Primer 1E-1G Flashcards
________ is a derivative of acetoacetic acid can raise serum cholesterol in large doses.
A) Avicel
B) Aspartame
C) Acesulfame
D) Saccharine
C) Acesulfame
Aspartame is made up of what two amino acids and what alcohol?
Aspartic acid, phenylalanine, and methanol.
What poses a risk for individuals with phenylketonuria?
A) saccharine
B) dextrose
C) acesulfame
D) aspartame
D) aspartame
Saccharine is made up of ______ & _______, and increases the risk of ________
A) aspartame and dextrose, bladder cancer
B) acesulfame and dextrose, prostate cancer
C) aspartic acid and sucrose, bladder cancer
D) phenylalanine and dextrose, prostate cancer
A) aspartame and dextrose, bladder cancer
Name three types of fat replacers.
1) avicel - carb derived
2) olestra - unabsorbable lipid derivative
3) simplesse- processed milk and egg protein derived
_______ are additives that enhance flavor.
A) preservatives
B) flavorings
C)colorings
D)emulsifiers
B) flavorings
______ are chemicals added to food to prevent spoilage and increase shelf life.
A) preservatives
B) flavorings
C)colorings
D)emulsifiers
A) preservatives
______ may be natural or artificial and are added to enhance color.
A) preservatives
B) flavorings
C)colorings
D)emulsifiers
C)colorings
______ are chemicals Used to suspend oily material in water
A) preservatives
B) flavorings
C)colorings
D)emulsifiers
D)emulsifiers
________ Are used as a thickening agents such as carrageenan
A) stabilizers
B) flavorings
C) emulsifiers
D) binders
A) stabilizers
________ are Used to hold food constituents together and are especially important in dietary supplements
A) stabilizers
B) flavorings
C) emulsifiers
D) binders
D) binders
Nutrification is the:
A) Addition of at least 25% of the RDA of a nutrient to a food product that has been designed to replace a meal or food item
B) Addition of a nutrient to a food in order to assure the distribution of that nutrient to a target population group
C) Structural modification of complex carbohydrates
D) Specific addition of thiamine riboflavin niacin and iron to white flour
B) Addition of a nutrient to a food in order to assure the distribution of that nutrient to a target population group
_______ Is responsible for the final stages of oxidation of fatty acids, carbohydrates, amino acids and other fuels in the presence of oxygen
A) passive diffusion
B) electron transfer
C) filtration
B) electron transfer
Oxidation-reduction acceptors are called ________
A) lipids
B) electrons
C) cytochromes
D) free radicals
C) cytochromes
Electrons passing from one cytochrome to another in an electrochemical proton gradient require what two nutrients?
A) b12 and coQ10
B) iron and b6
C) B6 and b12
D) iron and coQ10
D) iron and CoQ10
The final stage of electron transfer is when cytochrome oxidase transfers electrons and accompanying protons to oxygen to form______?
A) water
B) carbon dioxide
C) lipids
D) pyruvate
A) water
Coenzyme A is derived from;
A) pyrodoxine
B) pantothenic acid
C)tetrahydrobiopterin
D) cobalamin
B) pantothenic acid
_____ Are proteins whose function is to bind substrates and catalyze their conversion to reaction products differing from the substrates in chemical structure and composition by reducing the reactions required energy of activation
A) coenzyme
B) cofactors
C) enzyme
D) vitamin
C) enzyme
True or false: Enzymes are not consumed by the reactions they catalyze and enzymes return to original state when reaction is complete
True
______ Is an organic compound required by an enzyme in order for the enzyme to be able to reduce the required energy of activation for a reaction
A) coenzyme
B) cofactors
C) enzyme
D) vitamin
A) coenzyme
________ Is a nutrient that is required by an enzyme for full activation of the enzyme and is not consumed by the reaction
A) coenzyme
B) cofactors
C) enzyme
D) vitamin
B) cofactors
