Question 1

The smallest proportion of nutrients in the human body is comprised of

Accepted Answer

A)  water. 
B)  fat. 
C)  minerals. 
D)  protein. 
A)  water. 
B)  fat. 
C)  minerals. 
D)  protein. C

Question 2

Which process is the proper representation of photosynthesis?

Accepted Answer

A)  carbon + water + sun energy + glucose + oxygen 
B)  carbon dioxide + hydrogen + sun energy + glucose + oxygen 
C)  carbon dioxide + water + sun energy + glucose + oxygen 
D)  carbon dioxide + water + nitrogen + nitrogen dioxide + glucose 
A)  carbon + water + sun energy + glucose + oxygen 
B)  carbon dioxide + hydrogen + sun energy + glucose + oxygen 
C)  carbon dioxide + water + sun energy + glucose + oxygen 
D)  carbon dioxide + water + nitrogen + nitrogen dioxide + glucose C

Question 3

Food appeal can be improved by the addition of coloring, flavoring, and texture-enhancing agents.

Accepted Answer

A) True 
 B)False  True

Question 4

How does increasing elevation affect the boiling point of water?

Accepted Answer

A)  It decreases the boiling point of water. 
B)  It doubles the boiling point of water. 
C)  It triples the boiling point of water. 
D)  It does not affect the boiling point of water. 
A)  It decreases the boiling point of water. 
B)  It doubles the boiling point of water. 
C)  It triples the boiling point of water. 
D)  It does not affect the boiling point of water.

Question 5

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

Accepted Answer

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

Question 6

Why do some vegetables like celery and carrots get tougher as they age? Why don't they get soft even when they are boiled in water?

Accepted Answer

As vegetables like celery and carrots ag

Question 7

Which of the following foods is/are a plant source that is primarily made up of saturated fatty acids?

Accepted Answer

A)  avocados 
B)  coconuts and coconut oil 
C)  olives and olive oil 
D)  peanuts and peanut butter 
A)  avocados 
B)  coconuts and coconut oil 
C)  olives and olive oil 
D)  peanuts and peanut butter

Question 8

Match between columns
                        Premises: minerals
carbohydrates
vitamins
proteins
lipids

Accepted Answer

The Answer of class of energy nutrients for which half is...

Question 9

All compounds are minerals, but not all minerals are compounds.

Accepted Answer

A) True 
 B)False

Question 10

As free water within a food 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 11

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 12

Losing as little as ____% water can result in death.

Accepted Answer

A)  1 
B)  0.1 
C)  5 
D)  10 
E)  15 
A)  1 
B)  0.1 
C)  5 
D)  10 
E)  15

Question 13

What foods are high in saturated fats? Discuss the classification of saturated fatty acids and what sorts of unsaturated fatty acid containing foods could be used in the diet to replace saturated fatty acids.

Accepted Answer

Foods that are high in saturated fats in

Question 14

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

Accepted Answer

A)  cellulose 
B)  gums 
C)  hemicellulose 
D)  lignin 
E)  pectin
F) All of these are correct. 
A)  cellulose 
B)  gums 
C)  hemicellulose 
D)  lignin 
E)  pectin
F) All of these are correct.

Question 15

Discuss the following functions of proteins in foods: hydration, denaturation/coagulation, enzymatic reactions, buffering, and browning. What are the differences among a complete, an incomplete, and a complementary protein food?

Accepted Answer

Proteins in foods serve various importan

Question 16

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

Accepted Answer

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

Question 17

All of the following are essential amino acids for humans except

Accepted Answer

A)  isoleucine. 
B)  tryptophan. 
C)  cysteine. 
D)  lysine. 
E)  All of these are essential amino acids. 
A)  isoleucine. 
B)  tryptophan. 
C)  cysteine. 
D)  lysine. 
E)  All of these are essential amino acids.

Question 18

Which of the following foods has been fortified?

Accepted Answer

A)  salt with iodine 
B)  milk with vitamins A and D 
C)  orange juice with calcium 
D)  cereals with folate 
E)  All of these are correct. 
A)  salt with iodine 
B)  milk with vitamins A and D 
C)  orange juice with calcium 
D)  cereals with folate 
E)  All of these are correct.

Question 19

Triglycerides consist of three fatty acids attached to a _______ molecule.

Accepted Answer

A)  water 
B)  glycogen 
C)  glucose 
D)  glycerol 
E)  carbon dioxide 
A)  water 
B)  glycogen 
C)  glucose 
D)  glycerol 
E)  carbon dioxide

Question 20

All foods consist of one or more of six basic nutrient groups that include

Accepted Answer

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. 
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.

Exam 3: Chemistry of Food Composition

The smallest proportion of nutrients in the human body is comprised of

Which process is the proper representation of photosynthesis?

Food appeal can be improved by the addition of coloring, flavoring, and texture-enhancing agents.

How does increasing elevation affect the boiling point of water?

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

Why do some vegetables like celery and carrots get tougher as they age? Why don't they get soft even when they are boiled in water?

Which of the following foods is/are a plant source that is primarily made up of saturated fatty acids?

All compounds are minerals, but not all minerals are compounds.

As free water within a food decreases,

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

Losing as little as ____% water can result in death.

What foods are high in saturated fats? Discuss the classification of saturated fatty acids and what sorts of unsaturated fatty acid containing foods could be used in the diet to replace saturated fatty acids.

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

Discuss the following functions of proteins in foods: hydration, denaturation/coagulation, enzymatic reactions, buffering, and browning. What are the differences among a complete, an incomplete, and a complementary protein food?

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

All of the following are essential amino acids for humans except

Which of the following foods has been fortified?

Triglycerides consist of three fatty acids attached to a _______ molecule.

All foods consist of one or more of six basic nutrient groups that include

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