Solutions
Atoms and all that jazz
Additives
Lipids
Misc
100
What is the formula for finding an unknown volume?
What is C1V1=C2V2
100
What is the mass of a Neon atom with 10 protons and 11 neutrons?
What is 21 AMU?
100
Name a possibly harmful additive used in processed meats like hot dogs and ham.
What is sodium nitrate or nitrite.
100
What is hydrogenation?
What is adding hydrogen to unsaturated fats.
100
Nickel poisoning can present with symptoms of headache, nausea, vomiting, chest pains and difficulty breathing. Nickel poisoning can occur with the drinking of contaminated food or water. A test will be done to determine the presence of nickel in a samples of water. Nickel will have absorbance peaks at ~390, ~650 and ~725 nm. Which of these if any shows nickel contamination in this absorbance spectrum?
B
200
If a solution has a starting concentration of 56% and a volume of 100 ml, what is the final volume for a solution with a concentration of 5%?
What is 1120 ml.
200
What is the difference between the atomic number and the atomic mass?
What is the Atomic number is the number of protons and the atomic mass is the number of protons and neutrons.
200
What kind of additive is Tartrazine?
What is a food dye.
200
What percent of the calories come from saturated fats if the food label indicates 340 Calories and the total saturated fats is 12 grams?
What is 31.7% (32% is also acceptable)
200
Polyphenol oxidase is a type of ________.
And for an extra 50 points - what does it cause?
Enzyme
Browning
300
How much water should be added to 100 ml of a 76% juice concentration mixture to arrive at a final concentration of 20%?
What is 280 ml.
300
How many protons, neutrons, and electrons are in
What is
Protons = 19
Neutrons = 22
Electrons = 18
300
A soft drink has a mass of 10.39 grams in a volume of 10 ml. Using the chart. What is the percentage of sugar?
https://msmary.video.yuja.com/V/Video?v=9199437&a=19703808
What is about 10%
300
Classify these as saturated or unsaturated.
What is stearic is saturated and oleic is unsaturated
300
The hydrometer lab examines the relationship between the density of a beverage and its sugar content. What assumption is made concerning the other ingredients in the beverage and their effect on its density?
What is the coloring and flavoring ingredients have no effect on the percent of sugar.
400
Which solution contains the greatest concentration?
a) 0.5g of sugar in a 100 ml solution
b) 50 g of sugar in a 2500 ml solution.
c) 5 grams of sugar in 500 ml solution
What is 50 g of sugar in a 2500 ml solution.
400
A particular sodium atom has 11 protons, 12 neutrons, and 10 electrons. What is the mass and charge of this atom?
What is the atomic mass is 23 and charge is +1
400
What color is in the cuvette if this is the spectrum?
Blue or Blue #1
400
Which of these lipids would you consider the healthiest and why?
What is olive oil almost no saturated fats.
400
In molecular gastronomy technique of spherification using sodium alginate. Two of the Na are replaced with one Ca. This links the strands together creating a gel like solid. Chemically speaking the same thing should happen if the sodium alginate is in the presence of _____. (
Ca (no charge) Ba+2 K+1 O-2
What is Ba+2
500
A type of solution, that contains solute despite being saturated.
What is supersaturated
500
96% of the body is made from four elements, what are they?
What are
Carbon (C)
Oxygen (O)
Hydrogen (H)
Nitrogen (N)
500
If a fish was found to have 184 ppm of mercury, how much mercury was in a 150-gram serving?
What is 0.0276 grams (2.76 x 10^-2)
500
How many fused rings in Cholesteral?
What is 4
500
The Maillard reaction is one of the most important flavor-producing reactions in cooking. It is sometimes called the “browning reaction” in discussions of cooking, but that description is incomplete at best. The important thing about the Maillard reaction isn’t the color—it’s the flavors and aromas. The occurrence of the Maillard reaction in the cooking process is due to _____
What is the reaction of amino acids and sugars.