Properties of Food Science Review

Which compounds in the equation below are the reactants?

  C6H12O6 + 6 O2  🡪        6 CO2 + 6 H2 O

•   6 O2 and C6H12O6

•   C6H12O6 and 6 CO2 

•  6 CO2 

• 6 H2 O

Which compounds are the products?

  C6H12O6 + 6 O2  🡪        6 CO2 + 6 H2 O

•   C6H12O6 + 6 O2 

• 6 CO2 + 6 H2 O

•   C6H12O6

•   6 O2 

Enzymes typically end in what three letters?

• -ise

• -ish

• -ase

• -ist

A chemical reaction can be sped up by adding a substance called a/n _____________

• catalyst

• product

• reactant

• active site

The energy needed to start a chemical reaction is called _______________ energy.

• chemical

• coffee

• activation

• enzyme

The portion of an enzyme molecule into which a specific substrate can fit is called the ____________.

• activation energy

• enzyme

• active site

• puzzle piece

What factors affect enzyme activity?

• ph, temperature, inhibitors

• pH, temperature, smell

• smell, color, temperature

• Inhibitors, smell, pH

The process of changing from a liquid to a solid or semi-solid state, especially by the addition of an enzyme or a change in temperature.

• coagulation

• foam

• rennet

• forming

A substance obtained from the stomachs of young mammals, especially calves, used to coagulate milk in cheesemaking.

• Rennet

• Whey

• Nomad

• Cheese

Which of the following statements is TRUE?

• Processed cheese products do not contain any additional ingredients

• Milk is easier to store and transport than cheese, making it a more valuable commodity

• The discovery of cheesemaking was not useful until the refrigerator was invented in 1913

• The discovery of cheesemaking impacted farmers by allowing them to preserve milk and eat it during times of food scarcity and/or long winters