Food Chemistry

Physical or chemical change? Spoiling food (food going bad) sitting out on the counter.

• Physical change

• Chemical change

Tags

NGSS.MS-PS1-5

NGSS.MS-PS1-2

Eating and digesting food is considered a pysical AND chemical change.

• True

• False

Tags

NGSS.MS-PS1-5

NGSS.MS-PS1-2

Proteins, CHOs, and Lipids all contain which 3 elements?

• N, P, K

• C, H, N

• C, H, O

• N, H, O

Tags

NGSS.HS-LS1-1

NGSS.HS-LS1-6

Which of the following is NOT a function of carbohydrates?

• reducing agent

• solids replacement

• palatability

• emulsifier

The Maillard Reaction is a chemical reaction between ____ and ____ to produce color, aromas, and flavors.

• sugars, amino acids

• sugars, starches

• sugars, sugars

• amino acids, lipids

Tags

NGSS.MS-PS1-5

What is the basic unit of a carbohydrate?

• amino acid

• fatty acid

• monosaccharide

• sugar

An inverted sugar is the chemical breakdown of a ______ into its separate monosaccharides.

• polysaccharide

• disaccharide

• polypeptide

• peptide

Tags

NGSS.MS-LS1-7

Which of the following is a primary function of proteins in food chemistry?

• Energy storage

• Catalyzing biochemical reactions

• Providing sweetness

• Acting as emulsifiers

What is the main purpose of using emulsifiers in food products?

• To enhance flavor

• To improve texture

• To prevent separation of ingredients

• To increase nutritional value

Which vitamin is known to be a powerful antioxidant in food chemistry?

• Vitamin A

• Vitamin C

• Vitamin D

• Vitamin K