5. Why do food industries need to determine carbohydrate content? How many Calories are in 1 gram of carbohydrates? 6. How are carbohydrates separated from fats and proteins in foods that contain all three macronutrients? 7. Describe two methods for calculating carbohydrate content that were not used in this laboratory. 8. Define the relative density of a substance. Describe how you used the relative density to determine the carbohydrate content of the three unknown substances