Food Chemistry Quiz PDF

Food Chemistry Quiz 1. Definition 1. What is Food Chemistry? A. The study of food processing techniques. B. The study of the chemical composition, properties, and reactions of food. C. The study of food packaging and marketing strategies. D. The study of microorganisms...

Food Chemistry Quiz 1. Definition 1. What is Food Chemistry? A. The study of food processing techniques. B. The study of the chemical composition, properties, and reactions of food. C. The study of food packaging and marketing strategies. D. The study of microorganisms in food. 2. History 2. Which scientist is considered the "father of modern food chemistry"? A. Justus von Liebig B. Louis Pasteur C. Fritz Haber D. Robert Koch 3. Scientist 3. Who introduced the concept of vitamins in nutrition? A. Casimir Funk B. Antoine Lavoisier C. Emil Fischer D. Gerty Cori 4. Functions 4. What is the primary function of carbohydrates in the human body? A. Provide energy B. Build muscle C. Regulate body temperature D. Enhance immune response 5. Carbohydrates 5. Which of the following is a monosaccharide? A. Sucrose B. Lactose C. Glucose D. Cellulose 6. Lipids 6. What are triglycerides composed of? A. Glycerol and three fatty acids B. Glycerol and two fatty acids C. Phospholipids and fatty acids D. Amino acids and glycerol 7. Amino Acids 7. Which amino acid is essential and must be obtained from the diet? A. Glycine B. Tryptophan C. Proline D. Glutamine 8. Peptides and Proteins 8. What type of bond links amino acids in proteins? A. Hydrogen bond B. Peptide bond C. Ionic bond D. Van der Waals bond 9. Enzymes 9. Enzymes are classified as: A. Lipids B. Proteins C. Carbohydrates D. Minerals 10. Enzymes 10. What enzyme is responsible for breaking down starch into maltose? A. Amylase B. Lipase C. Protease D. Lactase 11. Browning 11. What type of browning involves enzymes? A. Maillard reaction B. Caramelization C. Enzymatic browning D. Oxidative polymerization 12. Vitamins 12. Which vitamin is fat-soluble? A. Vitamin C B. Vitamin B12 C. Vitamin K D. Vitamin B1 13. Minerals 13. Which mineral is crucial for strong bones and teeth? A. Iron B. Calcium C. Zinc D. Magnesium 14. Solution and Colloids 14. Milk is an example of: A. Solution B. Suspension C. Colloid D. Emulsion 15. Solution and Colloids 15. A solution with a pH of 7 is: A. Acidic B. Neutral C. Basic D. Amphoteric 16. Thermodynamics 16. What does the first law of thermodynamics state? A. Energy is neither created nor destroyed, only transformed. B. Entropy always increases in a closed system. C. Chemical reactions are spontaneous at equilibrium. D. Heat cannot flow from a colder body to a hotter body. 17. Chemical Kinetics 17. What does a catalyst do in a chemical reaction? A. Increases the activation energy B. Decreases the activation energy C. Changes the equilibrium point D. Stops the reaction 18. Browning 18. The Maillard reaction primarily involves which two components? A. Proteins and lipids B. Carbohydrates and amino acids C. Lipids and water D. Enzymes and minerals 19. Vitamins 19. Which vitamin helps prevent scurvy? A. Vitamin A B. Vitamin D C. Vitamin C D. Vitamin B12 20. Chemical Kinetics 20. What does the Arrhenius equation describe? A. The relationship between temperature and reaction rate B. The pH of a solution C. The solubility of a compound D. The activation energy of a physical process