Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

2. Water

Acids and Bases

Biochemistry

2. Water

Acids and Bases

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Multiple Choice

Why is citric acid commonly added to food products?

To add color

To add bitterness

To add sweetness

To add tartness

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Verified step by step guidance

Understand the chemical nature of citric acid: Citric acid is a weak organic acid commonly found in citrus fruits. It has a sour taste due to its acidic properties.

Recognize the role of citric acid in food products: Citric acid is often added to foods to enhance their flavor by providing a tart or sour taste, which can balance sweetness or bitterness in the product.

Consider the sensory impact: The tartness provided by citric acid is distinct and desirable in many food products, such as candies, beverages, and sauces, where a tangy flavor is needed.

Eliminate incorrect options: Citric acid does not add color, bitterness, or sweetness to food products. Its primary function is to contribute tartness.

Conclude the reasoning: Based on its chemical properties and common usage, citric acid is added to food products to add tartness, making it the correct answer.