Food Science quiz

Refer to the lock and key diagram. What letter represents the substrate?

• A

• D

• B

• I

A

What happens to the reaction in the diagram?

• The reaction slows

• The reaction stops

• No change to the reaction

• The reaction speeds up

The reaction stops

What typically makes up a coenzyme?

• Simple sugar

• Salt

• Vitamin

• Mineral

Vitamin

Refer to the lock and key diagram. What letter represents the active sites?

• C

• A

• F

• G

G

All of the following are undesirable enzymatic reactions except

• Improving yields in fruit juice processing

• Microbial spoilage

• Oxidation and rancidity

• Autolysis

Improving yields in fruit juice processing

What has happened to the left side of the apple?

• Non - enzymatic browning

• Caramelization

• Enzymatic browning

• Maillard reaction

Enzymatic browning

Refer to the lock and key diagram. What letter represents the enzyme substrate complex?

• H

• C

• A

• B

B

What is required for this non enzymatic reaction to occur?

• Enzyme

• Sugar

• Carboxyl and amine both from protein

• Carboxyl from carbohydrate and amine from protein

Carboxyl from carbohydrates and amine from protein

What imparts the characteristic dark hue and flavor in coffee, tea, cocoa and raisins?

• Papain

• Polyphenol oxidase

• Bromeline

• Glucose oxidase

Polyphenol oxidase

Refer to the lock and key diagram. What does letter D represent?

• Active site

• Enzyme

• Product

• Substrate

Product 

What controls all chemical reactions in living organisms and acts as an organic catalyst

• Enzymes

• Proteins

• Lipids

• Water

Enzymes

What happens to the enzyme once the products are released?

• It works only once

• It grows larger

• It is slowly used up

• It is uncharged and repeats the reaction

It is unchanged and repeats the reaction

Caramelizing is an enzymatic reaction

• True or false

False

Which of the following is not a function of carbohydrates
* Form Milk Curds

• Bleach flour

• Retard staling

• Improve flour and dough quality

From milk curds

What is the name for the compound that the enzyme works on?

• Products

• Competitor

• Substrate

• Active site

Substrate

Which food borne disease is caused by ingesting living infection causing bacteria that produce a toxin in the intenstines?

• Intoxication

• Toxin-Mediated infection

• Infection

Toxin - mediated infection

The CDC only provides information on food borne illness

True or false?

False

Which food borne disease is caused by ingesting preformed toxin (Poison)?

• Toxin mediated infection

• Intoxication

• Infection

• Now answer text provided

Intoxication

During which phase of the growth curve is the population adjusting to new conditions and little to no division is taking place?

• Log phase

• Lag phase

• Stationary phase

• Death phase

Lag phase

What products are more prone to rancidity

• Low in water

• High in salt

• Low in sugar

• HIgh in fat

High in fat

During which phase of the growth curve is the population size decrasing because more cells are dying than are being produced

• Lag phase

• Death phase

• Stationary phase

• Log phase

Death phase

Select the microogranisms that are the most important to food

• Bacteria

• Bacteria and fungi

• fungi

• Bacteria, fungi (yeast and mold), protozoa and viruses

Bacteria and fungi (Yeast and mold)

Which group of microogramisms would you expect to spoil meat and flesh based foods?

• Bacteria

• Fungi

Bacteria

The entire population dies during the death phase

• True or false

False

Fungi are most likely to cause food spoilage and not cause gastrointestinal distress or short term illness

True or false

True