List the macromolecules (proteins, carbohydrates, lipids (fats), and nucleic acids (DNA/RNA)) involved in each of the following gastronomically interesting events. Some may involve more than one macromolecule. 1. Making a meringue 2. Making hollandaise sauce 3. Caramelization 4. Making imitation caviar 5. Browning (the Maillard reaction)
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Step 1
Making a meringue: - Proteins: Egg whites contain proteins (mainly albumin) that denature and coagulate when whipped, providing the structure for the meringue. - Carbohydrates: Sugar is added to the meringue to provide sweetness and stability. Show more…
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Proteins, carbohydrates, lipids, and nucleic acids are the four classes of macromolecules that compose all organisms. What characteristic(s) do these four groups share? (Select all that apply) - All have carbon atoms as a major portion of their backbone. - Each group has specific monomers that are joined together by polymer-specific covalent bonds. - Monomers are bonded to each other via hydrolysis reactions. - Each class of macromolecules functions similarly.
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