chapter 16 food: molecular gastronomy

Chapter 16 Food: Molecular Gastronomy

James A. NobletCalifornia State University San Bernardino, CA 2007 Prentice Hall

Chemistry for Changing Times, 11th edition

John W. Hill and Doris K. Kolb

Sucrose, or regular table sugar, is a disaccharide composed of glucose and______.

1. Galactose 2. Amylose3. Fructose4. Lactose5. Mannose

Sucrose, or regular table sugar, is a disaccharide composed of glucose and______.

1. Galactose 2. Amylose3. Fructose4. Lactose5. Mannose

Fats are composed mostly of fatty acid-glycerol esters, also called ________.

1. Polyglycerides2. Monoglycerides 3. Diglycerides4. Triglycerides5. Tetraglycerides

Fats are composed mostly of fatty acid-glycerol esters, also called ________.

1. Polyglycerides2. Monoglycerides 3. Diglycerides4. Triglycerides5. Tetraglycerides

Which of the following is a water-soluble vitamin?

1. A2. C3. D4. K5. E

Which of the following is a water-soluble vitamin?

1. A2. C3. D4. K5. E

Ascorbic Acid or Vitamin C

Chemicals that are known to cause cancer are called____.

1. Mutagens2. Teratogens3. Canceriferous4. Toxic5. Carcinogens

Chemicals that are known to cause cancer are called____.

1. Mutagens2. Teratogens3. Canceriferous4. Toxic5. Carcinogens

There are ____ essential amino acids, which cannot be synthesized by humans and therefore must be obtained

through dietary proteins.

1. Three 2. Five3. Seven4. Nine5. Eleven

There are ____ essential amino acids, which cannot be synthesized by humans and therefore must be obtained

through dietary proteins.

1. Three 2. Five3. Seven4. Nine5. Eleven

This child is afflicted with the protein-deficiency disease called kwashiorkor.