CCS Food Chemistry & Biochemistry 2

Question 1

Which enzyme causes enzymatic browning in cut apples and potatoes when exposed to oxygen?

Accepted Answer

Polyphenol oxidase

Answer

Amylase

Answer

Protease

Answer

Lipase

Question 2

What is a protein's isoelectric point (pI)?

Accepted Answer

The pH at which a protein has no net electrical charge

Answer

The temperature at which a protein denatures

Answer

The molecular weight of the protein

Answer

The protein concentration required for gelation

Question 3

Which type of dietary fiber is fermented by colonic bacteria to yield beneficial short-chain fatty acids (SCFAs)?

Accepted Answer

Soluble prebiotic fiber

Answer

Cellulose

Answer

Insoluble fiber

Answer

Lignin

Question 4

What is the primary antioxidant function of ascorbic acid (Vitamin C) in food systems?

Accepted Answer

It donates electrons to free radicals, preventing oxidation

Answer

It thickens sauces by swelling

Answer

It provides sweetness through receptor binding

Answer

It releases CO₂ as a leavening agent

Question 5

Which monosaccharide is the primary circulating sugar in human blood and the central fuel for cellular metabolism?

Accepted Answer

Glucose

Answer

Fructose

Answer

Galactose

Answer

Sucrose

Question 6

What distinguishes caramelization from the Maillard reaction at a chemical level?

Accepted Answer

Caramelization involves only sugar thermal decomposition; Maillard requires amino acids and sugars

Answer

Caramelization requires amino acids; Maillard does not

Answer

Caramelization produces no color; Maillard produces brown pigments

Answer

Caramelization requires oxygen; Maillard is anaerobic

Question 7

Which lipid class provides the highest caloric density at 9 kcal per gram?

Accepted Answer

Triglycerides

Answer

Phospholipids

Answer

Sterols

Answer

Glycolipids