UWRF FDSC 110 Final Exam questions
well answered already passed
Why is water activity (Aw) important in food processing? - correct answer ✔✔It is a measure of
water that is available for reactions and microbial growth.
Which of the following is not a reason we need to consume vitamins? - correct answer
✔✔energy
What are the two essential fatty acids? - correct answer ✔✔linoleic and linolenic
Name the compound(s) that enhance iron absorption. - correct answer ✔✔Vitamins C and E
Inulin is used in high fiber, low calorie food products. Which plant is it extracted from? - correct
answer ✔✔Chicory root
How many simple sugars are in an oligosaccharide? - correct answer ✔✔2-10
Minerals are inorganic. What does this mean in regards to differences with the other food
components that are organic? - correct answer ✔✔They are not changed or destroyed by
digestion, heat, light or pH.
What is required for this non-enzymatic reaction to occur? (toasting bread) - correct answer
✔✔carboxyl from carbohydrate and amine from protein
What controls all chemical reactions in living organisms and acts as an organic catalyst? - correct
answer ✔✔enzymes
,Where are polyunsaturated oils found? - correct answer ✔✔plants and fish oils
What makes up the smallest part of an enzyme and is the active site? - correct answer
✔✔coenzyme and/or cofactor
What is formed where a molecule's charged surfaces (like carrageenan or pectin) provide
repulsion necessary to keep particles dispersed? - correct answer ✔✔Dispersion
Vitamin D is essential for the absorption of which compound? - correct answer ✔✔calcium
Identify the fat soluble vitamins. - correct answer ✔✔A, D, E and K
which diseases/conditions are attributed to protein-energy deficiencies? - correct answer
✔✔Kwashiorkor and Marasmus
Which carotenoid is most bioavailable as a precursor to Vitamin A? - correct answer ✔✔β -
carotene
Understanding vapor pressure (PV) is important in food science because there are times when
we desire a lower PV to obtain a higher boiling point. How is a lower PV achieved? - correct
answer ✔✔add a solute and/or increase external pressure
Which major sensory characteristics does not relate to the influence of water on food? - correct
answer ✔✔color
How would you describe how proteins function as compared to lipids or fats? - correct answer
✔✔active vs. passive
, Which compound is most insufficiently consumed in the World? - correct answer ✔✔iron
What is the energy value of lipids? - correct answer ✔✔9 kcal/gram
A fat free diet is the healthiest way to eat. - correct answer ✔✔false
Proteins are _________________ machinery of life. - correct answer ✔✔false
How does protein stability compare to that of carbohydrates, fat and water? - correct answer
✔✔Protein is much less stable.
Identify the desirable example of sublimation. - correct answer ✔✔freeze-drying
Which of the following is not an example of a function of protein in food - correct answer
✔✔Provide sweetness and lubrication
Which of the following combinations does not represent a complementary protein
combination? - correct answer ✔✔chicken and dumplings
One molecule of what is formed each time two monosaccharides are joined? - correct answer
✔✔water
Which form of vitamin E is most bioavailable? - correct answer ✔✔α - tocopherol
What happens when water freezes? - correct answer ✔✔Density decreases and volume
increases
Why does ice float? - correct answer ✔✔it is less dense than water
well answered already passed
Why is water activity (Aw) important in food processing? - correct answer ✔✔It is a measure of
water that is available for reactions and microbial growth.
Which of the following is not a reason we need to consume vitamins? - correct answer
✔✔energy
What are the two essential fatty acids? - correct answer ✔✔linoleic and linolenic
Name the compound(s) that enhance iron absorption. - correct answer ✔✔Vitamins C and E
Inulin is used in high fiber, low calorie food products. Which plant is it extracted from? - correct
answer ✔✔Chicory root
How many simple sugars are in an oligosaccharide? - correct answer ✔✔2-10
Minerals are inorganic. What does this mean in regards to differences with the other food
components that are organic? - correct answer ✔✔They are not changed or destroyed by
digestion, heat, light or pH.
What is required for this non-enzymatic reaction to occur? (toasting bread) - correct answer
✔✔carboxyl from carbohydrate and amine from protein
What controls all chemical reactions in living organisms and acts as an organic catalyst? - correct
answer ✔✔enzymes
,Where are polyunsaturated oils found? - correct answer ✔✔plants and fish oils
What makes up the smallest part of an enzyme and is the active site? - correct answer
✔✔coenzyme and/or cofactor
What is formed where a molecule's charged surfaces (like carrageenan or pectin) provide
repulsion necessary to keep particles dispersed? - correct answer ✔✔Dispersion
Vitamin D is essential for the absorption of which compound? - correct answer ✔✔calcium
Identify the fat soluble vitamins. - correct answer ✔✔A, D, E and K
which diseases/conditions are attributed to protein-energy deficiencies? - correct answer
✔✔Kwashiorkor and Marasmus
Which carotenoid is most bioavailable as a precursor to Vitamin A? - correct answer ✔✔β -
carotene
Understanding vapor pressure (PV) is important in food science because there are times when
we desire a lower PV to obtain a higher boiling point. How is a lower PV achieved? - correct
answer ✔✔add a solute and/or increase external pressure
Which major sensory characteristics does not relate to the influence of water on food? - correct
answer ✔✔color
How would you describe how proteins function as compared to lipids or fats? - correct answer
✔✔active vs. passive
, Which compound is most insufficiently consumed in the World? - correct answer ✔✔iron
What is the energy value of lipids? - correct answer ✔✔9 kcal/gram
A fat free diet is the healthiest way to eat. - correct answer ✔✔false
Proteins are _________________ machinery of life. - correct answer ✔✔false
How does protein stability compare to that of carbohydrates, fat and water? - correct answer
✔✔Protein is much less stable.
Identify the desirable example of sublimation. - correct answer ✔✔freeze-drying
Which of the following is not an example of a function of protein in food - correct answer
✔✔Provide sweetness and lubrication
Which of the following combinations does not represent a complementary protein
combination? - correct answer ✔✔chicken and dumplings
One molecule of what is formed each time two monosaccharides are joined? - correct answer
✔✔water
Which form of vitamin E is most bioavailable? - correct answer ✔✔α - tocopherol
What happens when water freezes? - correct answer ✔✔Density decreases and volume
increases
Why does ice float? - correct answer ✔✔it is less dense than water
