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Questions and Answers
Raffinose and stachyose are the two most common carbohydrate oligosaccharides.
Raffinose and stachyose are the two most common carbohydrate oligosaccharides.
True (A)
Oligosaccharides are commonly used as cariogenic bulking agents in low-calorie diet foods.
Oligosaccharides are commonly used as cariogenic bulking agents in low-calorie diet foods.
False (B)
Fiber is classified as a digestible polysaccharide.
Fiber is classified as a digestible polysaccharide.
False (B)
Water is the simplest nutrient.
Water is the simplest nutrient.
The boiling point is the temperature at which a heated liquid begins to freeze and changes to a solid.
The boiling point is the temperature at which a heated liquid begins to freeze and changes to a solid.
The minerals in water determine whether it is hard or soft water.
The minerals in water determine whether it is hard or soft water.
Enriched foods have had nutrients added that were not present in the original food.
Enriched foods have had nutrients added that were not present in the original food.
An antioxidant is an unstable molecule that can damage cells.
An antioxidant is an unstable molecule that can damage cells.
Dominant pigments found in most plants are carotenoids (orange-yellow), chlorophyll (green), and flavonoids (blue, cream, red).
Dominant pigments found in most plants are carotenoids (orange-yellow), chlorophyll (green), and flavonoids (blue, cream, red).
Flavor compounds are classified by food scientists according to shiny, glossy, opaque, and translucent categories.
Flavor compounds are classified by food scientists according to shiny, glossy, opaque, and translucent categories.
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