Introduction to Food Science and Food Systems 2nd Edition by Rick Parker-Test Bank

Test Bank For Introduction to Food Science and Food Systems 2nd Edition by Rick Parker

ISBN-10:143548939X , ISBN-13:978-1435489394

Chapter 3

True / False

1. ​Amino acids be part of by forming peptide bonds.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: PROTEINS

2. Indicators of dehydration embody sluggish heartbeat, hypertension, and damp pores and pores and skin.​

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: WATER

3. ​Some meals elements, referred to as antioxidants, function to inhibit the oxidation of meals lipids.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: LIPIDS

4. Ldl ldl cholesterol is taken into consideration an important nutrient because of the physique cannot produce the entire ldl ldl cholesterol it desires.​

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: LIPIDS

5. Glucose, fructose, and galactose are three widespread hexoses.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: CARBOHYDRATES

6. ​There are six courses of nutritional vitamins: proteins, lipids, carbohydrates, dietary nutritional vitamins, minerals, and water.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: INTRODUCTION

7. Fat-soluble dietary nutritional vitamins embody ​the B dietary nutritional vitamins and vitamin C.

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: VITAMINS

8. ​Cabbage and broccoli are great sources of flavonoids, isoflavanoids, and completely different polyphenols that act as antioxidants and estrogenic agonists and antagonists.

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: PHYTOCHEMICALS

9. ​Sodium maintains the acid base steadiness exterior the cells and regulates the osmosis of physique fluids.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: MINERALS

10. Throughout the physique about 20 % ​of the iron is throughout the purple blood cells and 60 % is throughout the muscle tissues.

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: MINERALS

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Test Bank For Introduction to Food Science and Food Systems 2nd Edition by Rick Parker