1. Fats have ( Higher/lower) melting points than oils so they tend to be (liqud/

Question

1. Fats have ( Higher/lower) melting points than oils so they tend to be (liqud/soild) at room temperature. This is because they have (more/less) efficient packing than oils do, as a result of being mostly (saturated fat/unsaturated fats)

2. White meat contains (less/more) myoglobin than red meat, Red meat contains more (slow/twitch) muscles than white meat does.

3. A bag composed of a semi-permeable membrane containing 1% salt water is placed into a cup with 10% salt water (a higher concentration of salt). Through osmosis, water will move ( out of/into) the bad and the bad will (expand/shrink)

4. A surfactant (reduces/increases) the surface tension of water and tends to (promote/inhibit) emulsification.

5. Which grade of eggs is the thickest white and has the roundest and most upstanding yolk?

1.A 2. B 3. AA 4.BB

Explanation / Answer

1. Fats have higher melting points than oils so they tend to be solid at room temperature. This is because they have more efficient packing than oils do, as a result of being mostly saturated fat.

2. White meat contains less myoglobin than red meat, Red meat contains more slow twitch muscles than white meat does.

3. A bag composed of a semi-permeable membrane containing 1% salt water is placed into a cup with 10% salt water (a higher concentration of salt). Through osmosis, water will move out the bag and the bag will shrink.

4. A surfactant reduces the surface tension of water and tends to promote emulsification.

5. Ans 3. AA

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