Chemistry In Context
9th Edition
ISBN: 9781259638145
Author: Fahlman, Bradley D., Purvis-roberts, Kathleen, Kirk, John S., Bentley, Anne K., Daubenmire, Patrick L., ELLIS, Jamie P., Mury, Michael T., American Chemical Society
Publisher: Mcgraw-hill Education,
expand_more
expand_more
format_list_bulleted
Question
Chapter 10.9, Problem 10.18YT
(a)
Interpretation Introduction
Interpretation:
The recommended temperature needed to cook the given meats has to be given.
(b)
Interpretation Introduction
Interpretation:
The recommended temperature needed to cook the given meats has to be given.
(c)
Interpretation Introduction
Interpretation:
The recommended temperature needed to cook the given meats has to be given.
(d)
Interpretation Introduction
Interpretation:
The recommended temperature needed to cook the given meats has to be given.
(e)
Interpretation Introduction
Interpretation:
The recommended temperature needed to cook the given meats has to be given.
(f)
Interpretation Introduction
Interpretation:
The recommended temperature needed to cook the given meats has to be given.
(g)
Interpretation Introduction
Interpretation:
The recommended temperature needed to cook the given meats has to be given.
(g)
Interpretation Introduction
Interpretation:
The recommended temperature needed to cook the given meats has to be given.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
Pleasee i badly need help. ASAP. Explain in 5-6 sentences.
3. Why do you think keeping food in the refrigerator prevents food spoilage.
1. Which of the following statements is TRUE regarding pasteurization?
a. The sole objective of pasteurization is to sterilize the food.
b. Pasteurization is carried out at higher pressures than sterilization of non-food
items.
c. Generally the lower the temperature, the shorter the time also.
d. Pasteurization takes into account that many foods are more sensitive to heat than
the contaminating pathogens.
e. Pasteurization can be carried out at room temperature
I. Enzymes are globular proteins II. Enzymes react with specific
substrate. III. Enzymes are biodegradable substances.
O All statements are correct
O All statements are wrong
O Statements I & II are correct.
O Statements I & III are correct
O Statemnets II & III are correct
Dietary proteins yield amino acids and are deposited in the
nitrogen pool.
O True
O False
Chapter 10 Solutions
Chemistry In Context
Ch. 10.2 - Prob. 10.4YTCh. 10.3 - Prob. 10.5YTCh. 10.4 - You need to make 100 cookies for your school bake...Ch. 10.4 - Prob. 10.7YTCh. 10.4 - Skill Building Apple Pie Creation from Metric...Ch. 10.4 - Prob. 10.9YTCh. 10.5 - Prob. 10.10YTCh. 10.5 - Prob. 10.11YTCh. 10.6 - Scientific Principles The Sustainability of...Ch. 10.6 - Prob. 10.13YT
Ch. 10.7 - Prob. 10.14YTCh. 10.7 - Prob. 10.15YTCh. 10.9 - Prob. 10.18YTCh. 10.9 - Prob. 10.19YTCh. 10.9 - Maybe you have been to a party or outdoor barbeque...Ch. 10.10 - Using Henrys Law, compare the concentration of...Ch. 10 - Prob. 10.1YTCh. 10 - Prob. 10.2YTCh. 10 - Prob. 1QCh. 10 - Prob. 3QCh. 10 - Prob. 5QCh. 10 - Prob. 6QCh. 10 - Prob. 7QCh. 10 - Prob. 8QCh. 10 - Prob. 9QCh. 10 - Prob. 10QCh. 10 - Prob. 12QCh. 10 - Hikers often complain that it is difficult to make...Ch. 10 - Prob. 15QCh. 10 - Prob. 16QCh. 10 - Prob. 18QCh. 10 - Suggest which of the following molecules will...Ch. 10 - What is the name of the substance responsible for...Ch. 10 - Describe why silver cookware tarnishes, especially...Ch. 10 - Prob. 22QCh. 10 - Prob. 23QCh. 10 - Prob. 24QCh. 10 - Prob. 25QCh. 10 - Prob. 26QCh. 10 - One section in this chapter described the Maillard...Ch. 10 - Prob. 28QCh. 10 - In the coffee industry, equipment ranging from...Ch. 10 - Prob. 30QCh. 10 - Prob. 31Q
Knowledge Booster
Similar questions
