L&P1

A mixed triglyceride is composed of...

• Glycerol + 3 identical fatty acid chains

• Glycerol + 3 mixed fatty acid chains

• Glycerol + 4 identical fatty acid chains

• Glycerol + 4 mixed fatty acid chains

A fatty acid is a hydrocarbon chain with...

• A methyl group (CH3) and an amino group (NH2)

• A carboxyl group (COOH) and an amino group (NH2)

• A methyl group (CH3) and a carboxyl group (COOH)

• An omega (Ჲ) group and a carboxyl group (COOH)

During hydrogenation, trans fats are created. Which of the following statements is correct?

• H atoms are re-arranged on opposite sides of the DB

• H atoms are re-arranged so they are on the same side of the double bond

• H atoms are removed

• H atoms are added

Which of the following correctly describes the functional uses of fats in food

• Melting, crystallisation, denaturation, aeration, colloids

• Melting, aeration, lubrication, enzymes

• Melting, crystallisation, aeration, lubrication

• Denaturation, emulsification, melting, colloids

"Low fat" products must contain 30% less fat than a similar (standard) product.

• True

• False

Which of the following has the most protein per 100g?

• Peanuts (dried & roasted)

• Chicken (lean)

• Cheese (parmesan)

• Lentils (dried)

Protein Digestibility Corrected Amino Acid Score (PDCAAS)=

• Comparing the AA profile of the test protein against a standard AA profile

• Weight gain of test subject/intake of a particular food during test period

Some amino acids are conditionally essential because...

• Not everyone needs some AAs

• Diets differ between populations - some are naturally low in specific AAs

• Populations differ genetically, effecting no. of AAs synthesised

• Some AAs are more pleasant to eat than others

The structure of protein is determined by...?

• It's length

• It's weight

• It's colour

• It's amino acid (AA) sequence

The role of proteins in food includes:

• Denaturation, Melting point, Enzymes, Creaminess, Gluten formation

• Enzymes, Gluten formation, Heat transfer, Lubrication, Colloids

• Denaturation, Enzymes, Gluten formation, Colloids, Emulsifiers

• Colloids, Emulsifiers, Aeration, Melting point, Heat transfer, creaminess