Questions on Carbohydrate Chemistry:
1.- Mention common sources of starch
2.- What is the difference between amylose and amylopectin
3.- What is the difference between starch and cellulose
4.- Mention two applications of corn starch
5.- Which are the most important hydrolytic enzymes in cereal chemistry?
6.- Are all starch granules the same?
7.- What is a reducing sugar?
8.- What is the difference between an aldose and a ketose?
9.- Draw the basic structure of an arabinoxylan.
10.- Other than food, explain other applications of carbohydrates
I have comments for your questions that are similar to those I left for Carrie. I worry that these are too factual and not open-ended enough to probe understanding as opposed to factual recall. Many of them seem to be "yes/no" or very short answer questions. Can you give them an example of a real world problem in Food Chemistry that would require them to understand carbohydrate chemistry to answer it?
ReplyDeleteI agree with Dr. Offerdahl. This line of question is not really requiring them to put their knowledge to practice. Maybe address myths about corn starch and have the students explain how starches, sugars, and cellulose are broken down and what that reveals about the consumption of these carbohydrates.
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