Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

Which of the following statements does not describe a characteristic of bound water? Bound water is

Accepted Answer

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

Question 3

The two essential fatty acids are

Accepted Answer

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

Question 4

Definition choices:
-vitamins

Accepted Answer

A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 5

You are in the process of beginning to make a fresh fruit cobbler and cutting up the fruits The phone rings and you proceed to talk for about 45 minutes When you return to your preparation area your fruit has begun to turn brownish in color What may have happened? Why do pears, apples, or bananas turn brown when cut into and then allowed to sit? What could you have done to prevent or reduce this browning?

Accepted Answer

The answer of You are in the process of beginning...

Question 6

Definition choices:
-carbohydrates

Accepted Answer

A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 7

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

Accepted Answer

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

Question 8

Regarding boiling point, increasing the elevation

Accepted Answer

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-food increase in altitude. 
D) does not affect the boiling point of water. 
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-food increase in altitude. 
D) does not affect the boiling point of water.

Question 9

Caffeine belongs to a group of compounds called oligosaccharides

Accepted Answer

A) True 
 B)False

Question 10

Definition choices:
-minerals

Accepted Answer

A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 11

Regarding measurement of water activity in a food, as free water decreases,

Accepted Answer

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

Question 12

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

Accepted Answer

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

Question 13

Definition choices:
-lipids

Accepted Answer

A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 14

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

Accepted Answer

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

Question 15

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

Accepted Answer

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

Question 16

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

Accepted Answer

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

Question 17

Which of the following polysaccharides are digestible?

Accepted Answer

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

Question 18

What makes water so important to humans? Discuss not only the nutritional functions of water, but also the function of water in food preservation and preparation

Accepted Answer

The answer of What makes water so important to humans?...

Question 19

Which of the following is not an example of hydrolysis?

Accepted Answer

A) Hydrolysis of glucose to sucrose and maltose. 
B) Hydrolysis of maltose to two glucose molecules. 
C) Hydrolysis of a triglyceride to glycerol and three fatty acids. 
D) Hydrolysis of a monoglyceride to glycerol and one fatty acid. 
A) Hydrolysis of glucose to sucrose and maltose. 
B) Hydrolysis of maltose to two glucose molecules. 
C) Hydrolysis of a triglyceride to glycerol and three fatty acids. 
D) Hydrolysis of a monoglyceride to glycerol and one fatty acid.

Question 20

A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified is called

Accepted Answer

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

Exam 3: Chemistry of Food Composition

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

Which of the following statements does not describe a characteristic of bound water? Bound water is

The two essential fatty acids are

Definition choices: -vitamins

Definition choices: -carbohydrates

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

Regarding boiling point, increasing the elevation

Caffeine belongs to a group of compounds called oligosaccharides

Definition choices: -minerals

Regarding measurement of water activity in a food, as free water decreases,

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

Definition choices: -lipids

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

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

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

Which of the following polysaccharides are digestible?

What makes water so important to humans? Discuss not only the nutritional functions of water, but also the function of water in food preservation and preparation

Which of the following is not an example of hydrolysis?

A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified is called

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