Food Chemistry: Master the Science of Food

Question 1

Which of the following is a characteristic of carbohydrates?

Accepted Answer

A source of energy

Answer

A building block of proteins

Answer

A carrier of vitamins and minerals

Answer

A source of cholesterol

Question 2

What is the primary function of proteins in food?

Accepted Answer

To build and repair tissues

Answer

To provide energy

Answer

To regulate body processes

Answer

To transport vitamins and minerals

Question 3

Which of the following is NOT a type of lipid?

Accepted Answer

Carbohydrates

Answer

Fats

Answer

Oils

Answer

Waxes

Question 4

What is the chemical structure of glucose?

Accepted Answer

C6H12O6

Answer

C5H10O5

Answer

C4H8O4

Answer

C3H6O3

Question 5

Which vitamin is essential for maintaining healthy bones and teeth?

Accepted Answer

Vitamin D

Answer

Vitamin A

Answer

Vitamin C

Answer

Vitamin E

Question 6

What is the process by which food breaks down into simpler molecules called nutrients?

Accepted Answer

Digestion

Answer

Absorption

Answer

Metabolism

Answer

Excretion

Question 7

How do enzymes facilitate chemical reactions in food?

Accepted Answer

They lower the activation energy required for the reaction.

Answer

They provide energy for the reaction.

Answer

They increase the temperature of the reaction.

Answer

They change the pH of the reaction.

Question 8

Which of the following is a food additive used to preserve food?

Accepted Answer

Sodium benzoate

Answer

Vitamin C

Answer

Sucrose

Answer

Salt

Question 9

Identify the substance that is NOT a fundamental component of food.

Accepted Answer

Vitamins

Answer

Carbohydrates

Answer

Proteins

Answer

Lipids

Question 10

Specify the type of chemical bond that connects amino acids within a protein structure.

Accepted Answer

Covalent bond

Answer

Ionic bond

Answer

Hydrogen bond

Answer

Van der Waals force

Question 11

Which of the following lipid types is classified as a saturated fat?

Accepted Answer

Butter

Answer

Olive oil

Answer

Avocado oil

Answer

Safflower oil

Question 12

Identify the category of carbohydrate that starch belongs to.

Accepted Answer

Complex carbohydrate

Answer

Simple carbohydrate

Answer

Monosaccharide

Answer

Disaccharide

Question 13

What is the term for the process that breaks down food into smaller molecules within the body?

Accepted Answer

Digestion

Answer

Absorption

Answer

Metabolism

Answer

Excretion

Question 14

Define the Maillard reaction.

Accepted Answer

A chemical reaction between sugars and proteins

Answer

A chemical reaction between fats and carbohydrates

Answer

A chemical reaction between vitamins and minerals

Answer

A chemical reaction between water and salt

Question 15

Describe the function of enzymes in food chemistry.

Accepted Answer

Accelerate chemical reactions

Answer

Hinder chemical reactions

Answer

Halt chemical reactions

Answer

Reverse chemical reactions

Question 16

Which of the following is an example of a polysaccharide?

Accepted Answer

Starch

Answer

Sucrose

Answer

Glucose

Answer

Fructose

Question 17

Identify the polysaccharide composed primarily of glucose molecules.

Accepted Answer

Starch

Answer

Fructose

Answer

Sucrose

Answer

Lactose

Question 18

What is the primary role of proteins in the context of food?

Accepted Answer

Offering structural support

Answer

Providing energy

Answer

Storing vitamins

Answer

Catalyzing enzymatic reactions

Question 19

Which type of lipid is characterized by the presence of double bonds between carbon atoms?

Accepted Answer

Unsaturated fat

Answer

Saturated fat

Answer

Phospholipid

Answer

Steroid

Question 20

What is the term for the chemical change in food due to oxygen exposure?

Accepted Answer

Oxidation

Answer

Reduction

Answer

Hydrolysis

Answer

Fermentation

Question 21

Which vitamin plays a crucial role in the process of blood clotting?

Accepted Answer

Vitamin K

Answer

Vitamin A

Answer

Vitamin C

Answer

Vitamin D

Question 22

What does the pH of a food primarily indicate?

Accepted Answer

Its acidity or alkalinity

Answer

Its nutritional value

Answer

Its rate of spoilage

Answer

Its texture

Question 23

Which of the following factors does NOT influence the rate of enzymatic reactions in food?

Accepted Answer

Light intensity

Answer

Temperature

Answer

pH

Answer

Substrate concentration

Question 24

Identify a common food additive used to maintain color.

Accepted Answer

Ascorbic acid

Answer

Sodium benzoate

Answer

Sodium nitrite

Answer

Potassium sorbate

Question 25

Which branch of food science focuses on the relationship between food and human well-being?

Accepted Answer

Nutritional science

Answer

Food chemistry

Answer

Food safety

Answer

Food engineering

Question 26

Which type of carbohydrate consists of two monosaccharides linked together?

Accepted Answer

Disaccharide

Answer

Monosaccharide

Answer

Polysaccharide

Answer

Oligosaccharide

Question 27

What type of chemical bond forms between amino acids in a protein?

Accepted Answer

Peptide bond

Answer

Ionic bond

Answer

Covalent bond

Answer

Hydrogen bond

Question 28

What is the primary role of vitamins in the body?

Accepted Answer

To regulate bodily functions

Answer

To provide energy

Answer

To serve as enzymes

Answer

To form structural components

Question 29

What is the scientific name for common table sugar?

Accepted Answer

Sucrose

Answer

Glucose

Answer

Fructose

Answer

Maltose

Question 30

Which of the following is an example of a food additive derived from natural sources?

Accepted Answer

Citric acid

Answer

Sodium benzoate

Answer

Potassium sorbate

Answer

Butylated hydroxyanisole

Question 31

What is the primary function of enzymes in the context of food chemistry?

