WorksheetsFood Science Division B
Total questions: 44
Worksheet time: 38mins
Name
Class
Date
1.
Which type of fermatation releases primarily alcohol?
a)
Ethanol fermentation
b)
Lactic acid fermentation
c)
Acetic acid fermentation
d)
Proponic acid fermentation
2.
Which of the following is a disaccharide?
a)
Galactose
b)
Fructose
c)
Sucralose
d)
Glucose
3.
Which statement accurately describes a feature of water?
a)
Water is anti-polar
b)
Water has the highest pH known.
c)
It is also known as dioxygen monohydroxide.
d)
Water can sometimes auto-ionize
4.
What is the equation for finding pH?
a)
-log[H+]
b)
H+ ^2
c)
(log/H+) - OH
d)
r/n + K
5.
What element has the symbol Cu?
a)
Gold
b)
Potassium
c)
Carbon
d)
Copper
6.
What is kombucha?
a)
Fried fish skin
b)
Milkweed genus
c)
Fermented tea
d)
Curdled milk
7.
Which is the gram-negative bacteria?
a)
E coli
b)
Lactobacillus
c)
Listeria
d)
Mycobacteria
8.
Fats are...
a)
Carbohydrates
b)
Nucleic acids
c)
Lipids
d)
Proteins
9.
One of the products of the Kreb's Cycle is ____
a)
Fructose
b)
Carbohydrates
c)
ATP
d)
Oxygen
10.
What is the pH of a pickle (average)?
a)
2.4
b)
9.8
c)
4.6
d)
None, pickle is measured in pOH
11.
What are the 4 categories of macromolecules?
a)
Lipids, Nucleic Acids, Carbohydrates, Proteins
b)
Proteins, Algae, Sugars, Oils
c)
Glycogen, Glucose, Sucrose, Fructose
d)
Carbohydrates, Saccharides, Hydrates, Resins
12.
Which unit is NOT used for density?
a)
g/mL
b)
kg/L
c)
in^2/ mL
d)
g/cm^3
13.
_______ is when a solvent passes through a semi-permeable membrane that the solute cannot pass.
a)
Condensation
b)
Osmosis
c)
evaporation
d)
Cellular respiration
14.
In the reaction C6H12O6-> 2C3H6O3 + 2 CO2 + 2ATP, the name for C6H12O6 is
a)
lactic acid
b)
alcohol
c)
glucose
d)
acetic acid
15.
In the reaction C6H12O6-> 2C3H6O3 + 2 CO2 + 2ATP, the name for C3H6O3 is
a)
lactic acid
b)
alcohol
c)
glucose
d)
acetic acid
16.
which pH value is the least acidic?
a)
pH=5
b)
pH=9
c)
pH=3
d)
pH=7
17.
which bacterium is correctly paired with its product?
a)
acetobacter; acetic acid
b)
lactobacillus; alcohol
c)
yeast; lactic acid
d)
clostridium; alcohol
18.
Which food is made by lactic acid fermentation?
a)
vinegar
b)
kimchi
c)
bread
d)
wine
19.
which is unique to animals?
a)
sucrose
b)
cellulose
c)
glycogen
d)
starch
20.
fizzing is commonly seen in fermentation. which substance is responsible for the fizzing?
a)
hydrogen gas
b)
oxygen gas
c)
carbon dioxide gas
d)
nitrogen gas
21.
If Liquid A has a pH of 3 and Liquid B has a pH of 5, how many more times acidic is liquid A?
a)
2
b)
100
c)
20
d)
-2
22.
If there are 110 grams of salt added to a pot containing 680 mL of water, what is the percent concentration of salt by mass? The density of water is 1 g/mL.
a)
16.2
b)
570
c)
6.18
d)
61.8
23.
What is meant by a "polar bond"?
a)
an oxidized molecule
b)
of or relating to water
c)
Found in cold areas
d)
Unequal charges of molecule
24.
If there are 19 grams of salt added to a pot containing 201 mL of water, what is the percent concentration of salt by mass?
a)
448
b)
17.9
c)
0.49
d)
9.5
25.
What is the symbol for potassium?
a)
P
b)
K
c)
Po
d)
Pa
26.
Which of the following is different for all elements?
a)
Electron number
b)
Charge
c)
Rotation shape
d)
Proton number
27.
Which is not an element of life?
a)
Carbon
b)
Calcium
c)
phosphorus
d)
Nitrogen
28.
Why is ethanol fermentation given its name?
a)
Its product is ethanol alcohol.
b)
One of the reactants is ethanol alcohol
c)
It combusts with ethanol
d)
All of the above
29.
Which is a characteristic of prokaryotes?
a)
DNA is found in a nucleoid
b)
Nucleus enclosed in a nuclear envelope
c)
have complex organelles
d)
have membrane walls
30.
What is facultative bacteria?
a)
Reproduces quickest under warm conditions
b)
Used to ferment tofu and pickes
c)
Can survive with or without oxygen
d)
Lacks a defacultative organelle
31.
Which statement is false?
a)
Virus are smaller than bacterium
b)
99% of bacteria are harmless
c)
Bacteria require a host cell to survive
d)
Viruses can contain DNA or RNA
32.
What is Mg?
a)
Manganese
b)
Magnesium phosphate
c)
Gamma
d)
Magnesium
33.
What's the difference between hetero and homolactic fermentation?
a)
Heterolactic fermentation requires multiple reactants, and homolactic require one reactant
b)
Homolactic fermentation occurs in dairy products, while heterolactic fermentation happen in vegetable products.
c)
Heterlactic fermentation creates multiple products, homolactic creates one product.
d)
Homolactic fermentation forms through hydrogen bonds, and heterolactic fermentation forms through covalent bonds.
34.
What are the conditions required for homolactic fermentation?
a)
High temp and low pH
b)
Low temp, high pH
c)
Low temp, low pH
d)
High temp, high pH
35.
Which microbe can do heterolactic fermentation?
a)
Lactobacillus
b)
leuconostoc
c)
salmonella
d)
Tetanus
36.
What is a requirement of fermenting pickles?
a)
Breathable top
b)
Cool temperatures
c)
Occur in a transparent container
d)
have added sugar
37.
Select the answer that is NOT one of the general classifications of bacteria. (regarding shape)
a)
spheres
b)
rods
c)
cylinders
d)
spirals
38.
How is fructose different from glucose?
a)
Fructose is a 7 ring sugar, while glucose is 5
b)
Found in different organisms
c)
Fructose is sweeter than glucose
d)
Fructose is 5 ring sugar, while glucose is a 6 ring
39.
Which statement is correct?
a)
Galactose is a polysaccharide
b)
Sucrose is a 5 ring sugar
c)
Fructose and Ribose form sucralose
d)
Lactose is a disaccharide
40.
What is true about gram-positive microbes?
a)
They have a thick cell wall.
b)
They have a positive charge
c)
They are generally able to be seen by the naked eye
d)
They are better at fermenting
41.
What does the E in E. coli stand for?
a)
Efergella
b)
Eschericha
c)
Echeveria
d)
Elepharens
42.
What caused the Black Death?
a)
Salmonella enterica
b)
Clostridium botulinum
c)
Legionella
d)
Yersinia pestis
43.
How is BHA/BHT used in the food industry?
a)
Flavoring
b)
Pickling
c)
Preservation
d)
Cooling
44.
Which affliction kills hundreds of thousands of people annually?
a)
Salmonella food poisoning
b)
Phosphourus overdose
c)
Candida albicans
d)
Meat overconsumption
100 %
