Thanksgiving Chemistry Quiz

What is the role of myoglobin in turkey meat?

• Regulating the amount of glucose in the bloodstream

• Supporting the immune system

• Providing energy for fast twitch fibers

• Carrying oxygen to muscle tissues

What compound is responsible for making us sleepy after Thanksgiving dinner?

• Tryptophan

• Carbohydrates

• Melatonin

• Serotonin

What is the Maillard reaction responsible for?

• Synthesis of serotonin

• Regulation of glucose levels

• Thickening of gravy

• Browning of food

Tags

NGSS.HS-PS1-5

Which starch source is ideal for thickening fruit pies?

• Cornstarch

• Flour

• Arrowroot

• Amylopectin

What is the main flavor compound in vanilla?

• Caramelan

• Carmelens

• Eugenol

• Vanillin

What type of fibers are found in white meat?

• Myoglobin fibers

• Slow twitch fibers

• Glycogen fibers

• Fast twitch fibers

What causes the post-Thanksgiving nap?

• Serotonin

• Insulin

• Carbohydrates

• Tryptophan

Tags

NGSS.HS-LS2-3

What temperature range does the Maillard reaction occur?

• 200 - 300 °C

• 100 - 200 °C

• 0 - 100 °C

• 300 - 400 °C

Tags

NGSS.HS-PS1-5

Which starch source is ideal for thickening gravy?

• Cornstarch

• Flour

• Arrowroot

• Amylopectin

What is the main compound responsible for the nutty flavor in caramelization?

• Caramelan

• Caramelins

• Carmelens

• Caramelose