- A 70.0-kg person had a quarter-pound cheeseburger, French fries, and a chocolate shake. Protein (g) Carbohydrate (g) Item Fat (g) 40 Cheeseburger 46 47 French fries 47 16 4 10 Chocolate shake 76 10. a. Calculate the total kilocalories for each food type in this meal b. Determine the total kilocalories for the meal Activity Energy (kcal/h) Energy (kJ/h) Sleeping 60 250 420 Sitting 100 c. Determine the number of hours of sleep needed to burn off the kilocalories in this meal.arrow_forwardOne of the most common types of kidney stones are composed of calcium oxalate. In addition to calcium oxalate another product is also formed in the formation of kidney stones in the body. Certain foods are high in oxalate and lead to an increase of forming kidney stones in the human body. These high-risk foods are as follows: Spinach Swiss Chard Almonds (nuts in general) Sesame Seeds Soy Products (such as soy-based milk, cheese, yogurt) Sweet Potatoes Okra Beets Chocolate Black Tea Another risk factor to developing kidney stones is not drinking enough water. Males have a higher chance than females of developing kidney stones, with the average age being 30. Oxalate in food binds to calcium during digestion in the stomach and intestines and then is excreted in the body as waste. If too much oxalate appears in the urine and not enough liquid (due to not drinking enough water), then calcium oxalate crystals form, which are the kidney stone. A 35 year old male was taken to the hospital…arrow_forwardWhat chemical properties can be used to model environmental harm? What is bioaccumulation? Select one: a. Build-up of a chemical in an organism. b. Build-up of a chemical in an organism by ingesting the chemical through water only. C. Build-up of a chemical in a food chain. d. Build-up of a chemical in the environment (since the chemical cannot degrade in through normal environmental processes).arrow_forward
- One of the most common types of kidney stones are composed of calcium oxalate. In addition to calcium oxalate another product is also formed in the formation of kidney stones in the body. Certain foods are high in oxalate and lead to an increase of forming kidney stones in the human body. These high-risk foods are as follows: Spinach Swiss Chard Almonds (nuts in general) Sesame Seeds Soy Products (such as soy-based milk, cheese, yogurt) Sweet Potatoes Okra Beets Chocolate Black Tea Another risk factor to developing kidney stones is not drinking enough water. Males have a higher chance than females of developing kidney stones, with the average age being 30. Oxalate in food binds to calcium during digestion in the stomach and intestines and then is excreted in the body as waste. If too much oxalate appears in the urine and not enough liquid (due to not drinking enough water), then calcium oxalate crystals form, which are the kidney stone. A 35 year old male was taken to the hospital…arrow_forward_4. Preservatives that are usually found in cured meats, bacon, ham, corned beef and hot dogs. A. Benzoates C. Sorbates В. Nitrates D. Acids 5. A type of additive that stabilizes foods through moisture control. A. Emulsifiers C. Humectants B. Flavor Enhancer D. Antioxidants 6. Additives that are usually powders added to baking mixtures which react chemically to release carbon dioxide. A. Raising Agents B. Thickeners C. Humectants D. Antioxidantsarrow_forwardPlease choose the letter of the correct answer. I will rate your answer 3. Extra energy is stored in your body as a. proteins. b. carbohydrates. c. starches. d. fats. 4. Early chemists thought that heat was a kind of a. vapor. b. solid. c. fluid. d. plasma. 5. A nutritional calorie is equal to a. 1 calorie. b. 1000 calories. c. 4.184. d. 1 fat calorie.arrow_forward
