made up of two atoms of hydrogen and one atom of nitrogen.

• macromolecule

• amine group

• micromolecule

• essential amino acid

__________ are twisted, ropelike structure that keeps the egg yolk centered.

• chalaza

• shell

• albumen

• shell membrane

_________changes a liquid into a soft, semi-solid clot or mass.

• denaturation

• foamation

• coagulation

• bonding

_________ is the egg white.

• chalaza

• yolk

• albumen

• shell membrane

______________ is an elastic substance formed by mixing water with proteins found in wheat.

• acid

• foam

• amino acid

• gluten

______________ are bonds between nitrogen of one amino acid and the carbon of a second amino group.

• polypeptide bonds

• amine bonds

• peptide bonds

• protein bonds