1. Describe and give complete and shorthand structures of a representative inulin molecule

2.  Discuss the molecular size of inulin and the reasons for it's polydispersity.

3.  Describe the stability of inulin in low-pH conditions.

4.  Describe inulin's most important functional property.

5.  Describe the key health benefit of inulin and fructooligosaccharides (FOS).

6.  Define and/or describe FOS.

7.  Describe the structures of native and deacetylated konjac glucomannan.

8.  Describe the nature of konjac glucomannan flour.

9.  Describe the two ways to form thermally reversible gels containing konjac glucomannan.

10.   Describe the five ways to form thermally irreversible gels containing konjac glucomannan.

11.  Explain why gels cannot be formed from native konjac glucomannan alone.

Web Authors: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
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