Practice Test 3 Flashcards
- Considering the solubility of vitamins, which is most likely to be stored in the body’s fat tissues?
A Vitamin C
B. Vitamin B
C. Vitamin A
D. Vitamin B
C. Vitamin A
- This compound is actually not a vitamin because it can be synthesized in the body. During exposure to sunight. 7-dehydrocholesterol in the skin absorbs UV-B radiation and through a series of reactions. converted to this compound
A. Retinol
B. Cholecalciferol -Vitamin B3
C. Phylloquinone
D. Tocopherol
B. Cholecalciferol
- Different vitamins exhibit varying susceptibility to degradation and loss during processing. Among them, which vitamin is the most prone to degradation during bolling?
A. Vitamin A
B. Vitamin C
C. Vitamin K
D. Vitamin D
B. Vitamin C
- For Vitamin E, the unit of measurement for labeling must be stated in
A. international unit (IU)
B. microgram (mog)
C. miligram (mg)
D. gram (g)
A. international unit (IU)
- Which minerals play important roles in bone and teeth formation?
A. Ca and Cl
B. Ca and F
C. Ca and Mg
D. Ca and Na
B. Ca and F
- Among the following minerals given, which is not considered as a macromineral?
A. Mg
B. Na
C. Mn
D. K
- 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.Na
B. K
C. Zn
D. Cl
C. Zn
- What is the unit employed when stating the quantity of Iron in the nutritional label?
A mg
B. g
C.IU
D.mcg
A mg
- Which of the following is/are correct colloid-example correspondence?
I. foam-whipped cream
II. emulsion milk
III. sol-cheese
A l only
B. I and II only
C. II and III only
D. I, II, and III
B. I and II only
- Among the given food products, which is NOT a product of oil-in-water emulsion
A. whole milk
B. eggnog
C. whipped cream
D. margarine
D. margarine
- Specify the kind of emulsion used in the processing of mayonnaise.
A water in oil
B. oil in water
C. water in oil in water
D. oil in water in oil
B. oil in water
- Energy needed in a catalyzed reaction is expected to be __________ compared to a reaction without utilization of a catalyst.
A higher
B. lower
C. equal
D. undetermined
B. lower
- The precursor of Vitamin A is
A. Lycopene
B. B-carotene
C. Anthocyanin
D. Chlorophyll
B. B-carotene
- Refined granulated white sugar with Vitamin A is an example of
A. Restoration
B. Enrichment
C. Fortification
D. Augmentation
C. Fortification
- How much Vitamin C should a packaged fruit juice contain at the end of its shelf life if it has 30 mg in
the label?
A. At least 18 mg
B. At least 21 mg
C. At least 24 mg
D. At least 27 mg
C. At least 24 mg
- 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 non-electrolyte solute like sugar
B. Adding a large amount of an electrolyte solute like sodium chloride
C. Reducing the concentration of the solute
D. Increasing the temperature of the solution
B. Adding a large amount of an electrolyte solute like sodium chloride
- You are preparing a brine solution that will be used for soaking and you decide to increase the add more salt to increase the effectiveness of the solution. How will this affect the boiling point of the solution?
A. The boiling point will decrease.
B. The boiling point will remain the same.
C. The boiling point will increase.
D. The boiling point will fluctuate unpredictably.
C. The boiling point will increase.
- Which browning reaction is involved in the production of a crispy crust on fried doughnuts?
A. Enzymatic browning
B. Caramelization
C. Maillard reaction
D. Ascorbic acid browning
C. Maillard reaction
- Vitamin D 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 -D2
B. Cholecalciferol-D3
C. Calcidiol
D. Calciferol
A. Ergocalciferol
- Which of the following is NOT related to molecular motility in frozen food?
A. Moisture Migration
B. Inactivated Enzymes
C. Protein denaturation
D. Crystal formation
C. Protein denaturation
