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Questions and Answers
Food science exclusively involves the study of biology and chemistry.
Food science exclusively involves the study of biology and chemistry.
False (B)
Food preservation and packaging are dimensions of food science and technology.
Food preservation and packaging are dimensions of food science and technology.
True (A)
Phytochemicals are considered to be nutritive compounds essential for human health.
Phytochemicals are considered to be nutritive compounds essential for human health.
False (B)
Food scientists typically work in isolation without collaboration with other fields.
Food scientists typically work in isolation without collaboration with other fields.
Cans are used to extend the shelf life of foods.
Cans are used to extend the shelf life of foods.
Carbohydrates primarily consist of carbon, oxygen, and nitrogen.
Carbohydrates primarily consist of carbon, oxygen, and nitrogen.
Monosaccharides are the simplest form of carbohydrates.
Monosaccharides are the simplest form of carbohydrates.
Plants store energy in the form of glycogen.
Plants store energy in the form of glycogen.
Cellulose is a complex carbohydrate found in plant cell walls.
Cellulose is a complex carbohydrate found in plant cell walls.
Chitin is found in the cell walls of fungi and is a type of simple sugar.
Chitin is found in the cell walls of fungi and is a type of simple sugar.
Disaccharides consist of two monosaccharide units.
Disaccharides consist of two monosaccharide units.
Fibers are classified as simple carbohydrates.
Fibers are classified as simple carbohydrates.
The empirical formula for most carbohydrates can be represented as (CH2O)n.
The empirical formula for most carbohydrates can be represented as (CH2O)n.
Chitin is a component found in the cell walls of most fungi.
Chitin is a component found in the cell walls of most fungi.
The Maillard reaction only occurs at low temperatures.
The Maillard reaction only occurs at low temperatures.
Caramelization is a process that involves enzymatic reactions.
Caramelization is a process that involves enzymatic reactions.
Heterocyclic amines are compounds associated with cooked meat and mutagenic properties.
Heterocyclic amines are compounds associated with cooked meat and mutagenic properties.
Cattle, goats, and sheep produce a gene for lifelong lactase production in cultures where they are milked for food.
Cattle, goats, and sheep produce a gene for lifelong lactase production in cultures where they are milked for food.
Polysaccharides are chains of monosaccharides that are always made up of less than 10 monosaccharide units.
Polysaccharides are chains of monosaccharides that are always made up of less than 10 monosaccharide units.
The caramelization process produces flavor compounds and brown-colored products.
The caramelization process produces flavor compounds and brown-colored products.
Alpha glucose can be metabolized due to its linkages which can be broken by enzymes present in plants and animals.
Alpha glucose can be metabolized due to its linkages which can be broken by enzymes present in plants and animals.
Essential amino acids are preserved during the Maillard reaction.
Essential amino acids are preserved during the Maillard reaction.
Termites and cows digest food without any microbial assistance.
Termites and cows digest food without any microbial assistance.
Glucagon is released when blood glucose levels are high to store glucose.
Glucagon is released when blood glucose levels are high to store glucose.
Glycogen contains alpha 1,6 linkages and is generally more branched than amylose.
Glycogen contains alpha 1,6 linkages and is generally more branched than amylose.
Acrylamide formation is a concern primarily related to cooked meat.
Acrylamide formation is a concern primarily related to cooked meat.
Cellulose is the primary component of the plant's outermost cell wall and has beta 1,4 linkages.
Cellulose is the primary component of the plant's outermost cell wall and has beta 1,4 linkages.
Amylose contains approximately 106 glucose units per molecule.
Amylose contains approximately 106 glucose units per molecule.
Beta glucose is metabolized by enzymes present in plants and animals.
Beta glucose is metabolized by enzymes present in plants and animals.
Salivary amylase begins to hydrolyze starch in the stomach.
Salivary amylase begins to hydrolyze starch in the stomach.
Fibers are fermented by intestinal bacteria and yield short chain fatty acids.
Fibers are fermented by intestinal bacteria and yield short chain fatty acids.
Maltase, sucrase, and lactase are enzymes produced in the stomach.
Maltase, sucrase, and lactase are enzymes produced in the stomach.
Starch and glycogen both have beta 1,4 linkages.
