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Quiz about Food Science Fun
Quiz about Food Science Fun

Food Science Fun Trivia Quiz


This is a quiz about the science and chemistry of food. Hope you enjoy!

A multiple-choice quiz by percussionpro. Estimated time: 4 mins.
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Time
4 mins
Type
Multiple Choice
Quiz #
250,697
Updated
Dec 03 21
# Qns
10
Difficulty
Tough
Avg Score
5 / 10
Plays
2043
Last 3 plays: Guest 45 (6/10), Guest 75 (6/10), Guest 134 (2/10).
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Question 1 of 10
1. Which of the following is NOT a necessary component of a Maillard browning reaction? Hint


Question 2 of 10
2. What is the primary protein in traditional marshmallows? Hint


Question 3 of 10
3. What is the second largest component in milk? Hint


Question 4 of 10
4. What is the basic formula for carbohydrates? Hint


Question 5 of 10
5. Proteins may be denatured by all of the following EXCEPT: Hint


Question 6 of 10
6. What taste is associated with hydrogen ions supplied by acids like vinegar and by acid salts such as cream of tartar? Hint


Question 7 of 10
7. What organic acid occurs naturally in cranberries, prunes, cinnamon, and cloves? Hint


Question 8 of 10
8. What common food gets its flavor from microorganisms? Hint


Question 9 of 10
9. What is the primary colorant used to color cheese? Hint


Question 10 of 10
10. What chemical is used to test for sugars in a food? Hint



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Most Recent Scores
Mar 25 2024 : Guest 45: 6/10
Mar 19 2024 : Guest 75: 6/10
Mar 14 2024 : Guest 134: 2/10
Mar 14 2024 : Guest 204: 2/10
Mar 12 2024 : Guest 74: 5/10
Feb 27 2024 : Guest 66: 0/10
Feb 20 2024 : Guest 198: 4/10
Feb 16 2024 : Guest 123: 1/10
Feb 11 2024 : Guest 103: 6/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. Which of the following is NOT a necessary component of a Maillard browning reaction?

Answer: Sulfur-containing compound

The Maillard reaction is basically what gives some food its coloring and flavor.
2. What is the primary protein in traditional marshmallows?

Answer: Gelatin

Pectin is in fruit walls, whey is used in certain cheeses, and casein is in milk and some types of paint.
3. What is the second largest component in milk?

Answer: Sugar

There are many types of milk, but the most known, cow milk, consists of the following(rounded to the nearest whole %):

87% water
5% sugar
4% fat
3% casein
1% ash
1% albumin
4. What is the basic formula for carbohydrates?

Answer: Cx(H2O)y

C6H12O6 is the formula for sugars.

The other two are not even real.
5. Proteins may be denatured by all of the following EXCEPT:

Answer: Carbohydrates

Heat, acids, and bases all cause chemical reactions, which change things or "denature" them. A carbohydrate would just create a mixture.
6. What taste is associated with hydrogen ions supplied by acids like vinegar and by acid salts such as cream of tartar?

Answer: Sour

Sweetness comes from sugars. Saltiness comes from sodium. Bitterness comes from organic bases.
7. What organic acid occurs naturally in cranberries, prunes, cinnamon, and cloves?

Answer: Benzoic acid

Citric acid is in citrus fruits. Hydrochloric acid is for cleaning rusted iron and steel. Lactic acid is in milk.
8. What common food gets its flavor from microorganisms?

Answer: Cheese

Cheese gets its flavor from certain molds and various other microorganisms that grow on it. The other three are cooked well above the danger zone of 40-140 degrees Fahrenheit, so the microorganisms on them would be killed.
9. What is the primary colorant used to color cheese?

Answer: Annato

Annato is also used for coloring in butter, rice, and fish.
10. What chemical is used to test for sugars in a food?

Answer: Benedict's Solution

Sudan III is a fat test, Biuret solution is used for protein tests, and Iodine tests for starch.
Source: Author percussionpro

This quiz was reviewed by FunTrivia editor crisw before going online.
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