Science of Food Exam 1 (Lectures 2-10 Practice Questions)

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“If I take a vacation, then I will be happier'“ is a poor example of a hypothesis because:

C. Both A and B (The dependent variable is not measurable, It is not a formalized hypothesis)

Name for a variable that is changing during the experiment

Independent variable

Name for a variable that stays exactly the same during the experiment

Controlled variable

Name for the variable that is measured during the experiment

Dependent variable

Information gathered during an experiment

Data

Which of the following is false about the scientific method?

Steps must be applied in order

A hypothesis:

All of the above (Must be proposed base on existing knowledge, should be testable, Should be in the form of an if-then statement)

Robert wants to see how sunlight affects plant growth. He takes two different types of plants. He puts one of them in sunlight for six hours a day. After a week he measures the plants. What is the problem with Robert’s experiment?

His constants are inadequate

Maintaining good notes about procedures and results during an experiment:

D. Both A and C are correct

Which of these should not be reworded as experimental data?

Inferences

Before a final conclusion may be reached:

All of the above (Results must be organized, Experiments may have been repeated, Calculations must be done to best estimate results)

Reporting findings from research experiments allow others to build upon them (T/F)

True

The scientific method should only be used to solve problems related to science (T/F)

False

If an atom bonds to another by sharing electrons, what is this type of bond called?

Covalent bond

The smallest part of an element that retains the properties of the element

Atom

The number of protons of an element

Atomic number

The number of an atom with a positive charge

Proton

A pure substance made of two or more elements that are chemically bonded

Compound

How many electrons does 15P (phosphorus) have in the outermost shell?

5

When one calcium (Ca) reacts with two chlorine (Cl), Ca ____ [1] two electrons and becomes a(n) ____ [2] and each Cl ____ [3] an electron to become a(n) ____ [4].

Loses, Cation, Gains, Anion

All organic compounds contain

Carbon

Hydrogen, oxygen, nitrogen, and carbon make how many bonds respectively?

1, 2, 3, 4

Type of bond that occurs as a result of electron sharing

Covalent

Type of bond that occurs as a result of electron transfer

Ionic

A mixture of two or more substances where the particles of one substance are spread throughout another substance

Heterogeneous Colloid

Atoms gain, lose, or share electrons until they are surrounded by eight valence electrons and this property is known as the octet rule. (T/F)

True

When considering states of matter, which states can be found in ice cream?

Solid and Gas

Water is an organic compound (T/F)

False

All enzymes are ____

Proteins

What is the primary function of myoglobin in the body of humans and animals?

Transport oxygen to the muscle tissues

Proteins that function as enzymes are able to:

All of the above (Break bonds, form bonds, transform bonds)

A peptide bond is a chemical bond between the amino group of one amino acid and the carboxylic acid of a second amino acid (T/F)

True

A compound that helps oil to be suspended in water is called a(n)

Emulsifier

How many of the 20 amino acids are essential to humans?

9

The 3-D shape of a protein is very important to its function. The bending and folding of the protein chain is called it

Tertiary structure

Heat is capable of causing a change in the 3-D shape of a protein. When this occurs, we describe the change as

Denaturation

Three-dimensional folding pattern of a protein

Tertiary structure

Structure associated with the folds of the polypeptide chain

Secondary structure

Structure present in proteins when it has more than one amino acid chain

Quaternary structure

Order and number of amino acids in a protein chain

Primary structure

In the three-dimensional organization of a protein chain, the folded configuration usually is responsible for all of these, except:

Determines if the protein is essential in the human diet

Many functional properties of proteins that are desirable for food processing are the result of protein denaturation (T/F)

True

Proteins responsible for dough elasticity include

Gluten

Which of these would not be an alternative to reduce enzymatic activity associated with browning in plant tissue

Use of a sugar solution

Since glucose, galactose, and fructose have the same chemical formula they are

Isomers

The sweetest monosaccharide

Fructose

Converts sucrose to a mixture of fructose and glucose

Invertase

This bond is formed between two sugar molecules

Glycosidic

Branched chain of glucose found in plants

Amylopectin

Long, straight digestible chain of glucose found in plants

Amylose

The network formed by carbohydrate molecules in response to heating and cooling

Gelatinization (Gelling)

This type of carbohydrate cannot be digested or used for energy by humans

Fiber

This type of linkage that human enzymes cannot break down is called

β-glycosidic bonds (beta-glycosidic)

Which of the following are reducing sugars?

