Food Chemistry

Question 1

What are the 6 elements that living things are primarily made of?

Answer 1

C, H, O, N, S, P

Question 2

The elements combine to form what compounds:

Answer 2

Carbs, proteins, water, minerals, lipids, vitamins

Question 3

What is the most important nutrient?

Answer 3

Water

Question 4

The human body is _____% water.

Answer 4

60-70%

Question 5

What foods have the most water?

Answer 5

Fruit and vegetables

Question 6

What has the ability to?

Answer 6

Form hydrogen bonds

Question 7

Hydrogen bonds are non-covalent. True or False

Answer 7

True

Question 8

One water molecule can form up to ___ H-bonds

Answer 8

4

Question 9

Water forms H-bonds with other _____ components in food

Answer 9

polar

Question 10

What is the specific heat of water?

Answer 10

4.186 joule/gram

Question 11

What is high latent heat?

Answer 11

The amount of energy released or absorbed for a substance to undergo a phase change.

Question 12

What increases kinetic energy?

Answer 12

Increasing temperature

Question 13

Higher elevations= lower pressure

Answer 13

True

Question 14

BP drops 1 degree for every 500 ft increase

Answer 14

True

Question 15

What are true solutions?

Answer 15

Solutes completely dissolve and will not precipitate. Examples: Carbonated water and alcoholic beverages

Question 16

What are Colloids?

Answer 16

Particles are too large to truly dissolve
Example: Milk, butter

Question 17

What are suspensions?

Answer 17

Very unstable, particles will eventually settle out
Examples: Oil and vinegar dressing

Question 18

What is bound water?

Answer 18

Bound water is incorporated into the chemical structure of other food components

Question 19

What are the functions of water in food?

Answer 19

Heat transfer medium, solvent, and a medium

Question 20

What are carbs?

Answer 20

Sugars, starches, and fibers of food

Question 21

What is the primary source of carbs?

Answer 21

Plants

Question 22

Monosaccharide

Answer 22

1

Question 23

Disaccharide

Answer 23

2

Question 24

Oligosaccharides

Answer 24

3-10

Question 25

Polysaccharides

Answer 25

More than 10

Question 26

What breaks down sucrose?

Answer 26

Sucrase

Question 27

What breaks down maltose

Answer 27

Maltase

Question 28

What breaks down lactose?

Answer 28

Lactase

Question 29

What are two types of starches in plants?

Answer 29

Amlyopectin and amylose

Question 30

What is starch in animals?

Answer 30

Glycogen

Question 31

Examples of Hexoses

Answer 31

Glucose, Fructose, and Galactose

Question 32

Examples of Pentoses

Answer 32

Ribose and Arabinose

Question 33

Is fiber digestible?

Answer 33

No

Question 34

What makes up sucrose?

Answer 34

glucose and fructose

Question 35

What makes up lactose?

Answer 35

glucose and galactose

Question 36

What makes up maltose?

Answer 36

glucose and glucose

Question 37

Example of sucrose

Answer 37

Table sugar

Question 38

Example of lactose

Answer 38

Milk sugar

Question 39

Example of maltose

Answer 39

Malt sugar

Question 40

Where do you find raffinose and stachyose?

Answer 40

Beans

Question 41

What is amylose?

Answer 41

A straight-chain

Question 42

What is amylopectin?

Answer 42

A branched-chain

Question 43

Where is dietary fiber fermented?

Answer 43

The colon

Question 44

What are common fibers?

Answer 44

Cellulose

Question 45

What are vegetable gums?

Answer 45

Thickeners/ gelling agents

Question 46

What do stabilizers do?

Answer 46

Control crystal growth

Question 47

What do emulsifiers do?

Answer 47

Prevent dispersed ingredients from separating

Question 48

What happens to glycogen during slaughtering?

Answer 48

Lactic acid

Question 49

Fats are what a room-temperature?

Answer 49

Solids

Question 50

Oils are what are room-temperature?

Answer 50

Liquids

Question 51

Where are fats usually derived?

Answer 51

Animals

Question 52

Where are oils usually derived?

Answer 52

Plants

Question 53

What are the three types of lipids?

Answer 53

Triglycerides, phospholipids, and sterols

Question 54

Do saturated fatty acids have double bonds?

Answer 54

No

Question 55

What affects melting temperature?

Answer 55

Degree of unsaturation

Question 56

Unsaturated fats are typically what at room temperature.

Answer 56

Liquids

Question 57

Saturated fats are typically what at room temperature

Answer 57

Solids

Question 58

What do proteins contain?

Answer 58

Nitrogen

Question 59

What are the building blocks of proteins?

Answer 59

Amino acids

Question 60

What is an example of complete protein?

Answer 60

Animal proteins

Question 61

What is an example of an incomplete protein?

Answer 61

Plant proteins

Question 62

An example of complementary proteins

Answer 62

Rice and Beans

Question 63

What is important in meat tenderization, cheese production, browning, and beer production?

Answer 63

Enzymatic rxns

Question 64

Do micronutrients provide energy?

Answer 64

No

Question 65

What are fat-soluble vitamins?

Answer 65

K,A,E,D

Question 66

What are water-soluble vitamins?

Answer 66

C and B complex

Question 67

What is it called when you add nutrients that are not originally present in the food?

Answer 67

Fortified

Question 68

What is it called when you add nutrients back to the food after they are lost in processing?

Answer 68

Enriched