Accepted Answer

To accelerate chemical reactions

Answer

To provide energy for reactions

Answer

To regulate nutrient absorption

Answer

To protect against spoilage

Question 32

Processed foods are a common part of our diets. What are the potential health benefits and risks of eating processed foods? Consider factors like additives, preservatives, and nutrient content.

Accepted Answer

Processed foods can have both health benefits and risks, depending on the specific ingredients and processing methods used.

Answer

Processed foods always have negative health effects.

Answer

Additives and preservatives are generally harmful to health.

Answer

Processed foods are always less nutritious than fresh foods.

Question 33

What is food chemistry and why is it important in the field of nutrition?

Accepted Answer

Food chemistry is the study of the chemical composition of food and its changes during processing and storage.

Answer

Food chemistry is the study of how food is digested and absorbed by the body.

Answer

Food chemistry is the study of the safety of food.

Answer

Food chemistry is the study of the nutritional value of food.

Question 34

Which of the following statements accurately compares the nutritional content of refined and whole grains?

Accepted Answer

Whole grains contain more fiber than refined grains.

Accepted Answer

Whole grains provide a wider range of vitamins and minerals compared to refined grains.

Answer

Refined grains are nutritionally equivalent to whole grains.

Question 35

Which of the following is NOT a macronutrient category found in food?

Accepted Answer

Minerals

Answer

Carbohydrates

Answer

Proteins

Answer

Lipids

Question 36

Which of the following is a structural role of proteins in food?

Accepted Answer

Muscle formation

Answer

Hormonal regulation

Answer

Enzyme catalysis

Answer

Energy storage

Question 37

Unlike saturated fatty acids, unsaturated fatty acids:

Accepted Answer

Are less susceptible to oxidation.

Answer

Have a higher melting point.

Answer

Contain only hydrogen atoms attached to carbon atoms.

Answer

Are found exclusively in plant products.

Question 38

Which water-soluble vitamin is crucial for collagen synthesis?

Accepted Answer

Vitamin C

Answer

Vitamin A

Answer

Vitamin D

Answer

Vitamin E

Question 39

The Maillard reaction causes which culinary transformation?

Accepted Answer

Caramelization of sugar

Answer

Acidification of milk

Answer

Gelatinization of starch

Answer

Leavening of bread

Question 40

Which non-enzymatic reaction can contribute to food spoilage?

Accepted Answer

Lipid oxidation

Answer

Protein denaturation

Answer

Starch retrogradation

Answer

Vitamin degradation

Question 41

Which of the following substances is NOT classified as a macronutrient?

Accepted Answer

Vitamin C

Answer

Lipids

Answer

Proteins

Answer

Carbohydrates

Question 42

Which type of carbohydrate is a complex polysaccharide found in bread and pasta?

Accepted Answer

Starch

Answer

Sucrose

Answer

Fructose

Question 43

Which type of bond forms the backbone of protein molecules?

Accepted Answer

Peptide bond

Answer

Hydrogen bond

Answer

Ionic bond

Answer

Covalent bond

Question 44

What is the primary function of lipids in the body?

Accepted Answer

Energy storage

Answer

Muscle contraction

Answer

Hormone regulation

Answer

Neurotransmission

Question 45

Which vitamin is necessary for the synthesis of blood clotting factors?

Accepted Answer

Vitamin K

Answer

Vitamin A

Answer

Vitamin D

Answer

Vitamin C

Question 46

What is the chemical process by which complex carbohydrates are broken down into glucose?

Accepted Answer

Hydrolysis

Answer

Polymerization

Answer

Respiration

Answer

Oxidation

Question 47

Which of the following reactions involves a non-enzymatic browning reaction between amino acids and reducing sugars?

Accepted Answer

Maillard reaction

Answer

Hydrolysis

Answer

Oxidation

Question 48

Which of the following methods of food preservation involves reducing the moisture content of food?

Accepted Answer

Drying

Answer

Irradiation

Answer

Canning

Answer

Freezing

Question 49

What is the primary purpose of using emulsifiers in food products?

Accepted Answer

To stabilize mixtures of immiscible liquids

Answer

To thicken sauces

Answer

To enhance flavor

Answer

To prevent spoilage

Question 50

Which of the following is not a primary component that constitutes food?

Accepted Answer

Fiber

Answer

Lipids

Answer

Carbohydrates

Answer

Proteins

Question 51

The process of breaking down complex carbohydrates into simpler sugars is termed as:

Accepted Answer

Hydrolysis

Answer

Condensation

Answer

Dehydration

Answer

Oxidation

Question 52

Which type of protein structure is primarily determined by the sequence of amino acids?

Accepted Answer

Primary

Answer

Quaternary

Answer

Secondary

Answer

Tertiary

Question 53

Which fatty acid type has all its carbons in single bonds?

Accepted Answer

Stearic acid

Answer

Alpha-linolenic acid

Answer

Linoleic acid

Answer

Oleic acid

Question 54

Which of these vitamins plays a crucial role in blood clotting?

Accepted Answer

Vitamin K

Answer

Vitamin C

Answer

Vitamin A

Answer

Vitamin D

Question 55

Which of the following is a key factor that affects the rate of enzyme activity?

Accepted Answer

Temperature

Answer

Humidity

Answer

Sound frequency

Answer

Light intensity

Question 56

Foods with high water activity (aw) are more likely to:

Accepted Answer

Support microbial growth

Answer

Be less prone to spoilage

Answer

Be more stable at high temperatures

Answer

Have a longer shelf life

Question 57

The chemical reaction responsible for the off-flavor and unpleasant odor in rancid fats is:

Accepted Answer

Oxidation

Answer

Esterification

Answer

Condensation

Answer

Hydrolysis