BSHM 22 - Chapter 8

What is starch, also known as amylum, primarily composed of?

• A large number of glucose units joined together by glycosidic bonds

• A large number of protein units joined together by peptide bonds

• A large number of fatty acids joined together by ester bonds

• A large number of nucleotides joined together by phosphodiester bonds

Which organisms produce starch as an energy store?

• All green plants

• All animals

• All fungi

• All bacteria

Starch is considered an important carbohydrate for green plants because it is produced by green plants to store energy, as it consists of many glucose units joined by glycosidic bonds. Which of the following best explains why starch is important for green plants?

• Starch is produced by green plants to store energy, as it consists of many glucose units joined by glycosidic bonds.

• Starch is produced by green plants to provide structural support, as it consists of many protein units.

• Starch is produced by green plants to aid in photosynthesis, as it consists of fatty acids.

• Starch is produced by green plants to regulate water, as it consists of nucleotides.

Which of the following is NOT a common food source of starch?

• Cereal grains

• Legumes

• Root crops

• Dairy products

Legumes are considered a common food source of starch because they are rich in starch, as shown by the variety such as lentils, chickpeas, and beans.

• Legumes contain high amounts of protein only.

• Legumes are rich in starch, as shown by the variety such as lentils, chickpeas, and beans.

• Legumes are mainly used for oil extraction.

• Legumes are not a significant source of starch.

Which plant sources are most commonly used to manufacture food starch?

• Corn, potato, and cassava

• Wheat, rice, and barley

• Soybean, oat, and rye

• Pea, lentil, and chickpea

What is the typical naming convention for manufactured food starches?

• Named after their plant source

• Named after their color

• Named after their taste

• Named after their manufacturer

Which of the following best describes modified starches?

• Starches that are naturally occurring and unaltered

• Starches that have been altered physically or chemically to modify one or more of their key chemicals and/or physical property

• Starches that are only used in baking

• Starches that are exclusively found in vegetables

Which process is used to separate purified starch from grains and tubers?

• Wet milling

• Dry milling

• Fermentation

• Distillation

What techniques are employed in the wet milling process to separate starch from fiber, oil, and protein?

• Grinding, screening, and centrifuging

• Heating, cooling, and mixing

• Filtering, boiling, and freezing

• Washing, drying, and fermenting