1. Chapter 16 Food: Molecular Gastronomy James A. Noblet California State University San Bernardino, CA  2007 Prentice Hall Chemistry for Changing Times, 11 th edition John W. Hill and Doris K. Kolb

2. Sucrose, or regular table sugar, is a disaccharide composed of glucose and______. 1.Galactose 2.Amylose 3.Fructose 4.Lactose 5.Mannose

3. Sucrose, or regular table sugar, is a disaccharide composed of glucose and______. 1.Galactose 2.Amylose 3.Fructose 4.Lactose 5.Mannose

4. Fats are composed mostly of fatty acid-glycerol esters, also called ________. 1.Polyglycerides 2.Monoglycerides 3.Diglycerides 4.Triglycerides 5.Tetraglycerides

5. Fats are composed mostly of fatty acid-glycerol esters, also called ________. 1.Polyglycerides 2.Monoglycerides 3.Diglycerides 4.Triglycerides 5.Tetraglycerides

6. Which of the following is a water-soluble vitamin? 1.A 2.C 3.D 4.K 5.E

7. Which of the following is a water-soluble vitamin? 1.A 2.C 3.D 4.K 5.E Ascorbic Acid or Vitamin C

8. Chemicals that are known to cause cancer are called____. 1.Mutagens 2.Teratogens 3.Canceriferous 4.Toxic 5.Carcinogens

9. Chemicals that are known to cause cancer are called____. 1.Mutagens 2.Teratogens 3.Canceriferous 4.Toxic 5.Carcinogens

10. There are ____ essential amino acids, which cannot be synthesized by humans and therefore must be obtained through dietary proteins. 1.Three 2.Five 3.Seven 4.Nine 5.Eleven

11. There are ____ essential amino acids, which cannot be synthesized by humans and therefore must be obtained through dietary proteins. 1.Three 2.Five 3.Seven 4.Nine 5.Eleven This child is afflicted with the protein- deficiency disease called kwashiorkor.