Deck 3: Chemistry of Food Composition

Question 1

The amount of energy in calories per gram that is absorbed or emitted as a substance undergoes a change from a solid to a liquid or gas is called

A) latent heat.
B) specific heat.
C) melting point.
D) heat of vaporization.
E) heat of solidification.

Answer 1

A

Question 2

Which of the following is not an example of hydrolysis?

A) Hydrolysis of glucose to sucrose and maltose.
B) Hydrolysis of maltose to two glucose molecules.
C) Hydrolysis of cornstarch to yield corn syrup.
D) Hydrolysis of table sugar to another sugar helpful in the manufacture of candy.

Answer 2

A

Question 3

Which of the following foods contains the highest percentage of water?

A) butter
B) peanut butter
C) Swiss cheese
D) baked potato
E) cooked hamburger

Answer 3

D

Question 4

A process in which colloid particles come out of suspension and solidify is called

A) suspension.
B) flocculation.
C) ionization.
D) salt formation.
E) none of the above answers is correct

Question 5

The human body averages _____ percent water.

A) 20 to 40
B) 40 to 50
C) 50 to 60
D) 60 to 70

Question 6

The building blocks of organic material include carbon, hydrogen, and oxygen plus

A) chromium, manganese, and iron.
B) nitrogen, phosphorus, and sulfur.
C) copper, zinc, molybdenum, and selenium.
D) magnesium, potassium, and calcium.

Question 7

Which of the following food items is/are not a colloidal dispersion?

A) salad dressings
B) jam, gelatin, cheese, and butter
C) whipped egg white and whipped cream foams
D) marshmallows
E) all of the above are colloidal dispersions

Question 8

Hard water contains a greater concentration of calcium and magnesium compounds, whereas soft water has a higher _____ concentration.

A) sodium
B) potassium
C) chloride
D) copper

Question 9

A pressure cooker speeds up heating time by _____.

A) decreasing atmospheric pressure to five pounds
B) decreasing the boiling point by ten degrees
C) increasing atmospheric pressure to fifteen pounds
D) increasing the boiling point by twenty degrees

Question 10

As free water within a food decreases,

A) so does water activity.
B) water activity increases.
C) water activity remains constant.
D) bacterial growth increases as a result.

Question 11

Increasing the elevation

A) decreases the boiling point of water.
B) increases the boiling point of water.
C) increases the boiling point 1 degree F for every 500-feet increase in altitude.
D) does not affect the boiling point of water.

Question 12

_____ dictates whether a substance is a solid, liquid, or gas.

A) Specific heat
B) Molecular movement
C) Freezing point
D) Heat of solidification

Question 13

The energy value of food is measured in _____ of calories.

A) tens
B) hundreds
C) thousands
D) ten thousands

Question 14

Which of the following statements about bound water is false?

A) Bound water is the most abundant form of water present in foods.
B) Bound water is not easily removed and is resistant to freezing and drying.
C) Bound water is not readily available to act as a medium for dissolving salts, acids, or sugars.
D) Bound water is incorporated into the chemical structure of carbohydrates, lipids, and proteins.

Question 15

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food.Protein provides _____ kcal/g, fats provide _____, carbohydrates provide _____, and alcohol provides _____.

A) 4, 4, 9, 7
B) 7, 9, 6, 10
C) 4, 7, 9, 10
D) 4, 9, 4, 7

Question 16

Which of the following substances is/are not used in the food industry to reduce a food's water activity (aw)level?

A) salt and sugar
B) glycerol
C) propylene glycol
D) modified corn syrups
E) All of these substances are used by the food industry for this purpose.

Question 17

The basic nutrients that comprise all foods and are necessary for the nutritional health of people are

A) water, amino acids, fatty acids, sugars, vitamins, and minerals.
B) proteins, fats, and carbohydrates.
C) water, proteins, carbohydrates, and lipids.
D) proteins, vitamins, minerals, fatty acids, and amino acids.
E) water, carbohydrates, proteins, lipids, vitamins, and minerals.

Question 18

Which of the following food items is an example of a suspension?

A) milk
B) egg yolk
C) cornstarch mixed in water
D) oil mixed with vinegar
E) ice cream

Question 19

In foods, water has several functions, the two most important functions being

A) transferring energy and dissolving lipids.
B) transferring nutrients and serving as a universal solvent.
C) transferring heat and serving as a solvent.
D) retaining heat and dissolving vitamins and minerals.
E) retaining nutrients and dissolving carbohydrates and minerals.

Question 20

The physiological purpose of eating and drinking is to replace those nutrients used up

A) in the body's maintenance.
B) in the body's repair.
C) in the body's growth.
D) as energy.
E) all of the above answers are correct

Question 21

The key difference in carbohydrate or lipid versus protein composition is the presence of _____ in proteins.

A) hydrogen
B) carbon
C) oxygen
D) nitrogen

Question 22

The two essential fatty acids are

A) butyric and histidine.
B) linoleic and linolenic.
C) leucine and isoleucine.
D) threonine and tryptophan.

Question 23

As plants like celery and carrots mature, their cell walls increase in _____ concentration, resulting in a tough, stringy texture.

A) cellulose
B) gums
C) hemicellulose
D) lignin
E) pectinf. all of the above answers are correct

Question 24

Which of the following polysaccharides is/are digestible?

