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FOOD CHEMISTRY QUIZ 1

Total questions: 22

Worksheet time: 11mins

Name
Class
Date
1.

This is the total volume of water contained in a food, usually expressed as a percentage of the total weight.

a)

Water Activity

b)

Wastewater Treatment

c)

Bound Water

d)

Moisture Content

2.

What is the water activity level used as a point of definition for determining whether a low-acid canned food or an acidified food is covered by the regulations?

a)

0.85

b)

1.85

c)

1.05

d)

1.50

3.

For 2 points

How many percent of the water taken from rivers and groundwater goes into irrigation?

a)

85%

b)

60%

c)

92%

d)

70%

4.

For 3 points

This is an effective method to keep a check on the excessive algal growth and monitor the water quality?

a)

Chlorophyll Fluorescence Analysis

b)

CDOM/FDOM Monitoring

c)

Conductivity, Salinity, and TDS Monitoring

d)

Recording the Water Temperature

5.

It acts as a dispersing agent & solvent & can be removed by drying foods.

a)

Bound Water

b)

Free Water

c)

Absorbed Water

d)

Salt water

6.

The measure of the availability of water molecule to enter into microbial, enzymatic or chemical reactions.

a)

Moisture Content

b)

Bound Water

c)

Water Activity

d)

Wastewater Treatment

7.

This is a colorless and tasteless liquid.

a)

Water

b)

Soil

c)

Air

d)

Free Water

8.

For 2 points

Lipids are insoluble in water because they are

a)

Neutral

b)

Zwitter ions

c)

Hydrophobic

d)

Hydrophilic

9.

For 2 points

It is known as the "good" cholesterol because it helps remove other forms of cholesterol from your bloodstream

a)

Phospholipid

b)

Triglycerides

c)

Hydrophobic

d)

High-density lipoprotein (HDL)

10.

For 2 points

This lipid comprises one or more ester groups, enabling it to undergo hydrolysis in the presence of a base, acid, or enzymes, including waxes, triglycerides, sphingolipids and phospholipids.

a)

Saponifiable

b)

Triglycerides

c)

Non-saponifiable lipid

d)

High-density lipoprotein (HDL)

11.

For 2 points

It is a wax-like substance, found only in animal source foods and an important lipid found in the cell membrane.

a)

High-density lipoprotein (HDL)

b)

Triglycerides

c)

Cholesterol

d)

VLDL

12.

For 2 points

Lack of carbon-carbon double bonds indicate that the fatty acid is ________.

a)

High-density lipoprotein (HDL)

b)

Unsaturated

c)

Cholesterol

d)

Saturated

13.

For 2 points

How much FDA recommend that adults should consume protein a day?

a)

50 g of protein a day

b)

0.8 g of protein / kg of body weight

c)

70 g of protein a day

d)

1.4-2.0 g of protein / kg of body weight

14.

For 2 points

What Protein that contain all essential amino acids like meat, eggs and poultry

a)

Essential Amino Acid

b)

Incomplete Protein

c)

Complete Protein

d)

Nonessential Amino Acid

15.

For 2 points

One of the macronutrient that is essential for building muscle mass

a)

Protein Shakes

b)

Lipids

c)

Carbohydrate

d)

Protein

16.

For 2 points

Plant-based protein that offer all nine essential amino acids

a)

Legumes

b)

Quinoa

c)

Grains

d)

Nuts

17.

For 2 points

Due to a low intake of Protein, this may occur

a)

Protein Deficiency

b)

Weight gain

c)

Fatigue

d)

Constipation

18.

For 2 points

Building block of protein

a)

Peptide

b)

Peptide bond

c)

Amino Acids

d)

Protein

19.

For 2 points

Proteins that speed up chemical reactions that aids the metabolism

a)

Enzymes

b)

Antibodies

c)

Hormones

d)

Cell Membrane

20.

For 2 points

The linear sequence of amino acids in a polypeptide chain.

a)

Peptide bond

b)

Primary structure

c)

Peptide

d)

Secondary structure

21.

For 2 points

Amino acid is attached to another amino acid by a covalent bond, known

a)

Peptide bond

b)

Primary structure

c)

Peptide

d)

Secondary structure

22.

For 2 points

Function of protein in the body that Protect it from foreign pathogens

a)

Movement

b)

Storage

c)

Transport

d)

Protection