Question 1

Enzymes are ineffective after heating because they are:

Accepted Answer

A)  Proteins, and heat changes their physical shape 
B)  Carbohydrates and heat dissolves them 
C)  Too acidic 
D)  Bound to an acid 
E)  None of these 
A)  Proteins, and heat changes their physical shape 
B)  Carbohydrates and heat dissolves them 
C)  Too acidic 
D)  Bound to an acid 
E)  None of these

Question 2

Protein molecule s it occurs naturally without external influences such as heat or changes in pH.

Accepted Answer

A)  Native protein 
B)  Peptide bond 
C)  Lipids 
D)  Hydrogen bond 
E)  Secondary bond 
A)  Native protein 
B)  Peptide bond 
C)  Lipids 
D)  Hydrogen bond 
E)  Secondary bond

Question 3

If the pH of a colloidal dispersion nears its isoelectric point, it may:

Accepted Answer

A)  Be toxic and should not be eaten 
B)  Explode 
C)  have to be shaken before it can be eaten 
D)  Precipitate 
E)  Separate into two layers upon standing 
A)  Be toxic and should not be eaten 
B)  Explode 
C)  have to be shaken before it can be eaten 
D)  Precipitate 
E)  Separate into two layers upon standing

Question 4

What substance hydrolyzes gelatin, resulting in a loss of gel strength?

Accepted Answer

A)  Substrate 
B)  Proteolytic enzyme 
C)  Trypsin inhibitor 
D)  Amphoteric 
E)  Nitric linkage 
A)  Substrate 
B)  Proteolytic enzyme 
C)  Trypsin inhibitor 
D)  Amphoteric 
E)  Nitric linkage

Question 5

Edible films can be made from starch, but not from proteins.

Accepted Answer

A) True 
 B)False

Question 6

Denaturation is the unfolding of the native state of a protein caused by heat, salts, pH, and/or mechanical shear.

Accepted Answer

A) True 
 B)False

Question 7

Globular proteins have a pleated sheet configuration that is held in place by secondary bonding forces.

Accepted Answer

A) True 
 B)False

Question 8

Distinguish between/among:
Primary and secondary structure of amino acids

Globular, fibrous, and conjugated proteins

Accepted Answer

Primary and secondary structure of amino

Question 9

The isoelectric point of most proteins is the same pH.

Accepted Answer

A) True 
 B)False

Question 10

Two or more peptide chains held tightly together in a quaternary structure.

Accepted Answer

A)  Methionine 
B)  Tryptophan 
C)  Hemoglobin 
D)  Leucine 
E)  Hydroxyproline 
A)  Methionine 
B)  Tryptophan 
C)  Hemoglobin 
D)  Leucine 
E)  Hydroxyproline

Question 11

A peptide bond is formed by linking the carbon of one amino acid with the:

Accepted Answer

A)  Carboxyl group on the next amino acid 
B)  Nitrogen atom on the original amino acid 
C)  Nitrogen on the next amino acid 
D)  Hydrogen on the next amino acid 
E)  None of these 
A)  Carboxyl group on the next amino acid 
B)  Nitrogen atom on the original amino acid 
C)  Nitrogen on the next amino acid 
D)  Hydrogen on the next amino acid 
E)  None of these

Question 12

Myoglobin and hemoglobin are classified as:

Accepted Answer

A)  Globular proteins 
B)  Metalloproteins 
C)  Fibrous proteins 
D)  Lipoproteins 
E)  None of these 
A)  Globular proteins 
B)  Metalloproteins 
C)  Fibrous proteins 
D)  Lipoproteins 
E)  None of these

Question 13

The covalent bond between the nitrogen of one amino acid and the carbon of the carboxyl group of another amino acid is called:

Accepted Answer

A)  Actomyosin 
B)  Myoglobin 
C)  Nitric linkage 
D)  Peptide linkage 
E)  Tertiary structure 
A)  Actomyosin 
B)  Myoglobin 
C)  Nitric linkage 
D)  Peptide linkage 
E)  Tertiary structure

Question 14

When a dipeptide is formed, the other compound formed is:

Accepted Answer

A)  Hydrogen gas 
B)  Oxygen 
C)  Carbon dioxide 
D)  Water 
E)  None of these 
A)  Hydrogen gas 
B)  Oxygen 
C)  Carbon dioxide 
D)  Water 
E)  None of these

Enzymes are ineffective after heating because they are:

Protein molecule s it occurs naturally without external influences such as heat or changes in pH.

If the pH of a colloidal dispersion nears its isoelectric point, it may:

What substance hydrolyzes gelatin, resulting in a loss of gel strength?

Edible films can be made from starch, but not from proteins.

Denaturation is the unfolding of the native state of a protein caused by heat, salts, pH, and/or mechanical shear.

Globular proteins have a pleated sheet configuration that is held in place by secondary bonding forces.

Distinguish between/among: Primary and secondary structure of amino acids Globular, fibrous, and conjugated proteins

The isoelectric point of most proteins is the same pH.

Two or more peptide chains held tightly together in a quaternary structure.

A peptide bond is formed by linking the carbon of one amino acid with the:

Myoglobin and hemoglobin are classified as:

The covalent bond between the nitrogen of one amino acid and the carbon of the carboxyl group of another amino acid is called:

When a dipeptide is formed, the other compound formed is:

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Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

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Food Safety: Concerns and Controls

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Exam 10: Overview of Proteins

Enzymes are ineffective after heating because they are:

Protein molecule s it occurs naturally without external influences such as heat or changes in pH.

If the pH of a colloidal dispersion nears its isoelectric point, it may:

What substance hydrolyzes gelatin, resulting in a loss of gel strength?

Edible films can be made from starch, but not from proteins.

Denaturation is the unfolding of the native state of a protein caused by heat, salts, pH, and/or mechanical shear.

Globular proteins have a pleated sheet configuration that is held in place by secondary bonding forces.

Distinguish between/among: Primary and secondary structure of amino acids Globular, fibrous, and conjugated proteins

The isoelectric point of most proteins is the same pH.

Two or more peptide chains held tightly together in a quaternary structure.

A peptide bond is formed by linking the carbon of one amino acid with the:

Myoglobin and hemoglobin are classified as:

The covalent bond between the nitrogen of one amino acid and the carbon of the carboxyl group of another amino acid is called:

When a dipeptide is formed, the other compound formed is:

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters