Food Science Final Exam

A hypothesis is a(n) _____.

• possible solution to a problem

• detailed description of an experiment

• evaluation of an experiment

• means of collecting data

The variable in an experiment is _____.

• a factor that is being manipulated

• a standard against which change is measured

• the solution to the problem

• None of the above.

Which factor has the most effect on the intensity of the flavor of many foods?

• Temperature

• Mouth Feel

• Color

• Time of Day

Covalent bonds characteristically _____.

• form between two metals

• form a crystalline structure

• involve a sharing of electrons

• None of the above.

Chewing food is an example of a _____.

• chemical change

• physical change

• chemical and physical change

• None of the above.

The force of the weight determined by the pull of the earth's gravity pressing down on a surface is _____.

• adhesion

• atmosheric pressure

• cohesion

• altitude

The body's inability to remove glucose from the bloodstream is called _____.

• dental carries

• diabetes mellitus

• insulin

• seratonin

Which of the following is a hydrogenated product?

• Butter

• Corn Oil

• Vegetable Shortening

• None of the above

Which of the following is not a shape of the secondary structure of protein molecules?

• Chain

• Helix

• Pleated Sheet

• Random Coil

An example of denaturation by mechanical agitation is _____.

• exposure to sound waves

• freezing meat

• frying eggs

• kneading bread