FST10MT2 Key

FST10MT2 Key - 1 The caloric value for lipids is Kcals/gram...

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1 1) The caloric value for lipids is ____ Kcals/gram. a) 3 b) 4 c) 6 d) 9 e) 11 2) Cholesterol occurs in foods derived from either animals or plants. a) True b) False 3) For some plant foods, there is scientific evidence suggesting correlations between their pigments and healthful properties. a) True b) False 4) At room temperature Oils are ____ ; Fats are ____. a) Liquid; solid b) Solid; liquid c) Liquid; liquid d) Solid; solid
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2 5) The plant which provides the largest source of Fats the US is a) sunflower b) corn c) canola d) olive e) soybean 6) Olive oil comes from what part of the olive tree? a) seeds b) leaves c) roots d) fruits 7) Which enzyme hydrolyzes triglycerides to free fatty acids? a) protease b) lipase c) amylase d) invertase 8) Fats contain more saturated fatty acids than oils, and therefore fats have higher melting point temperatures. a) True b) False
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9) Which of the following represents the major triglyceride in chocolate a) SSS b) UUU c) SUS d) USU 10) Cis double bonds occur naturally in fatty acids found in plant oils . a) True b) False 11) Glutamate is primary responsible for the taste of a) Spicy b) Sweet c) Bitter d) Umami 12) Among the 20 common amino acids, how many are essential amino acids? a) 6
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This note was uploaded on 02/07/2011 for the course FST 10 taught by Professor Jack during the Summer '08 term at UC Davis.

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FST10MT2 Key - 1 The caloric value for lipids is Kcals/gram...

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