FDSC 110: Mandatory Assessment in class
Study online at https://quizlet.com/_j2731b
What typically maWhat typically makes up a coenzyme?
salt
mineral vitamin
simple sugar
vitamin
Refer to the lock and key diagram. What does letter D
product
represent?
All of the following are undesirable enzymatic reactions
except
Autolysis
Improving yields in fruit juice processing
Improving yields in fruit juice processing
Microbial Spoilage
Oxidation and rancidity
What imparts the characteristic dark hue and flavor in
coffee, tea, cocoa and raisins?
Polyphenol oxidase
Polyphenol oxidase
Papain
Bromeline
Glucose oxidase
What is the name for the compound that the enzyme
works on?
substrate
substrate
products
competitor
active site
What is the name for the compound(s) that are released
at the end of the process?
products
active site
substrate
1/7
, FDSC 110: Mandatory Assessment in class
Study online at https://quizlet.com/_j2731b
competitor
products
Refer to the lock and key diagram. What letter represents
G
the active sites?
Refer to the lock and key diagram. What letter represents
A
the substrate?
Caramelizing is an enzymatic reaction. True
Refer to the lock and key diagram. What letter represents
B
the enzyme substrate complex?
What happens to the reaction in the diagram? The reaction stops
Refer to the lock and key diagram. What is required as an
water
input at letter E?
What typically makes up a cofactor?
mineral
simple sugar mineral
salt
vitamin
What makes up the smallest part of an enzyme and is the
active site?
carbohydrate
coenzyme and/or cofactor
protein
coenzyme and/or cofactor
water
Which of the following is not a function of carbohydras-
es?
Form milk curds
Form milk curds
Retard Staling
Improve flour and dough quality
Bleach flour
2/7
Study online at https://quizlet.com/_j2731b
What typically maWhat typically makes up a coenzyme?
salt
mineral vitamin
simple sugar
vitamin
Refer to the lock and key diagram. What does letter D
product
represent?
All of the following are undesirable enzymatic reactions
except
Autolysis
Improving yields in fruit juice processing
Improving yields in fruit juice processing
Microbial Spoilage
Oxidation and rancidity
What imparts the characteristic dark hue and flavor in
coffee, tea, cocoa and raisins?
Polyphenol oxidase
Polyphenol oxidase
Papain
Bromeline
Glucose oxidase
What is the name for the compound that the enzyme
works on?
substrate
substrate
products
competitor
active site
What is the name for the compound(s) that are released
at the end of the process?
products
active site
substrate
1/7
, FDSC 110: Mandatory Assessment in class
Study online at https://quizlet.com/_j2731b
competitor
products
Refer to the lock and key diagram. What letter represents
G
the active sites?
Refer to the lock and key diagram. What letter represents
A
the substrate?
Caramelizing is an enzymatic reaction. True
Refer to the lock and key diagram. What letter represents
B
the enzyme substrate complex?
What happens to the reaction in the diagram? The reaction stops
Refer to the lock and key diagram. What is required as an
water
input at letter E?
What typically makes up a cofactor?
mineral
simple sugar mineral
salt
vitamin
What makes up the smallest part of an enzyme and is the
active site?
carbohydrate
coenzyme and/or cofactor
protein
coenzyme and/or cofactor
water
Which of the following is not a function of carbohydras-
es?
Form milk curds
Form milk curds
Retard Staling
Improve flour and dough quality
Bleach flour
2/7