Starch and glycogen both have beta 1,4 linkages.
Lactose intolerance is caused by a deficiency in lactate.
Lactose intolerance is caused by a deficiency in lactate.
A glycemic response can be influenced by combining different food items.
A glycemic response can be influenced by combining different food items.
Ketosis occurs when there is an accumulation of amino acids in the blood.
Ketosis occurs when there is an accumulation of amino acids in the blood.
Type 1 diabetes is characterized by the failure of insulin production.
Type 1 diabetes is characterized by the failure of insulin production.
Carbohydrates are made from carbon, oxygen, and hydrogen only.
Carbohydrates are made from carbon, oxygen, and hydrogen only.
Short chain fatty acids from fiber fermentation are primarily used for muscle repair.
Short chain fatty acids from fiber fermentation are primarily used for muscle repair.
Study Notes
Food Chemistry
- Carbohydrates are composed of carbon, oxygen and hydrogen, arranged in monosaccharides, oligosaccharides, or polysaccharides
- Majority of carbohydrates follow the empirical formula (CH2O)n
- Carbohydrates are the primary source of energy
- They serve as energy storage, for plants (starch) and animals (glycogen)
- They are building materials for plants (cellulose) and animals (chitin)
- Monosaccharides are simple sugars with one structural unit
- Disaccharides are simple sugars with two structural units
- Polysaccharides are complex carbohydrates with more than 10 structural units
- Alpha glucose can be broken down by plant and animal enzymes and used for energy
- Beta glucose cannot be broken down by plant and animal enzymes and is used for structure
- Starch is a complex carbohydrate with alpha 1,4 linkages. It is made up of amylose and amylopectin
- Cellulose is a complex carbohydrate with beta 1,4 linkages. It is the primary component of the plant cell wall
- Chitin is a complex carbohydrate used for structural purposes. It is found in arthropod exoskeletons and the cell walls of fungi
- Caramelization is a non-enzymic browning reaction that happens when sugars are heated above 100ºC
- The Maillard Reaction is a non-enzymic browning reaction that occurs when an amino acid reacts with a reducing sugar, it happens above 100ºC, is accelerated in an alkaline environment, and is promoted by low moisture content
- One concern with Maillard reaction is the formation of heterocyclic amines, which are mutagenic compounds, particularly in cooked meat, especially grilled meat
- Another concern is the formation of acrylamide, this is a toxic compound that is associated with potato based snack foods
- Salivary amylase breaks down starches in the mouth
- Fibers delay gastric emptying
- Maltase, sucrase and lactase break down sugars in the small intestine
- Pancreatic amylase breaks down starches in the small intestine
- Fibers attract water in the large intestine
- Fibers are fermented by bacteria in the large intestine, producing short-chain fatty acids.
- Available carbohydrates are sugars and starches that can be broken down for nutrients
- Unavailable carbohydrates are fibers which are not broken down for nutrients
- Lactose intolerance is a digestive issue caused by lactase deficiency
- Symptoms include bloating, abdominal discomfort and diarrhea
- Glucose is stored as glycogen in the body.
- Glucose is the primary energy source in the body
- Gluconeogenesis is the process of converting protein into glucose for energy.
- Carbohydrates spare protein by preventing the breakdown of protein for energy.
- During starvation, fat fragments are converted into ketone bodies, which can be used as fuel.
- Ketosis is the accumulation of ketone bodies in the blood, which upsets blood pH
- Excessively carbohydrates are converted to fat
- Insulin is released by pancreas in response to glucose, it helps to transport glucose into cells
- Glucagon is released when blood sugar is low, it signals the liver and muscle to break down glycogen
- Epinephrine is released during stress ("fight or flight response") to help quickly release glucose from storage.
- Type 1 diabetes is caused by the failure of insulin production.
- Type 2 diabetes is related to obesity
- Hypoglycemia is low blood sugar.
- Glycemic index refers to how quickly a food raises blood sugar.
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Description
This quiz covers the fundamental aspects of carbohydrates, including their composition, structure, and functions in living organisms. Learn about monosaccharides, disaccharides, and polysaccharides, as well as their role in energy storage and structural integrity. Understanding carbohydrates is vital for studying food chemistry and nutrition.
