Food Chemistry

What is the primary starter for oxidative rancidity in foods? Hint starts initiation phase. 

• Air
• Light
• Water
• Free Radical 

Which of the following are the correct three types of dispersed systems? 

• Suspension, solution, emulsifiers
• Suspension, solution, foam
• Solution, emulsifiers, foam
• Suspension, emulsifiers, foam

Which of the following is why genetically modified (GM) foods is good? 

• Removes nutrients 
• Improves taste
• Removes texture
• Improves plague suseptibility 

Which of the following is a non-enzymatic browning process which occurs during a complex series of reactions of amino acids and carbohydrates. 

• Tyndall effect 
• Caramelization 
• Maillard browning 
• Cooking 

What affects the coloration of compounds? 

• arrangement of triple bonds
• arrangement of hydroxide groups
• arrangement of amino acids
• arrangement of double bonds

Which best explains why we should eat antioxidants? 

• reduces oxidation of molecules
• makes our hair shine
• reduces aging
• allows us to see better 

Which of the following is not an antioxidant

• Vitamin A
• Vitamin C
• Vitamin E
• Beta-carotene 

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

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

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

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