Food Chemistry

What is a monosaccharide. A) polyalcohol b) poly acid c) polyether d) all of the above

A

Which of the following is used for coloring foods such as fish, butter, rice and cheese: a) Annatto b) Yellow #5 c) Saffron

a) Annatto

If you wanted to keep bread from staling, which would be the best storage temperature? A. 5⁰C B. 15⁰C C. 25⁰C D. 35⁰C

B. 15⁰C

How many percentage of sugar is in semi-bitter chocolate? a. 15%, b. 30%, c. 45%, d. 70%

b. 30%

Which of the following pH values in a food would yield the highest rate of non-enzymatic browning: A.5.5, B.8.5, C.9.5, or D.3.5

B. 8.5

Which of the following is NOT a globular protein: A.myoglobin, B.collagen, C.amylase, or D.pepsin?

B. Collagen

Which of the following has the largest diffusion coefficient in water at 20 degrees C: A.ammonia, B.Hydrogen, C.Oxygen, or D.Chlorine?

B. Hydrogen

Which of the following gels can be set chemically: A. Agar, B. Low-methoxy pectin, or C. Locus bean gum?

B. Low-methoxy pectin

A sugar solution is holding more solute than usually soluble at a particular temperature is known as a ______ solution. 1. saturated 2. supersaturated 3. unsaturated 4. none of the above

b. Supersaturated

Saccharin is: A.a methyl ester of phenylalanine and aspartic acid, B.200X sweeter than sucrose, C.is metabolized (yielding 4kcal/g), or D.is temp sensitive?

B.200X sweeter than sucrose

Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips

Browning of freshly cut surfaces of fruits and vegetables.

Which of the following statements about water is not correct: A. Water is an important nutrient for human body B. Water is used as a quality indicator for jams and jellies C. Water activity indicates the amount of bound water in a food system D. There is no D.

C

Which of the following solutions would have the lowest freezing point: A.1L of water w/1 mole of sucrose, B.1L of water w/1mole of amylase, C.1L of water w/1mole of NaCl, or D.1L of water w/1 mole of glucose

C. 1L of water w/1 mole of NaCl

What is the main intramolecular force responsible for the formation of secondary structure of proteins: A.disulfide bonding, B.Electrostatic interactions, C.Hydrogen bonding, or D.Van der Waal's interactions?

C. Hydrogen bonding

Which of the following is NOT a low-acid (pH 7-5.5) food: A.cheddar cheese, B.poultry, C.mayonnaise, or D.rice?

C. Mayonnaise

Which of the following acids is NOT an organic acid: A.phosphoric acid, B.citric acid, C.nitric acid, or D.benzoic acid?

C. nitric acid

Which of the following is a non-reducing sugar? A. Lactose, B. glucose, C. sucrose, D. maltose

C. sucrose

The principle lipid component in milk is the class called which of the following: A) steroids B) phospholipids C) triacylglycerides

C) triacylglycerides

Which of the following foods contain the lowest content of water? A) Fresh Carrots B) Fresh Tomatoes C) Whole Milk D) Fresh Celery

C) Whole Milk

Which tannins can tan? hydrolysable, condensed tannins, phyto, non-condensed

Condensed tannins