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BT402 MIDTERM SOLVED PAPERS
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Fats are composed of glycerin (glycerol) and fatty acids. Glycerin is polyhydroxy alcohol (three alcohol groups) and fatty acids are short or long carbon chain atoms to which hydrogen is bonded, either to the maximum extent possible (saturated) or to a lesser extent (unsaturated), resulting in reactive groups in the chain. At one end the fatty acid chain has an acidic group.
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BT402 MIDTERM PAST PAPERS:
In the formation of fat, each of the three fatty acids combines with one of the three alcohol groups of glycerin, in each case splitting water. On the other hand in breaking down fats, water and lipase enzyme are present and fats are broken down into their original components, glycerin, and fatty acids.
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The emulsifying properties of pectin can be is lost, causing settling in fruit juices and softening in fruit. When pectin in the whole fruit decays, it may result in fruit spoilage due to the action of other enzymes or invasion of tissues by microorganisms.
BT402 MIDTERM SOLVED PAPERS:
Pectin consists of long a chain of galacturonic acid molecules with carboxyl groups partially esterified methyl alcohol. It has a high water holding capacity. There are pectic enzymes that will either break down the pectin molecule into smaller units or break it down completely molecules to its primary unit, galacturonic acid.