- 2. Go to NutritionCalc Plus and search for (USDA) beef, ground, pan browned, 30% fat. How many grams of total fat əre provided in a 3 oz serving? O 41 grams O 6 grams O 22 grams O 15 grams 3. Go to NutritionCalc Plus and search for (USDA) beef, ground, pan browned, 30% fat and (USDA) beef, ground, pan browned, 10% fat. Evaluate the nutrition information for a 3 oz serving. How does the saturated fat content of the ground beef, 30% fat, compare to the saturated fat content of the ground beef, 10% fat? O The ground beef, 30% fat, contains 4 more grams of saturated fat than the ground beef, 10% fat O The ground beef, 30% fat, contains 8 more grams of saturated fat than the ground beef, 10% fat O The ground beef, 30% fat, contains 6 more grams of saturated fat than the ground beef, 10% fat O The ground beef, 30% fat, contains 2 more grams of saturated fat than the ground beef, 10% fat 4. Go to NutritionCalc Plus and search for (USDA) cheese, parmesan, grated. How many grams of total fat…arrow_forwardWhat reaction is involved in the production of soap?* A. Endothermic reaction B. Exothermic reaction C. Isothermic reaction D. Adiabatic reaction E. None of the given optionsarrow_forwardWhiCh is not a butter System? 2 Cacottz) and Ba(oHt2) Na HCO3 and Hi CO3 HF and NaE HCq HŠO Cund NaCz tsO Na HSO3 and Naz SO3 9 503arrow_forward
- QUESTION 31 Strong group cohesiveness can be a leadership A. Substitute B. Neutralizer C. Bolth A and B above D. None of above QUESTION 32 One of the reasons that make PFP (Pay-for-performance) plans fail is that employees do not believe that their performance will be rewarded. According to the Expectancy Theory of Motivation, this is due to........ A. Low Valence B. Weak Instrumentality link C. Weak Expectancy link D. None of Above QUESTION 33 Performance management/Compensation are organizational practices based on.... A. Maslow's Need Theory B. Goal Setting Theory C. Social Learning Theory D. Equity theory E. Expectancy theoryarrow_forwardWhich type of refrigerant is the most environmentally friendly but dangerous to human health? a. R22 (Freon) Ammonia b. C. Hydrofluorocarbons (HFC) R410A (Puron) d.arrow_forwardHyperkeratosis disease comes as a result of O a. Aluminium toxicity O b. Arsenic toxicity O c. Cadmium toxicity O d. exposure to UVB O e. Mercury toxicityarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
ChemistryChemistryISBN:9781305957404Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCostePublisher:Cengage Learning
ChemistryChemistryISBN:9781259911156Author:Raymond Chang Dr., Jason Overby ProfessorPublisher:McGraw-Hill Education
Principles of Instrumental AnalysisChemistryISBN:9781305577213Author:Douglas A. Skoog, F. James Holler, Stanley R. CrouchPublisher:Cengage Learning
Organic ChemistryChemistryISBN:9780078021558Author:Janice Gorzynski Smith Dr.Publisher:McGraw-Hill Education
Chemistry: Principles and ReactionsChemistryISBN:9781305079373Author:William L. Masterton, Cecile N. HurleyPublisher:Cengage Learning
Elementary Principles of Chemical Processes, Bind...ChemistryISBN:9781118431221Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. BullardPublisher:WILEY
Chemistry
Chemistry
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Cengage Learning
Chemistry
Chemistry
ISBN:9781259911156
Author:Raymond Chang Dr., Jason Overby Professor
Publisher:McGraw-Hill Education
Principles of Instrumental Analysis
Chemistry
ISBN:9781305577213
Author:Douglas A. Skoog, F. James Holler, Stanley R. Crouch
Publisher:Cengage Learning
Organic Chemistry
Chemistry
ISBN:9780078021558
Author:Janice Gorzynski Smith Dr.
Publisher:McGraw-Hill Education
Chemistry: Principles and Reactions
Chemistry
ISBN:9781305079373
Author:William L. Masterton, Cecile N. Hurley
Publisher:Cengage Learning
Elementary Principles of Chemical Processes, Bind...
Chemistry
ISBN:9781118431221
Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. Bullard
Publisher:WILEY