Lecture 13 Sugar, oxygen aging

Lecture 13 Sugar, oxygen aging - 13.1 The Maillard reaction...

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13.1 The Maillard reaction is A) The non enzymatic addition of sugars to amine groups. B) The enzymatic addition of sugars to proteins C) Responsible for the color and aroma of sautéed onions D) Responsible for the color of toast E) All but B. 13.2 A free radical is A) A chemical with an unpaired electron B) A chemical with 4 bonds C) A nitrogen containing chemical D) A amino acid E) A chemical that splits the ose from glucose 13.3 Advanced Glycated Endproducts (AGEs) result from the __________attachment of sugars to proteins. 1) enzymatic 2) non enzymatic 3) NAD-dependent 4) light-dependent 5) calcium-dependent 13.4. The formation of Advanced Glycated Endproducts (AGEs) is enhanced by: 1) free radicals 2) bound radicals 3) liberals 4) moderates 5) conservatives 13.5 An increase in Advanced Glycated Endproducts (AGEs) have been correlated with A) Alzheimer’s disease. B) Atherosclerosis. C) Diabetes. D) Heart Disease. E) All of the above. 13.6 Antioxidants: A) Kill chain reactions initiated by free radicals
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B) Inhibit harmful oxidation reactions C)
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