Food Science Quiz

Which of the following is a macromolecule commonly found in food?

• Glucose

• Water

• Protein

• Sodium chloride

What type of colloid is whipped cream?

• Sol

• Emulsion

• Foam

• Gel

Brownian motion refers to:

• The color change in colloids

• The random motion of colloidal particles

• Light absorption by molecules

• Sedimentation of particles

Which of the following affects the viscosity of a macromolecular solution?

• Molecular weight

• Temperature

• Concentration

• All of the above

Emulsions in food are stabilized by:

• Enzymes

• Emulsifiers

• Salts

• Preservatives

A gel is defined as:

• A gas dispersed in a liquid

• A solid dispersed in a gas

• A liquid dispersed in a solid

• A solid in a solid

What is the typical particle size range for colloids?

• 0.1-1 nm

• 1-100 nm

• 1-1000 nm

• >1000 nm

Which property helps identify colloids by their interaction with light?

• Viscosity

• Surface tension

• Tyndall Effect

• Osmosis

In yogurt, casein proteins aggregate to form what type of colloid?

• Sol

• Gel

• Foam

• Emulsion

Which of the following is a function of polysaccharides in food systems?

• Flavoring agent

• pH buffer

• Thickening agent

• Colorant