Test
Quiz of chemical preservation
Preguntas del test (10)
1Before we learn about food preservatives, we have to know that all microorganisms are harmful in foods.
- AVerdadero
- BFalso
2Food that has a high pH value give a greater effect in sulfur dioxide against the molds compared with low pH.
- AVerdadero
- BFalso
3When we add sorbates at maximum value which is 0.2%, the taste of foods may change.
- AVerdadero
- BFalso
4Examples of Parabens are tomato sauce, soft drinks and salad dressings.
- AVerdadero
- BFalso
5Is it safe to use chemicals for food preservation that are not listed as GRAS by FDA regulations?
- AVerdadero
- BFalso
6Preserve foods by using salt and sugar works by
- Alowering osmotic pressure
- Bcreating a hypertonic environment.
- Ccreating a hypotonic environment.
- Draising pH
7 Nitrite prevents the growth of:
- APseudomonas aeruginosa
- BClostridium botulinum
- CEscherichia coli
- DSalmonella
8Vitamin C and vitamin E, BHA and BHT, and sulfites are all
- Aantimicrobial agents
- Bflavor enhancers
- Cincidental food additives
- Dantioxidants.
9The effectiveness of many chemical preservatives depends primarily on the food
- Awater content.
- Btemperature.
- CpH.
- DAll of the above.
10Potassium sorbate is responsible for
- Astabilize red color of meat
- Bblock the oxidation of glucose and pyruvate at the acetate level
- Cprevent gassy spoilage
- Dweakening of transmembrane gradient
Información
- Descripción
- quiz
- Autor
- pedangpena007
- Idioma
- English
- Visitas
- 453
- Etiquetas
- Valoración
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