Test: Simple Carbohydrates

A simple sugar's properties result from ____.

• The degree of crystallization.
• They type of plant that produced it.
• How atoms are arranged in its molecues
• It's ratio of amylose to amylopectin

Many of the functions of sugars result from their ability to ____.

• change shape
• turn brown
• attract water
• none of the above

Sugar can be used for ___.

• taste
• color
• preservation
• all of these

When choosing a sugar as a sweetener, food technologists must consider that ___.

• some sugars are sweeter than others
• temperature affects the sweetness of some sugars
• different people may perceive sweetness in different ways
• all of these are correct

Plants produce simple carbohydrates by the process of ____.

• hydrolysis
• photosynthesis
• glycolysis
• mitosis

The cookies made with sucralose (splenda) had a different texture and appearance because ____.

• they were baked differently
• they had different amounts of butter
• sugar does more than make food sweet
• all of the above

While making candy, butter acts as an ___.

• crystalizing agent
• thickener
• ripening agent
• interfering agent

What process produces a high-carbon form of sugar that is used in making candy and turns the sugars brown?

• caramelization
• syneresis
• crystallization
• retrogradation

What is the chemical term for a sugar that consists of one molecule?

• carbohydrate
• disaccharide
• monosaccharide
• polysaccharide

What process occurs as water evaporates from a supersaturated solution?

• syneresis
• retrogradation
• gelatinization
• crystallization