FSHN 101 Exam 3 – Food Science and Human Nutrition – Review Notes and
Practice Material
what atom is present in proteins that is not present in carbohydrates? - ANS ✔✔nitrogen
sequential order of amino acids linked together by peptide bonds - ANS ✔✔primary
3-D structure which includes helical and pleated sheet structures - ANS ✔✔secondary
3-D structure in which hydrophobic amino acids are located in the interior of the protein - ANS
✔✔tertiary
very large protein molecules in which more than one polypeptide chain is associated together -
ANS ✔✔quaternary
T/F: proteins are most soluble at their isolectric point - ANS ✔✔false
egg white beaten to form a meringue for a pie topping - ANS ✔✔beating
roasting meat - ANS ✔✔heat
adding acid to milk to produce yogurt - ANS ✔✔pH change
T/F: all proteins are enzymes - ANS ✔✔false
what functional property is of angel food cake? - ANS ✔✔foam formation
, what functional property is of gelatin dessert? - ANS ✔✔gelling
what functional property is of high protein beverages? - ANS ✔✔solubility
what functional property is of processed meats? - ANS ✔✔gelling and binding
T/F: a protein would perform well to provide dietary fiber - ANS ✔✔false
T/F: a protein would perform well to serve as a nutritional fortifier - ANS ✔✔true
T/F: a protein would perform well to bind water to increase solubility - ANS ✔✔true
T/F: a protein would perform well to foam formation - ANS ✔✔true
the building blocks of proteins are: - ANS ✔✔amino acids
what bond links together amino acids? - ANS ✔✔peptide bond
in the Maillard reaction results in the brown color of baked and roasted food involves reactions
between what during heating? - ANS ✔✔proteins and sugars
T/F: denaturation of proteins results in a change of the 3D structure of a protein due to changes
in the primary structure - ANS ✔✔false
major constituent of meat - ANS ✔✔water
Practice Material
what atom is present in proteins that is not present in carbohydrates? - ANS ✔✔nitrogen
sequential order of amino acids linked together by peptide bonds - ANS ✔✔primary
3-D structure which includes helical and pleated sheet structures - ANS ✔✔secondary
3-D structure in which hydrophobic amino acids are located in the interior of the protein - ANS
✔✔tertiary
very large protein molecules in which more than one polypeptide chain is associated together -
ANS ✔✔quaternary
T/F: proteins are most soluble at their isolectric point - ANS ✔✔false
egg white beaten to form a meringue for a pie topping - ANS ✔✔beating
roasting meat - ANS ✔✔heat
adding acid to milk to produce yogurt - ANS ✔✔pH change
T/F: all proteins are enzymes - ANS ✔✔false
what functional property is of angel food cake? - ANS ✔✔foam formation
, what functional property is of gelatin dessert? - ANS ✔✔gelling
what functional property is of high protein beverages? - ANS ✔✔solubility
what functional property is of processed meats? - ANS ✔✔gelling and binding
T/F: a protein would perform well to provide dietary fiber - ANS ✔✔false
T/F: a protein would perform well to serve as a nutritional fortifier - ANS ✔✔true
T/F: a protein would perform well to bind water to increase solubility - ANS ✔✔true
T/F: a protein would perform well to foam formation - ANS ✔✔true
the building blocks of proteins are: - ANS ✔✔amino acids
what bond links together amino acids? - ANS ✔✔peptide bond
in the Maillard reaction results in the brown color of baked and roasted food involves reactions
between what during heating? - ANS ✔✔proteins and sugars
T/F: denaturation of proteins results in a change of the 3D structure of a protein due to changes
in the primary structure - ANS ✔✔false
major constituent of meat - ANS ✔✔water
