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Quiz of chemical preservation

Quiz of chemical preservation

Question 1 of 10

1

Before we learn about food preservatives, we have to know that all microorganisms are harmful in foods.

Select one of the following:

  • True
  • False

Explanation

Question 2 of 10

1

Food that has a high pH value give a greater effect in sulfur dioxide against the molds compared with low pH.

Select one of the following:

  • True
  • False

Explanation

Question 3 of 10

1

When we add sorbates at maximum value which is 0.2%, the taste of foods may change.

Select one of the following:

  • True
  • False

Explanation

Question 4 of 10

1

Examples of Parabens are tomato sauce, soft drinks and salad dressings.

Select one of the following:

  • True
  • False

Explanation

Question 5 of 10

1

Is it safe to use chemicals for food preservation that are not listed as GRAS by FDA regulations?

Select one of the following:

  • True
  • False

Explanation

Question 6 of 10

1

Preserve foods by using salt and sugar works by

Select one of the following:

  • lowering osmotic pressure

  • creating a hypertonic environment.

  • creating a hypotonic environment.

  • raising pH

Explanation

Question 7 of 10

1

Nitrite prevents the growth of:

Select one of the following:

  • Pseudomonas aeruginosa

  • Clostridium botulinum

  • Escherichia coli

  • ‎Salmonella

Explanation

Question 8 of 10

1

Vitamin C and vitamin E, BHA and BHT, and sulfites are all

Select one of the following:

  • antimicrobial agents

  • flavor enhancers

  • incidental food additives

  • antioxidants.

Explanation

Question 9 of 10

1

The effectiveness of many chemical preservatives depends primarily on the food

Select one of the following:

  • water content.

  • temperature.

  • pH.

  • All of the above.

Explanation

Question 10 of 10

1

Potassium sorbate is responsible for

Select one of the following:

  • stabilize red color of meat

  • block the oxidation of glucose and pyruvate at the acetate level

  • prevent gassy spoilage

  • weakening of transmembrane gradient

Explanation

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