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Questions and Answers
What is Food Chemistry?
What is Food Chemistry?
Which scientist is considered the "father of modern food chemistry?"
Which scientist is considered the "father of modern food chemistry?"
Who introduced the concept of vitamins in nutrition?
Who introduced the concept of vitamins in nutrition?
What is the primary function of carbohydrates in the human body?
What is the primary function of carbohydrates in the human body?
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Which of the following is a monosaccharide?
Which of the following is a monosaccharide?
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What are triglycerides composed of?
What are triglycerides composed of?
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Which amino acid is essential and must be obtained from the diet?
Which amino acid is essential and must be obtained from the diet?
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What type of bond links amino acids in proteins?
What type of bond links amino acids in proteins?
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Enzymes are classified as:
Enzymes are classified as:
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What enzyme is responsible for breaking down starch into maltose?
What enzyme is responsible for breaking down starch into maltose?
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What type of browning involves enzymes?
What type of browning involves enzymes?
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Which vitamin is fat-soluble?
Which vitamin is fat-soluble?
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Which mineral is crucial for strong bones and teeth?
Which mineral is crucial for strong bones and teeth?
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Milk is an example of:
Milk is an example of:
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A solution with a pH of 7 is:
A solution with a pH of 7 is:
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What does the first law of thermodynamics state?
What does the first law of thermodynamics state?
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What does a catalyst do in a chemical reaction?
What does a catalyst do in a chemical reaction?
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The Maillard reaction primarily involves which two components?
The Maillard reaction primarily involves which two components?
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Which vitamin helps prevent scurvy?
Which vitamin helps prevent scurvy?
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What does the Arrhenius equation describe?
What does the Arrhenius equation describe?
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Study Notes
Food Chemistry Quiz - Study Notes
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Food Chemistry Definition: The study of the chemical composition, properties, and reactions of food. It also includes food processing techniques, food packaging, and marketing strategies.
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Father of Modern Food Chemistry: Louis Pasteur is considered the "father of" modern food chemistry.
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Concept of Vitamins: Emil Fischer, not Casimir Funk, is associated with introducing the concept of vitamins.
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Carbohydrate Function: The primary function of carbohydrates in the human body is to provide energy.
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Monosaccharide: Glucose is a monosaccharide.
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Triglycerides Composition: Triglycerides are composed of glycerol and three fatty acids.
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Essential Amino Acid: Tryptophan is an essential amino acid, meaning it must be obtained through diet.
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Protein Bond: Amino acids in proteins are linked by peptide bonds.
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Enzyme Classification: Enzymes are classified as proteins.
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Starch Breakdown Enzyme: Amylase is the enzyme responsible for breaking down starch into maltose.
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Browning Types: Enzymatic browning involves enzymes.
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Fat-Soluble Vitamin: Vitamin K is a fat-soluble vitamin.
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Mineral for Strong Bones: Calcium is crucial for strong bones and teeth.
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Milk Classification: Milk is a colloid.
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Neutral pH: A solution with a pH of 7 is neutral.
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First Law of Thermodynamics: The first law of thermodynamics states that energy is neither created nor destroyed, only transformed.
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Catalyst Role: A catalyst decreases the activation energy in a chemical reaction.
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Maillard Reaction Components: The Maillard reaction primarily involves proteins and carbohydrates, or more specifically, amino acids and reducing sugars.
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Vitamin for Scurvy Prevention: Vitamin C helps prevent scurvy.
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Arrhenius Equation: The Arrhenius equation describes the relationship between temperature and reaction rate.
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Description
This quiz covers essential concepts in food chemistry, including definitions, the role of vitamins, carbohydrate functions, and the composition of triglycerides. Test your understanding of protein structure and enzyme classification as well. Perfect for students studying food chemistry!
