10. Chemical substance commonly used as a flavor enhancer:A. Monosodium glutamate (MSG) C. tocopherolB. Vitamin CD. lecithin11. Which of the following chemical substance increase the volume of foodthrough the presence of carbon dioxide (gas)?A. Monosodium glutamate (MSG) C. sodium bicarbonateB. NitratesD. lecithin12. Which of the groups mentioned below are non-caloric sweeteners?A. Honey, sorbitol, fructoseB. Aspartame, saccharin, sucraloseC. aspartame, glucose, sucraloseD. Honey, sorbitol, glucose

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Answered: 10. Chemical substance commonly used as…

10. Chemical substance commonly used as a flavor enhancer: A. Monosodium glutamate (MSG) C. tocopherol B. Vitamin C D. lecithin

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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Concept explainers

Micelles and Biological Membrane

Micelles are the type of lipid molecules that organize themselves in spherical shape in aqueous solutions. The production of the micelle is a reply to the amphipathic behavior of fatty acids. It means that they consist of both hydrophobic regions and hydrophilic regions. In micelles, polar head groups (hydrophilic groups) produce an outer layer associated with water whereas nonpolar tails (hydrophobic groups) are organized in the interior.

Question

10. Chemical substance commonly used as a flavor enhancer:
A. Monosodium glutamate (MSG) C. tocopherol
B. Vitamin C
D. lecithin
11. Which of the following chemical substance increase the volume of food
through the presence of carbon dioxide (gas)?
A. Monosodium glutamate (MSG) C. sodium bicarbonate
B. Nitrates
D. lecithin
12. Which of the groups mentioned below are non-caloric sweeteners?
A. Honey, sorbitol, fructose
B. Aspartame, saccharin, sucralose
C. aspartame, glucose, sucralose
D. Honey, sorbitol, glucose

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