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Froggy Jumps
Froggy Jumps

FRUTAS Y HORTALIZAS

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FRUTAS Y HORTALIZAS

Froggy Jumps

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Laboratorio de ananlisis

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Argentina

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FRUTAS Y HORTALIZAS
 

Froggy Jumps

FRUTAS Y HORTALIZASOnline version

Laboratorio de ananlisis

by Anabel Martignon
1

¿Qué molécula del almidón interactúa principalmente con el yodo del lugol?

2

Si una manzana muestra un pH cercano a 4, ¿cómo describirías su sabor probable?

3

¿Cuál de estos alimentos tendría más probabilidades de contener almidón?

4

En frutas y hortalizas, ¿qué análisis ayuda a estimar el contenido de agua?

5

El principal azúcar reductor en la manzana es:

6

¿Cuál de estos es un método físico-químico en frutas?

7

¿Qué fruta u hortaliza tiene baja concentración de almidón al momento de cosecha?

8

Si una zanahoria da negativo con lugol, ¿qué podemos inferir?

9

¿Qué haría un exceso de sólidos suspendidos en la prueba de Fehling?

10

¿Qué característica principal define a un azúcar reductor?

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