Polling (Midterm 2)

Question 1

According to the FDA, mercury level in canned tuna is 0.126 ppm. In this case, mercury is an example of _____ contaminant in food

Answer 1

environmental

Question 2

True or false: milk should not be pasteurized before making yogurt or cheese. The natural bacteria is needed for the fermentation process

Answer 2

false

Question 3

L. monocytogenes can grow in refrigerated foods, hence; it is considered ____ bacteria

Answer 3

psychrotrophic

Question 4

the main vehicle of transmission of salmonella is _____

Answer 4

poultry

Question 5

C. botulinum can’t germinate at pH lower than _____

Answer 5

4.6

Question 6

raw fish must be frozen to prevent

Answer 6

anisakiasis

Question 7

true or false: molds can’t grow on jams due to high concentration of sugar and to the presence of acid in the fruit

Answer 7

false

Question 8

_____ keep the oxidation chain reaction going on

Answer 8

free radicals

Question 9

_____ are molecules that protect plants from light induced damage

Answer 9

phytochemicals

Question 10

true or false: 1 g of fat releases 9 calories

Answer 10

false

Question 11

aspartame is not recommended for people diagnosed with

a) diabetes
b) heart disease
c) hypertension
d) phenylketonuria
e) all the above

Answer 11

d

Question 12

legumes are deficient in the essential amino acid _____

Answer 12

methionine

Question 13

true or false: excess consumption of fat soluble vitamins might result in toxicity symptoms

Answer 13

true

Question 14

true or false: it is necessary to obtain the RDA of water soluble vitamins from diet on a daily basis

Answer 14

true

Question 15

the fraction of the absorbed nutrient that reaches the systemic circulation is nutrient

a) absorptivity
b) daily intake
c) bioavailability
d) digestibility
e) none of the above

Answer 15

c) bioavailability

Question 16

the inclusion of inferior substances having properties similar to the foods in which they are added is:

a) accidental food adulteration
b) intentional food adulteration
c) unintentional food adulteration

Answer 16

b) intentional

Question 17

true or false: removing fat from milk is a form of adulteration, unless it is declared on the package

Answer 17

true

Question 18

true or false: food adulteration is always harmful to human health

Answer 18

false

Question 19

a common adulterant in honey is cane sugar. it can be detected using

a) optical microscopy
b) optical spectroscopy
c) PCR
d) GC
e) none of the above

Answer 19

a) optical microscopy

Question 20

added water to milk can be detected by using milk’s specific gravity. This method is classified as a _____ for adulteration detection.

a) chemical technique
b) biochemical technique
c) physical technique
d) molecular technique

Answer 20

c) physical

Question 21

_____ is a chemical method that can detect the adulteration of olive oil with hazelnut oil

Answer 21

HPLC

Question 22

Gas chromatography is a chemical method that can detect _____ organic compounds to discriminate among different varieties of the same food product, such as wine

Answer 22

volatile

Question 23

____ spectroscopy is a chemical method that can detect milk adulterants

Answer 23

FTIR

Question 24

_____ is a chemical method that can detect an adulterant and it can provide structural identification of the adulterant

Answer 24

NMR

Question 25

real time _____ is a molecular method that is used to detect interspecies and varietal adulteration in coffee

Answer 25

PCR

Question 26

randomly amplified polymorphic DNA (RAPD) is a low cost molecular marker detection method. However, it is considered unreliable due to lack of _____

Answer 26

reproducibility

Question 27

butter is a(n) _____ emulsion a) oil in water b) water in oil

Answer 27

water in oil

Question 28

to prevent botulism, canned meat products need to be sterilized at temps over 100C because canned meat is a _____ product

Answer 28

low

Question 29

true or false: ascorbic acid (vit C) is an effective antioxidant for bottled oils.

Answer 29

false

Question 30

milligrams of oxygen consumed per liter of sample during 3 days of incubation at 20C is _____

Answer 30

BOD

Question 31

increased BOD indicates a) increased water pollution with organic matter b) decreased water pollution with organic matter c) increased microorganism in water d) decreased microorganism in water e) nothing, we do it for giggles

Answer 31

a) increased water pollution with organic matter

Question 32

during yogurt making, lactic acid is produced as a result of the fermentation of ____ in milk

Answer 32

lactose

Question 33

the change in color of leafy vegetables is due to the conversion of chlorophyll to pheophytin. this conversion is the result of the loss of ____ from chlorophyll molcule

Answer 33

magnesium

Question 34

anthocyanins are responsible for _____ colors in food a) red b) blue c) violet d) all of them e) none of them

Answer 34

all of them

Question 35

beta carotene is a precursor of Vit A. one mole of beta carotene produces _____ moles of vit a.

Answer 35

2

Question 36

true or false: the color of meat is determined by the oxidative state of the iron atom within the heme group

Answer 36

true

Question 37

limonene is the essential oil responsible for the flavor of a) lemon b) lime c) orange d) grapefruit

Answer 37

lime

Question 38

fatty acids that have the maximum number of hydrogen atoms in their acyl chain are ___ fatty acids

Answer 38

saturated

Question 39

the melting point of butyric acid (C4:0) is ____ than palmitic acid

Answer 39

lower

Question 40

saturating double bonds in fatty acids using H2 is a) autoxidation b) catalytic hydrogenation c) lipolysis d) halogenation e) none of the above

Answer 40

b

Question 41

to create a stable mixture of water and oil, we have to use a(n) _____

Answer 41

emulsifier

Question 42

the unusually high boiling point of water is explained by its intermolecular _____

Answer 42

hydrogen bonds

Question 43

to reduce the water activity for a specific food product, _____ water must be reduced a) free b) hydrate c) bond d) all the above

Answer 43

free

Question 44

among these food commodities, _____ has the least water content a) tomatoes b) cucumbers c) milk d) beer

Answer 44

milk

Question 45

water is a ____ solvent a) polar b) non polar c) positively charged d) negatively charged e) none of the above

Answer 45

polar

Question 46

drying increase the shelf life of a food product due to:

Answer 46

decreased water activity

Question 47

____ water keep protein molecules suspended in colloidal solution

Answer 47

hydrate