Carbohydrates

Question 1

Sugar - solubility

Answer 1

Sugar is a white crystalline compound. Syrup forms when large amounts of sugar is dissolved in small amount of water.
Eg. Canned peaches

Question 2

Sugar - sweetness

Answer 2

Fructose = highest sweetness
Lactose = lowest sweetness

Question 3

Sugar - caramelisation

Answer 3

On heating, sugar caramelises. Occurs at 160 degrees.
Produces an attractive brown colour and sweet taste.
Eg. Caramel squares

Question 4

Sugar - hydrolysis

Answer 4

Occurs during digestion.
When proteins are broken down into individual amino acids.

Question 5

Starch - solubility

Answer 5

White, non-crystalline powder. Insoluble in cold water.

Question 6

Dextrinisation

Answer 6

When dry heat is added to starch based foods, dextrins form. Causes colour change on food.

Question 7

Monosaccharide

Answer 7

C6 H12 06
Eg. Gluecose

Question 9

Disaccharide

Answer 9

C12 H22 O11
Eg. Sucrose

Question 10

Polysaccharide

Answer 10

(C6 H10 O5)n
Eg. Starch