17 Questions
What is the term used to describe the amount of water present in food?
Moisture content
In what way does water contribute to the regulation of body temperature?
By absorbing and storing heat
What is the term for the form in which water exists in food?
Water activity
Which of the following is NOT a function of water in the human body as mentioned in the text?
Regulation of blood pressure
The presence of water in food has a significant impact on its properties. Which is NOT a form of water found in foods as discussed?
Condensed water
In what way does water contribute to the properties of foods?
By influencing texture and taste
What is the characteristic of bound water with respect to freezing?
It remains unfrozen at -40°C
How does adsorbed water differ from bulk water?
It forms strong hydrogen bonds with solute molecules
What effect does adsorbed water have on the glass transition temperatures of solutes?
It lowers the glass transition temperatures
How is unfreezable water in animal tissue characterized?
It forms weak associations via van der Waals forces
What contributes to the low density of ice according to the text?
The open architecture with empty spaces
In liquid water, how do various clusters assemble according to the text?
By weak van der Waals forces
Which major food component is crucial for maintaining blood pressure and preventing heart malfunction?
Water
Which major food component is the most abundant substance on Earth and makes up about 60-70% of our body mass?
Water
Which major food component is considered the universal solvent and the most important constituent of any food?
Water
Which major food component is needed by the body in large amounts and is considered a macronutrient?
Macronutrients
Which major component of food is considered the most significant factor in food safety and preservation?
Water
Test your knowledge on major food components such as Water, Carbohydrates, Lipids, Proteins, and Enzymes. Learn about the nutrients used by the body for energy, tissue repair, and growth. Prepared by Asst. Prof. Carol M. Encarnado from the Department of Chemical Engineering.
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