Monosaccharides

The Maillard reaction occurs between

Reducing sugars and amino acids

Sucrose, common table sugar, is composed of which two monosaccharides?

Glucose and fructose

Which of the following are functions of lipids in foods?

All of the above (Carry flavors, Lubricate foods, Provide desirable mouthfeel)

Triglycerides are composed of which of the following?

Glycerol and fatty acids

What is the definition of hydrogenation?

The addition of hydrogen to break double bonds

Factors that affect the rate of oxidative rancidity include which of the following?

All of the above (Light, presence of oxygen, presence of metal ions)

Which of the following statements is true of emulsifiers?

All of the above

In a “cis” configuration, hydrogens in the double bonded carbons are

On the same side

According to the code of federal regulations, the standard of identity for milk includes all of the following except

No less than 2% fat

Cheese manufacturing is designed to recover most of this from milk

Caseins

During production of lactose free milk, the enzyme lactase:

Breaks own lactose into galactose and glucose

Change in fruit ripening includes all of these, except

Increase in acidity

Wilting in leafy vegetables is caused by the loss of turgidity due to transpiration (T/F)

True

Which of these tissues have the least amount of myoglobin?

Poultry

To become meat, an animal upon slaughtering must go through some biochemical reactions except

Decrease in proteinase activity, which prevents them from breaking down proteins

Areas with higher consumption of milk are also associated with higher levels of lactose intolerance within the population (T/F)

False

Which action does the food industry take to support Sugar and Salt Reduction?

Use of fruit puree, natural flavor boosters (vanilla)

Which action does the food industry take to support the Functional Ingredients trend?

Innovate in the area of fermented products

Which action does the food industry take to support the Protein trend?

Declaring the amount of nutrient on product label

Which action does the food industry take to support the Clean Label trend?

Stating the number of ingredients on product label

Which action does the food industry take to support the Gut Health trend?

Use fiber and prebiotic ingredients

Which is true of classic umami compounds?

All of the above (A example of MSG, increase perception of sweet and salty, depress perception of sour and bitter)

Artificial sweeteners are always less sweet than real sugar, so product developers need to add large volumes of these sugar substitutes (T/F)

False

Squeezable yogurt is an example of which product classification?

Classically innovative

A restaurant marketing its distinctive salad dressing through supermarkets under the restaurant's name is an example of which product classification?

Equity transfer products

New flavors of an existing product are an example of which product classification?

Line extensions

Producing a new product to compete with an existing product is an example of which product classification?

Clones

All of these are flavor enhancers except

Bitter compounds

The drawback associated with formulating using natural colors includes all except

Consumer acceptance

What does the claim "Free" indicate about a food?

A food that has the least possible amount of a specified nutrient

What does the claim "Very Low" or "Low" indicate about a food?

The food has a little more than foods labeled "Free"

What does the claim "Reduced" or "Less" indicate about a food?

The food has 25% less of a specified nutrient than the regular product

What do the claims "More", "Fortified", "Enriched", etc. indicate about a food?

The food has 10% more of the Daily Value (DV) than the regular product

In an endothermic reaction, the reactants have more energy than the products and this is why the container in which the reaction takes place feels cold (T/F)

False

Which of the following food would not be considered parve?

Cheese

Colorimeters can be used to evaluate all of the following except

Texture

The 5 tastes detected on the human tongue include sweet, sour, bitter, salt, and ___

Umami

A taste panel is a useful way to measure individual consumer preferences (T/F)

True

Where are the “sweet” taste buds locate on the tongue?

They are distributed all over the tongue

Which active ingredient is responsible for the hotness of chili peppers?

Capsaicin

What is the name of the scale used to measure the hotness of peppers?

Scoville scale

With age, the perception of food flavors is reduced due to

Reduced ability to sense smells

A triangle taste panel includes a reference and two samples to compare to reference (T/F)

False

A trained taste panel usually includes about how many panelists?

6-12

Which sensory sense is detected by the olfactory receptors?

Smell

"Flavor, aromatics" falls under which sensory category?

Aroma