Carbohydrates & Lipids: Food Chemistry Quiz
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Carbohydrates & Lipids: Food Chemistry Quiz

Test your knowledge on the basic chemistry of food, including the components and differences in structure and function of specific biopolymers. Learn about the largest compounds found in food and the chemical substances found in the largest amounts.

Created by
@DetachableHarmony

Questions and Answers

What is the primary function of water in food preparation?

Universal solvent

Which type of fatty acid has no double bonds between carbon atoms?

Saturated fats

What is the function of plant sterols in the body?

Interfere with absorption of cholesterol

Which component is found ONLY in animal foods and is associated with coronary heart disease?

<p>Cholesterol</p> Signup and view all the answers

What are the primary sources of triglycerides in food?

<p>Animal fats</p> Signup and view all the answers

List three methods for reducing water activity in food preparation.

<p>Dry, Freeze, Add sugar or salt</p> Signup and view all the answers

Name three major groups of lipids or fats.

<p>Triglycerides, Phospholipids, Sterols</p> Signup and view all the answers

What are the primary food sources of sterols?

<p>Meats, Fish, Poultry, Eggs, Dairy</p> Signup and view all the answers

What is the widely known sterol found ONLY in animal foods and is associated with coronary heart disease?

<p>Cholesterol</p> Signup and view all the answers

What are the types of fatty acids and their characteristics?

<p>Saturated fats: No double bonds between carbon atoms, so no more hydrogen can be added.</p> Signup and view all the answers

Study Notes

Food Composition

  • Water is a common component found in all foods, both inside cells and as part of molecule structures.
  • Carbohydrates, fats, and proteins are the other major chemical substances found in food.

Water

  • Free water is held inside cells and maintains its properties.
  • Bound water is part of the molecule structure, has reduced mobility, and does not retain the properties of free water.
  • Bound water can be removed by pressure, whereas free water cannot.

Water Activity

  • Water activity is measured as the ratio of the vapor pressure of water in a food to the vapor pressure of pure water at the same temperature.
  • Foods with higher water activity are more perishable, as microorganisms require water to grow.
  • Increased bound water reduces water activity, making food less susceptible to microbial growth.

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