High deoxy/methoxy pectin has the ability to form a gel when you combine a low pH (acid) and a sugar alternative (sucralose). 

Rank the following fatty acids from HIGHEST to LOWEST.  1.) = highest 5.) = lowest  Fatty acids: Lauric acid (12:0), Palmitic (16:0), Palmitoleic acid (16:1) Linoleic acid, (18:1), Arachidonic acid (20:4)

Which curve on the graph has the highest gel properties?    

Which of the following foods is most susceptible to oxidation?

Name this fatty acid using the common naming system.   

Waxy starches are more likely to  ______ upon cooling than normal starches. (fill in the blank)

Name this fatty acid using the common naming system.   

Using the Brabender graph below which curve shows the starch that has the best pasting forming potential.    

Which of the following attributes will increase the melting point of a specific fatty acid?

 Select the enzyme that has ENDO activity on α-1-4 linkages of starch?