Podcast
Questions and Answers
What is the primary purpose of understanding the chemical composition of a food?
What is the primary purpose of understanding the chemical composition of a food?
- To classify the food as a true solution, colloid, or suspension
- To predict the effects of processing and preservation on quality of the finished product (correct)
- To identify the dispersed phase and dispersion medium
- To predict the nutritional value of the food
What type of dispersion system is characterized by a dispersed phase of gas and a continuous phase of liquid?
What type of dispersion system is characterized by a dispersed phase of gas and a continuous phase of liquid?
- Foam (correct)
- Colloid
- Suspension
- Emulsion
What is the term for a mixture where the dispersed phase is a liquid and the continuous phase is also a liquid?
What is the term for a mixture where the dispersed phase is a liquid and the continuous phase is also a liquid?
- Suspension
- True solution
- Colloid
- Emulsion (correct)
What is the characteristic of a true solution?
What is the characteristic of a true solution?
What is the term for a mixture where the dispersed phase is a solid and the continuous phase is a liquid?
What is the term for a mixture where the dispersed phase is a solid and the continuous phase is a liquid?
What is the characteristic of a colloid?
What is the characteristic of a colloid?
What type of dispersion is formed when fat is separated from milk and converted into butter?
What type of dispersion is formed when fat is separated from milk and converted into butter?
What type of dispersion is typically formed by small molecules or ions in food?
What type of dispersion is typically formed by small molecules or ions in food?
What technique is used to stabilize colloidally dispersed particles in food?
What technique is used to stabilize colloidally dispersed particles in food?
What type of dispersion is formed by large fat globules and uncooked starch granules in food?
What type of dispersion is formed by large fat globules and uncooked starch granules in food?
What is the result of heating or adding acid to a colloidally dispersed food?
What is the result of heating or adding acid to a colloidally dispersed food?
How do colloidal substances stabilize suspended hydrophobic particles in food?
How do colloidal substances stabilize suspended hydrophobic particles in food?
What is the primary role of surface active agents in food dispersion systems?
What is the primary role of surface active agents in food dispersion systems?
What is the significance of a surfactant's HLB value of 7?
What is the significance of a surfactant's HLB value of 7?
What type of emulsion is formed using surfactants with HLB values more than 7?
What type of emulsion is formed using surfactants with HLB values more than 7?
What is the primary function of water in food systems?
What is the primary function of water in food systems?
What is the characteristic of a surface active agent that allows it to act as a bridge between fat and water?
What is the characteristic of a surface active agent that allows it to act as a bridge between fat and water?
What is the goal of modern food processing techniques?
What is the goal of modern food processing techniques?
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