Food Chemistry

What type of nutrient should you eat a lot of? 

• Carbohydrate
• Protein
• Fats
• Water

What is a lipid made up of? 

• Sugar
• Vitamins
• Glycerol and Fatty Acids
• Water

What type of lipid contains double bonds? 

• Saturated fatty acids
• Unsaturated fatty acids
• Carbohydrate
• Protein 

Which of the following is not a common monosaccharide? 

• alpha-glucose
• beta-glucose
• fructose
• sucrose

What are carbohydrates made up of? 

• Saturated fatty acids
• Unsaturated fatty acids
• Nutrients
• Monosaccharides

What is sucrose (a common sugar) made of? 

• alpha d-glucose and d-glucose
• beta d-glucose and d-glucose
• alpha d-glucose and d-fructose
• beta d-glucose and d-fructose

What holds proteins together? 

• hydrophobic bonds
• peptide bonds
• amino acid bonds
• ester bond 

Which best explains why oil is liquid at room temperature while butter is solid at room temperature. 

• oil contains double bonds
• butter contains double bonds 
• oil is an saturated fat
• butter is a saturated fat

What is the name for the reaction which turns food bad? 

• Reductive rancidity 
• Oxidative oxidation
• auto-reduction
• auto-oxidation

Which of the following helps reduce food spoilage? 

• darkness, no air, low temperature, no moisture
• darkness, air, no temperature, no moisture
• light, no air, high temperature, no moisture
• light, air, high temperature, no moisture