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FSC211 Exam 1 – Questions And Verified Solutions
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FSC211 Exam 1 – Questions And Verified SolutionsWater content is a good predictor of shelf life of a food product. Low
moisture foods do not undergo deteriorative reactions. True or false?
✔️Ans - False
Generally foods are more stable at lower water concentration and
availability. True or false ? ✔️Ans - True
Organic foods and 'natural' foods are free of chemicals. True or false?
✔️Ans - False
Water can function both as an acid or a base. True or false? ✔️Ans -
True
Hydrogen bonding involves interaction between which of the following?
H - S (hydrogen and sulfur)
H - O (hydrogen and oxygen)
H - C (hydrogen and carbon)
H - Na (hydrogen and sodium)
H - H (hydrogen and hydrogen) ✔️Ans - H - O (hydrogen and oxygen)
Meat and poultry are some examples of foods that have high water activity.
True or false? ✔️Ans - True
All foods contain water, even "dry" foods have some water. True or False?
✔️Ans - True
Single, double and triple bonds are all found in foods. However, triple
bonds are found only in vegetable oils. True or false? ✔️Ans - False
PH is defined as negative log of hydrogen ion concentration. Pure water has
a pH of 7. True or false? ✔️Ans - True
Which of the following is NOT true as it relates to properties of free water
in foods?
,Associated directly with food components
Freezable
Has solvent properties
Easiest to remove ✔️Ans - Associated directly with food components
Which of the following is NOT relevant to water in foods?
A solvent
Carrier for water soluble nutrients
Carrier for flavor compounds
Support deteriorate reactions
All of the above
None of the above ✔️Ans - None of the above
Chemical composition of a food will impact which of the following?
Quality
Shelf life
Stability
Nutritional value
All of the above
None of the above ✔️Ans - All of the above
Knowing pH of a food product is important because it will have an impact
on which of the following?
Taste
Growth of microorganisms
Reaction rates
Solubility of constituents
All of the above
None of the above ✔️Ans - All of the above
Dipolar nature of the water molecule allows it to hydrogen bond. True or
false? ✔️Ans - True
Which of the following is NOT true as it relates to emulsions?
Mixture of two immiscible liquids
, May be stabilized by emulsifiers
Not applicable to foods
Are water in oil
Are oil in water ✔️Ans - Not applicable to foods
Which of the following is NOT true as it relates to starch?
Properties vary based on the botanical source of starch
Properties vary based on amylose and amylopectin ratio in the starch
It is not soluble in water unless it is heated
It can function as a thickener in foods
Stabilized by peptide bonds that link the glucose molecules ✔️Ans -
Stabilized by peptide bonds that link the glucose molecules
Water activity ranges 0 - 1. One (1) being water activity of pure water. True
or false? ✔️Ans - True
Pectin is a polysaccharide. True or false? ✔️Ans - True
Sucrose, which is considered table sugar, consists of which of the following
two monosaccharides?
Glucose and glucose
Glucose and galactose
Fructose and galactose
Glucose and fructose
Galactose and fructose
Glucose and mannose ✔️Ans - Glucose and fructose
Nonnutritive sweeteners (or artificial sweeteners) are significantly higher
in sweetness that traditional sugars. True or false? ✔️Ans - True
Water activity has which of the following units?
Percent
mg/g
kPa
mL/g
None of the above ✔️Ans - None of the above
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