A) inulin
B) pectin and gums
C) amylose and amylopectin
D) cellulose and hemicellulose

Question 25

The most important of all the nutrients is water.

Question 26

The primary disaccharides found in foods are

A) sucrose, maltose, and lactose.
B) sucrose, glucose, and galactose.
C) glucose, raffinose, and sucrose.
D) glucose, fructose, and galactose.
E) lactose, stachyose, and raffinose.

Question 27

The difference between fats and oils is based on

A) solubility in water and melting temperature.
B) consistency (liquid or solid) at room temperature and source.
C) the fatty acid content and the percentage of unsaturates.
D) the number of unsaturated bonds and the alcohol to which they are attached.

Question 28

Which of the following enzymes is/are used for meat tenderization?

A) rennin, also known as chymosin
B) phenol oxidase
C) glucose oxidase
D) papain, bromelain, and ficin

Question 29

The perishability of a food is related to the water activity of the food.

Question 30

Which of the following foods has/have been enriched?

A) wheat flour or rice with thiamin, riboflavin, niacin, and iron
B) milk with vitamins A and D
C) orange juice with calcium
D) cereals with folate
E) all of the above answers are correct

Question 31

The primary six-carbon monosaccharides in foods are

A) sucrose, maltose, and lactose.
B) sucrose, glucose, and galactose.
C) glucose, raffinose, and sucrose.
D) glucose, fructose, and galactose.
E) lactose, stachyose, and raffinose.

Question 32

Certain vitamins and one of the minerals function in foods to:

A) provide energy when the foods are consumed.
B) reduce microbial growth by increasing water activity.
C) delay deterioration during storage by inhibiting oxidation.
D) facilitate chemical reactions when enzymes are lacking.

Question 33

The definition of protein complementation is

A) an increase in the effectiveness of two complete proteins when combined.
B) the combination of two incomplete protein foods to yield a complete protein profile.
C) any combination of nonessential amino acids that make a complete protein.
D) the supplementation of the diet with a complete protein source.

Question 34

Which of the following is a function of the gum carrageenan in desserts?

A) binder
B) improves mouthfeel
C) controls syneresis
D) all of the above answers are correct

Question 35

You are what you eat.

Question 36

Which of the following proteins is classified as incomplete?

A) amaranth
B) quinoa
C) soybeans
D) wheat berries

Question 37

Which of the following foods has the lowest degree of saturation?

A) avocado
B) chocolate
C) coconut oil
D) palm oil
E) cheesef. vegetable shortening

Question 38

Which of the following foods are good examples of predominately monounsaturated fats?

A) almonds, pecans, and walnuts
B) peanuts and peanut butter
C) corn and canola oils
D) milk, butter, and cheese

Question 39

Which of the following reactions is not a function of protein during food preparation?

A) hydration
B) denaturation and coagulation
C) buffering
D) browning
E) all of the above are protein functions

Question 40

Which of the following foods contains phospholipids?

A) egg yolks
B) liver
C) soybeans
D) wheat germ
E) peanut f. all of the above answers are correct g. none of the above answers is correct

Question 41

The sterol of least significance in food is cholesterol.

Question 42

Matching
Definition choices:
a.compounds that are not normally soluble in water.
b.inorganic elements that play vital roles in body processes.
c.class of energy nutrients for which half of the compounds required to make them must be obtained from the diet.
d.organic compounds that do not provide energy to the body.
e.sugars, starches, and fibers found primarily in plant foods.
proteins

Question 43

Matching
Definition choices:
a.compounds that are not normally soluble in water.
b.inorganic elements that play vital roles in body processes.
c.class of energy nutrients for which half of the compounds required to make them must be obtained from the diet.
d.organic compounds that do not provide energy to the body.
e.sugars, starches, and fibers found primarily in plant foods.
minerals

Question 44

Matching
Definition choices:
a.compounds that are not normally soluble in water.
b.inorganic elements that play vital roles in body processes.
c.class of energy nutrients for which half of the compounds required to make them must be obtained from the diet.
d.organic compounds that do not provide energy to the body.
e.sugars, starches, and fibers found primarily in plant foods.
lipids

Question 45

Fiber is an oligosaccharide that does provide energy to the body.

Question 46

Starch is a polysaccharide that does not provide energy to the body.

Question 47

Caffeine belongs to a group of compounds called oligosaccharides.

Question 48

Phytochemicals are plant compounds that have possible anti-carcinogenic properties.

Question 49

Most of the complete proteins come from animals; exceptions are those from soybeans and certain grains.

Question 50

Matching
Definition choices:
a.compounds that are not normally soluble in water.
b.inorganic elements that play vital roles in body processes.
c.class of energy nutrients for which half of the compounds required to make them must be obtained from the diet.
d.organic compounds that do not provide energy to the body.
e.sugars, starches, and fibers found primarily in plant foods.
carbohydrates

Question 51

The presence of a broad spectrum of colors in food makes it more appetizing.

Question 52

Approximately 95% of all food lipids are triglycerides.

Question 53

Matching
Definition choices:
a.compounds that are not normally soluble in water.
b.inorganic elements that play vital roles in body processes.
c.class of energy nutrients for which half of the compounds required to make them must be obtained from the diet.
d.organic compounds that do not provide energy to the body.
e.sugars, starches, and fibers found primarily in plant foods.
vitamins