BIOQUIMICA- PRÁCTICA U3C2
Authored by Lizeth Loza
Specialty
University
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10 questions
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1.
OPEN ENDED QUESTION
3 mins • 2 pts
Explique que ocurre en esta fase en el siguiente producto
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2.
FILL IN THE BLANK QUESTION
45 sec • 3 pts
ENZIMAS que digieren macronutrientes son:
3.
MULTIPLE SELECT QUESTION
30 sec • 2 pts
Responsable del color de la carne
IZQUIERDA: Mioglobina en forma de oximioglobina
DERECHA: Metamioglobina o ferrimioglobina
IZQUIERDA: Seroalbumina - mioalbumina
DERECHA: Miosina - miogeno
4.
FILL IN THE BLANK QUESTION
1 min • 2 pts
MINERAL:
Parte importante de la hemoglobina ya que transporta oxigeno a nuestros tejidos.
Se encuentra en los glóbulos rojos.
Su deficiencia puede causar anemia.
5.
MULTIPLE CHOICE QUESTION
20 sec • 2 pts
TODOS LOS ALIMENTOS CONTIENEN VITAMINAS EXCEPTO EL AGUA
NINGÚN ALIMENTO CONTIENE TODAS
VERDADERO
FALSO
6.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Aov, que guarda muchas similitudes con el Aove pero que no tiene unas características organolépticas tan excelentes.
El parámetro que los diferencia es
Su acidez debe ser menor o igual a 0.8 grados.
Acidez que oscila entre el 0.8 y 2 grados
% Ácidos grasos saturados
% Ácidos grasos insaturados
Ninguno corresponde
7.
MULTIPLE SELECT QUESTION
45 sec • 2 pts
Todo producto frito retiene un % de grasa en este caso
Las papas fritas en forma de BASTON absorben 10% de su peso total en aceite.
Las papas CHIPS absorben mayor cantidad de aceite entre 35 - 40 %
Las papas fritas en forma BASTON absorben 35 - 40 %
Las papas CHIPS absorben menor cantidad 10 % de su peso total en aceite.
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