Term
| The neutralization of an acid by a base is most closely related to |
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Definition
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| Which of the following statements is not correct? |
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Definition
| Fumaric acid is an acid that can donate two hydrogens |
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| Which statement regarding carbon dioxide is false |
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Definition
| An atom of carbon dioxide contains two hydrogens covalently bonded to carbon |
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| Which element from the periodic table is not yet considered an essential dietary mineral? |
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Definition
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Term
| CH3COOH is the chemical formula for |
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Definition
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Term
| The Carbon to carbon bonds in food molecules such as carbohydrates, proteins, fats and vitamins are examples of |
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Definition
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Term
| When amino acids bond to form peptides, this is an example of a ______ Reaction |
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Definition
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Term
| What is required for an enzymatic reaction to go to completion |
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Definition
Presence of a substance Presence of an enzyme Decrease in Activation energy Formation of ES complex (ALL OF THESE) |
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Term
When Oxygen is added to, or hydrogens or electrons are removed from, food molecules in an enzymatic reaction |
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Definition
| enzymatic oxidation occurs |
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Term
which food molecule is most prone to addition to reactions |
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Definition
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Term
| Ascorbic acid functions as ____________ because it causes other substances to become reduced while it becomes oxidized in chemical Reactions |
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Definition
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Term
| What is False Regarding Functional Groups |
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Definition
| They are arrangements of between 6-12 atoms in a single structure |
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Term
| Which is not a functional property of water |
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Definition
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Term
| What is incorrect regarding water activity |
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Definition
| In general, as water ativity increases, food stability increases |
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Term
| Which is not a functional property of food acids |
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Definition
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Term
| The following are all true regarding the ionization of fumaric acid, C4H4O4 except |
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Definition
| Produces OH- Hydroxide Ions |
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Term
| Which is not a functional property of food acids |
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Definition
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Term
| In acting as a ________________ In Dough, Fumaric Acid Promotes the ____________ of Disulfide Bonds |
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Definition
| Reducing Agent ; Breakage |
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Term
| What is the Correct Statement regarding baking soda and baking Powder |
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Definition
| Baking Powder does not require added acid in order to produce leavening |
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Term
| All of the following are monosaccharides except |
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Definition
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| Which substance would not posess glycosidic bonds |
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Definition
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| Which Choice Does not Belog with the Others |
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Definition
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Term
In the commercial manufacture of sugar, which is the key step |
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Definition
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Term
| The reaction glucose + hydrogen ---->Sorbitol |
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Definition
Produces a sugar alcohol
Results in a reduction of the sugar Substrate
Both a and C |
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Term
| Which polysaccharide functions as both a prebotic and ingredient for low-fat foods? |
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Definition
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Term
| Branched hydrocolloid polysaccharides can form gels more easily than linear ones because |
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Definition
| branching brings reactive functional groups in close proximity through entanglement |
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Term
| Which describes the Correct Changes in a heated then cooled starch plus water system |
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Definition
| starch suspension -->sol -->paste -->gel |
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Term
| In the manufacture of hard candy based on sucrose added acid would accomplish the following |
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Definition
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Term
| all of the following are functional properties of polysaccharides except |
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Definition
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Term
| which choice does not belong with the rest |
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Definition
| sixteen carbon atoms in length |
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Term
All of the following are lipid functional properties except |
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Definition
Aeration
Heat transfer
-->GELATION |
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Term
| Which is the incorrect statement regarding linoleic acid |
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Definition
| It would have a higher melting point than stearic acid C18:0 |
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Term
| The commercial _______of oils is done to harden them and increase shelf life |
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Definition
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Term
During lipoxidation, when a fatty acid free radicals reacts with oxygen |
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Definition
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Term
| What is true regarding s-s-s- and s- o-p molecules |
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Definition
| Their melting behaviors would differ |
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Term
| In the enzymatic reaction: PPO enzyme + fruit pigment --->es complex-->PPo enzyme + bworn pigment which substance is the oxidized molecule in the reaction as written |
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Definition
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Term
| which statement regarding amino acids is true |
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Definition
| Alanine, leucine, and serine are classified as neutral amino acids |
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Term
| Which process does not take place in the cooking of eggs |
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Definition
| denaturation of egg yolk lipids |
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Term
at the isolectric pH of a protein |
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Definition
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