FOOD CHEMISTRY

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Part 3

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Consistency

Philippines

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FOOD CHEMISTRY

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FOOD CHEMISTRY


FOOD CHEMISTRYVersion en ligne Part 3 par Consistency 1 Considering the solubility of vitamins, which is most likely to be stored in the body’s fat tissues? a Vitamin A b Vitamin C c Vitamin B1 d Vitamin B 2 This compound is actually not a vitamin because in can be synthesized in the body. During exposure to sunlight, 7 dehydrocholesterol in the skin absorbs UV-B radiation and through a series of reactions, converted to this compound. a Retinol b Cholecalciferol c Phylloquinone d Tocopherol 3 Different vitamins exhibit varying susceptibility to degradation and loss during processing. Among them, which vitamin is the most prone to degradation during boiling? a Vitamin C b Vitamin A c Vitamin K d Vitamin D 4 Which if the following vitamins is primarily obtained from green leafy vegetables? a Vitamin K b Vitamin D c Vitamin B3 d Vitamin B12 5 Which minerals play important roles in bone and teeth formation? a Ca and F b Ca and Cl c Ca and Mg d Ca and Na 6 Among the following minerals given, which is not considered as a macromineral? a Mn b Mg c Na d K 7 Minerals play a vital role in the body. Which mineral should be consumed in sufficient amounts, even though it is required in trace quantities in the body? a Zn b Na c K d Cl 8 What is the unit employed when stating the quantity of Iron in the nutritional label? a mg b g c IU d mcg 9 Which of the following scenarios exhibits syneresis? a Browning of a sliced apple b Bloating of canned meat c Caking of powdered cocoa d A layer of liquid accumulating on the surface of mango jam 10 Among the given food products, which is not a product of oil-in-water emulsion? a margarine b eggnog c whole milk d whipped cram 11 Specify the kind of emulsion used in the processing of mayonnaise. a oil in water b water in oil c water in oil in water d oil in water in oil 12 Which of the following is prone to instabilities such as flocculation, creaming, coalescence, and Ostwald ripening? a Emulsion b Gelatin c Crystal d Foam 13 Precursor of Vitamin A is ______. a B-carotene b Lycopene c Anthocyanin d Chlorophyll 14 Refined granulated white sugar with Vitamin A is an example of _____. a Fortification b Restoration c Enrichment d Augmentation 15 How much Vitamin C should a packaged fruit juice contain at the end of its shelf life if it has 30mg in the label? a At least 24 mg b At least 18 mg c At least 21 mg d At least 27 mg 16 A lab personnel needs to lower the freezing point of a solution to prevent ice formation. Which of the following would be the most effective method? a Adding a large amount of an electrolyte solute like sodium chloride b Adding a non-electrolyte solute like sugar c Reducing the concentration of the solute d Increasing the temperature of the solution 17 Determine whether the following statement is true or false: Fat-soluble vitamins are less likely to be deficient than water-soluble vitamins. a True, they a restored in the body. b True, they are likely to reach the tolerable upper limit. c False, fat is needed for their absorption. d False, they require protein for transport. 18 VitaminD exists in two forms that are both essential for the human body. Vitamin D2, also known as _________ is produced commercially through the UV irradiation of the plant sterol ergosterol. a Ergocalciferol b Cholecalciferol c Calcidiol d Calciferol 19 Which of the following is not related to molecular mobility in frozen food? a Protein Denaturation b Moisture Migration c Enzymatic activity d Crystal formation 20 The following are associated with vitamin toxicity, except: a Keratomalacia b Heartburn c Liver damage d Nausea

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FOOD CHEMISTRY

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À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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FOOD CHEMISTRYVersion en ligne

par Consistency

Considering the solubility of vitamins, which is most likely to be stored in the body’s fat tissues?

This compound is actually not a vitamin because in can be synthesized in the body. During exposure to sunlight, 7 dehydrocholesterol in the skin absorbs UV-B radiation and through a series of reactions, converted to this compound.

Different vitamins exhibit varying susceptibility to degradation and loss during processing. Among them, which vitamin is the most prone to degradation during boiling?

Which if the following vitamins is primarily obtained from green leafy vegetables?

Which minerals play important roles in bone and teeth formation?

Among the following minerals given, which is not considered as a macromineral?

Minerals play a vital role in the body. Which mineral should be consumed in sufficient amounts, even though it is required in trace quantities in the body?

What is the unit employed when stating the quantity of Iron in the nutritional label?

Which of the following scenarios exhibits syneresis?

Among the given food products, which is not a product of oil-in-water emulsion?

Specify the kind of emulsion used in the processing of mayonnaise.

Which of the following is prone to instabilities such as flocculation, creaming, coalescence, and Ostwald ripening?

Precursor of Vitamin A is ______.

Refined granulated white sugar with Vitamin A is an example of _____.

How much Vitamin C should a packaged fruit juice contain at the end of its shelf life if it has 30mg in the label?

A lab personnel needs to lower the freezing point of a solution to prevent ice formation. Which of the following would be the most effective method?

Determine whether the following statement is true or false: Fat-soluble vitamins are less likely to be deficient than water-soluble vitamins.

VitaminD exists in two forms that are both essential for the human body. Vitamin D2, also known as _________ is produced commercially through the UV irradiation of the plant sterol ergosterol.

Which of the following is not related to molecular mobility in frozen food?

The following are associated with vitamin toxicity, except: