Food Science Quiz: Trivia Exam!

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  • 1/35 Questions

    Which is the false statement?

    • Food science is the mass production of food products from raw animal and plant materials utilizing the principles of engineering
    • The IFT definition for food science implies that it is a discipline based upon biology, physical sciences, and engineering
    • Nutrition involves the study of what happens to foods after consumption to promote and maintain health
    • Food science and technology is concerned with aspects of agricultural, avian, mammalian, and marine food materials
    • Food science involves the study of quality aspects of foods prior to consumption
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About This Quiz

Food Science refers to a detailed study of food products that incorporate development, design, packaging, shelf-life studies, and consumer survey. It includes many disciplines such as biology, chemical engineering, and biochemistry to understand food processes. This quiz will test your knowledge about the different techniques and importance of food science. Let's try it out.

Food Science Quiz: Trivia Exam! - Quiz

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  • 2. 

    The manufacture of a HFCS (high fructose corn syrup)- sweetened soft drink involves the __________________ processing industry.

    • Beverage

    • Fats and oil

    • Corn

    • Both (a) and (b)

    • Both (a) and (c)

    Correct Answer
    A. Both (a) and (c)
    Explanation
    The manufacture of a HFCS (high fructose corn syrup)- sweetened soft drink involves the beverage processing industry and the corn processing industry. The beverage processing industry is involved in the production of the soft drink itself, while the corn processing industry is involved in the extraction and processing of corn to produce high fructose corn syrup, which is used as a sweetener in the soft drink. Therefore, both (a) and (c) are correct.

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  • 3. 

    This food scientist/technologist work area involves sampling raw products to ensure conformity to purchasing specifications.

    • Product development

    • Experimentation

    • Quality control

    • Marketing

    • Sensory research

    Correct Answer
    A. Quality control
    Explanation
    The correct answer is quality control because this food scientist/technologist is responsible for sampling raw products to ensure that they meet the purchasing specifications. Quality control involves inspecting and testing products to ensure that they meet the required standards and do not have any defects or deviations. By sampling raw products, the food scientist/technologist can identify any potential issues or non-conformities and take appropriate actions to maintain the quality of the products. This is an essential aspect of ensuring that the final food products meet the desired quality and safety standards.

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  • 4. 

    Which sequence most accurately represents the scientific method approach?

    • Problem hypothesis experiment publish

    • Problem hypothesis experiment conclusion

    • Experiment  plan interpret hypothesis

    • Plan hypothesis experiment report

    • Plan hypothesis experiment publish

    Correct Answer
    A. Problem hypothesis experiment conclusion
    Explanation
    The correct answer is problem → hypothesis → experiment → conclusion. This sequence accurately represents the scientific method approach because it starts with identifying a problem or question, formulating a hypothesis to explain the problem, conducting an experiment to test the hypothesis, and finally drawing a conclusion based on the results of the experiment. This sequence follows the logical and systematic process of the scientific method.

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  • 5. 

    Which branch of food science focuses the most on the functional properties of proteins?

    • Food microbiology

    • Food engineering

    • Food chemistry

    • Food processing

    • Sensory evaluation

    Correct Answer
    A. Food chemistry
    Explanation
    Food chemistry focuses on the composition, structure, and properties of food components, including proteins. Proteins play a crucial role in the functional properties of food, such as texture, emulsification, and foaming. Therefore, food chemistry is the branch of food science that focuses the most on understanding and studying the functional properties of proteins in food.

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  • 6. 

    Which statement is true?

    • The physical state of water depends on the motion of oxygen molecules

    • Water molecules in steam are more closely aligned than in ice

    • The physical state of water depends on the motion of H2O molecules

    • Water molecules in liquid water are more closely aligned than in ice

    • The physical state of water depends on the motion of hydrogen molecules

    Correct Answer
    A. The physical state of water depends on the motion of H2O molecules
    Explanation
    The physical state of water depends on the motion of H2O molecules. This is because water is composed of H2O molecules, and the arrangement and movement of these molecules determine whether water exists as a solid (ice), liquid, or gas (steam). In the solid state, the H2O molecules are closely packed and have limited movement. In the liquid state, the molecules are still closely packed but have more freedom to move and slide past each other. In the gas state, the molecules are far apart and move freely. Therefore, the motion of H2O molecules is the determining factor for the physical state of water.

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  • 7. 

    What is the meaning of the statement “a reduced-fat peanut butter represents an O/W emulsion, in which one phase is the continuous phase, and the other is the dispersed phase”?

    • In reduced fat peanut butter, water is the dispersed phase

    • After grinding peanuts, a stable emulsion results, one that will not separate

    • There is only one phase in reduced fat peanut butter

    • In reduced fat peanut butter, water is the continuous phase

    • In reduced fat peanut butter, oil is the continuous phase

    Correct Answer
    A. In reduced fat peanut butter, water is the continuous phase
    Explanation
    reduced fat peanut butter ---> oil/ water = dispursed/ continuous

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  • 8. 

    Which is NOT a type of infant formula as described in the article summary in the chapter one challenge?

    • Starch-based

    • Whey protein-based

    • Casein protein-based

    • Soy-based

    • Cow's milk-based

    Correct Answer
    A. Starch-based
    Explanation
    The article summary in the chapter one challenge describes different types of infant formula. It mentions whey protein-based, casein protein-based, soy-based, and cow's milk-based formulas. However, it does not mention anything about starch-based formula. Therefore, starch-based formula is NOT a type of infant formula as described in the article summary.

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  • 9. 

    You are working to develop a new soy infant formula. You realize that 2 key amino acids required to be present in adequate amounts for infants are cysteine (cys) and methionine (met). Analysis of your formulation shows 3.98 mg of cys + met per gram of protein present in your product. What should you conclude? (Hint: Human breast milk has about 4 grams of cys + met per 100 grams of milk protein).

    • Your formulation provides an adequate amount of these two nutrients

    • Your formulation does NOT provide an adequate amount of these two nutrients

    • There is insufficient data provided to answer this question

    Correct Answer
    A. Your formulation does NOT provide an adequate amount of these two nutrients
    Explanation
    Based on the information provided, the formulation contains 3.98 mg of cysteine and methionine per gram of protein. In comparison, human breast milk has about 4 grams of cysteine and methionine per 100 grams of milk protein. Therefore, the formulation falls short in providing an adequate amount of these two nutrients, as it has a significantly lower concentration than that found in breast milk.

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  • 10. 

    Cheese …  (read carefully)

    • Is formed from milk proteins that bond to each other when pH is lowered to pH 4.6

    • Is made when milk proteins reach their isoelectric pH of pH 10

    • Is a poor source of calcium and phosphorus compared to sour cream

    • Is formed from acidified milk because the proteins repel each other at pH 4.6

    • Is formed by the coagulation of albumen protein

    Correct Answer
    A. Is formed from milk proteins that bond to each other when pH is lowered to pH 4.6
    Explanation
    Cheese is formed from milk proteins that bond to each other when the pH is lowered to pH 4.6. This means that when the pH of the milk is reduced to 4.6, the milk proteins undergo a process called coagulation, where they come together and form a solid mass. This process is crucial in cheese-making as it allows the proteins to form a network, trapping the fat and water molecules within, resulting in the formation of cheese.

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  • 11. 

    Suppose you measure the Brix/acid ratio of the same type of fruit from two suppliers (different parts of the country) and find supplier A = 7 and supplier B = 11. What might you conclude regarding the flavor of the juice manufactured from A vs. B?

    • Product B would be from California

    • They would have identical flavor

    • B is probably sweeter

    • B has a higher acid content

    • A is definitely sweeter

    Correct Answer
    A. B is probably sweeter
    Explanation
    The biggest number should be the sweetest product!

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  • 12. 

    Which is the FALSE statement?

    • In crystalline confectionery, the goal is to promote the formation of sugar crystals

    • A crystal forms when a group of sugar molecules collect around a nucleus

    • A nucleus is a limited aggregation of sugar molecules in a syrup solution

    • In the manufacture of gummy candies, it is desirable to generate many crystals

    • In noncrystalline confection, sugar crystal formation is prevented by adding interfering substances to block the movement of sucrose molecules toward each other

    Correct Answer
    A. In the manufacture of gummy candies, it is desirable to generate many crystals
    Explanation
    The statement "In the manufacture of gummy candies, it is desirable to generate many crystals" is false. Gummy candies are typically made using a process that prevents the formation of sugar crystals. This is done by adding interfering substances to the syrup solution, which block the movement of sucrose molecules and prevent crystal formation. Gummy candies have a smooth and chewy texture, which is achieved by inhibiting crystal growth. Therefore, generating many crystals is not desirable in the manufacture of gummy candies.

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  • 13. 

    A serving of Mama Plenty’s pudding has the following nutrient composition: 10 grams of fat, 2 grams of protein, 10 grams of water, and 15 grams of carbohydrate. Approximately how many calories (kcals) does it provide?

    • 125

    • 160

    • 250

    • 200

    • Cannot be determined

    Correct Answer
    A. 160
    Explanation
    To calculate the calories provided by the pudding, we need to multiply the grams of each nutrient by their respective calorie values. Fat provides 9 calories per gram, protein provides 4 calories per gram, carbohydrate provides 4 calories per gram, and water does not provide any calories. Therefore, the calories provided by the pudding can be calculated as follows: (10g fat x 9 calories/g) + (2g protein x 4 calories/g) + (15g carbohydrate x 4 calories/g) = 90 + 8 + 60 = 158 calories. Since the answer options are given in multiples of 5, the closest option is 160 calories.

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  • 14. 

    Which does not belong with the others?

    • Comminuted meat emulsion

    • Myofibrillar proteins stabilize fat droplets

    • Proteins contribute to the formation of a viscous gel matrix

    • Viscous gel matrix stabilizes the emulsion by promoting fat globule movement

    • In a meat emulsion it is undesirable for fat globules to coalesce (combine) into a fatty layer

    Correct Answer
    A. Viscous gel matrix stabilizes the emulsion by promoting fat globule movement
    Explanation
    The given options are all related to the formation and stabilization of a meat emulsion. They describe different aspects of how proteins and fat globules interact to create a stable emulsion. However, the statement "viscous gel matrix stabilizes the emulsion by promoting fat globule movement" does not fit with the others. The other options describe how proteins stabilize fat droplets, contribute to the formation of a gel matrix, and prevent fat globules from coalescing. In contrast, the statement about the viscous gel matrix promoting fat globule movement suggests a different mechanism that is not consistent with the other options.

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  • 15. 

    Which statement about metabolic reactions is FALSE?

    • Breakdown of fats into fatty acids and glycerol is an example of an catabolic reaction

    • Peptide synthesis from amino acids represents an anabolic reaction

    • Conversion of maltose into glucose is an example of an catabolic reaction

    • Anabolic reactions are important during digestion and absorption of food

    • Conversion of peptides into amino acids is an example of an catabolic reaction

    Correct Answer
    A. Anabolic reactions are important during digestion and absorption of food
    Explanation
    Anabolic reactions are not important during digestion and absorption of food. Anabolic reactions are responsible for building larger molecules from smaller ones, while catabolic reactions break down larger molecules into smaller ones. During digestion and absorption, catabolic reactions are more prominent as they break down complex molecules into simpler forms that can be absorbed by the body. Anabolic reactions, on the other hand, occur during processes like growth, repair, and synthesis of new molecules.

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  • 16. 

    Which statement is False?

    • Nitrogen equilibrium is when N in = N out

    • Zero nitrogen balance is the same as nitrogen equilibrium

    • Positive nitrogen balance is when N in > N out

    • Negative nitrogen balance is when N in < N out

    • Positive nitrogen balance is when N in < N out

    Correct Answer
    A. Positive nitrogen balance is when N in < N out
    Explanation
    A positive nitrogen balance occurs when the amount of nitrogen intake is greater than the amount of nitrogen excreted or lost from the body. This means that the body is retaining more nitrogen than it is losing. The given statement "positive nitrogen balance is when N in < N out" is false because it suggests that the nitrogen intake is less than the nitrogen excretion, which would result in a negative nitrogen balance.

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  • 17. 

    In a comminuted meat emulsion,

    • Actin and myosin stablize fat droplets

    • Actin and myosin contribute to the formation of a gel matrix

    • Actin and myosin minimize the fat globule movement

    • Choices a and b

    • Choices a, b, and c

    Correct Answer
    A. Choices a, b, and c
    Explanation
    In a comminuted meat emulsion, actin and myosin play multiple roles. They stabilize fat droplets by surrounding them and preventing them from coalescing. Additionally, actin and myosin contribute to the formation of a gel matrix, which helps to hold the emulsion together and provide structure. Finally, actin and myosin minimize the movement of fat globules, ensuring that the emulsion remains stable and does not separate. Therefore, all three choices (a, b, and c) are correct explanations for the roles of actin and myosin in a comminuted meat emulsion.

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  • 18. 

    The food industry has been experimenting with developing fat replacers over the years. The reasons for this include all of the following, except:

    • To decrease fat calories in foods

    • To provide consumers products that may help them achieve their body weight goals

    • To provide opportunities for new products and increase their sales

    • To eliminate fat from the diet

    • Through better understanding of ingredient functional properties, this approach has become possible

    Correct Answer
    A. To provide opportunities for new products and increase their sales
    Explanation
    The food industry has been experimenting with developing fat replacers for several reasons. These include decreasing fat calories in foods, providing consumers with products that may help them achieve their body weight goals, and eliminating fat from the diet. Through a better understanding of ingredient functional properties, this approach has become possible. However, the one reason that is not mentioned in the given options is to provide opportunities for new products and increase their sales.

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  • 19. 

    Which is NOT an alternative sweetener?

    • Sugar alcohol

    • Maltodextrin

    • Acesulfame - K

    • Sucralose

    • Aspartame

    Correct Answer
    A. Maltodextrin
    Explanation
    Maltodextrin is not an alternative sweetener because it is a carbohydrate derived from starch. It is commonly used as a thickening agent or filler in processed foods, but it is not primarily used as a sweetener. Sugar alcohol, acesulfame-K, sucralose, and aspartame, on the other hand, are all alternative sweeteners commonly used as sugar substitutes in various food and beverage products.

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  • 20. 

    Which statement regarding confectionery and chocolate is true?

    • They contain identical amounts of key nutrients

    • They contain no protein

    • They provide zero kcals

    • Hard candies contain more protein than dark chocolate

    • 100g of cocoa powder contains protein, calcium, potassium, and phosphorus

    Correct Answer
    A. 100g of cocoa powder contains protein, calcium, potassium, and phosphorus
    Explanation
    Cocoa powder is derived from cacao beans and is known to contain various nutrients such as protein, calcium, potassium, and phosphorus. This makes the statement that "100g of cocoa powder contains protein, calcium, potassium, and phosphorus" true. However, it should be noted that this statement does not imply that confectionery and chocolate in general contain these nutrients in the same amounts.

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  • 21. 

    In reduced ________ milk the enzyme _________ is added to react with the ___________ sugar naturally present in milk. The ___________ would be broken down by the ___________ enzyme treatment to yield __________ and _________, which are sweeter than the ________________ lactose.

    • Lactose, lactase, lactose, lactose, lactase, glucose, galactose, monosaccharide

    • Lactose, lactase, lactose, lactose, lactase, glucose, galactose, disaccharide

    • Lactase, lactase, lactose, lactose, lactase, glucose, fructose, disaccharide

    • Lactose, lactase, lactose, lactose, lactase, glucose, fructose, disaccharide

    • Lactose, lactase, lactose, lactose, lactase, glucose, fructose, monosaccharide

    Correct Answer
    A. Lactose, lactase, lactose, lactose, lactase, glucose, galactose, disaccharide
    Explanation
    In reduced lactose milk, the enzyme lactase is added to react with the lactose sugar naturally present in milk. The lactose would be broken down by the lactase enzyme treatment to yield glucose and galactose, which are sweeter than the original lactose. This process converts the lactose disaccharide into two monosaccharides, glucose and galactose.

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  • 22. 

    In a __________ emulsion, water is the predominant or ___________ phase (the solvent), while oil is the _____________ phase (the solute). In a(n) ___________ emulsion, the situation is opposite. _________ is the solvent, while _________ is the solute.

    • W/O, continuous, dispersed; O/W, oil, water

    • O/W, dispersed, continuous; W/O, oil, water

    • O/W, continuous, dispersed; W/O, water, oil

    • Stable, continuous, dispersed; unstable, oil, water

    • O/W, continuous, dispersed; W/O, oil, water

    Correct Answer
    A. O/W, continuous, dispersed; W/O, oil, water
    Explanation
    In an O/W emulsion, water is the predominant or continuous phase (the solvent), while oil is the dispersed phase (the solute). In a W/O emulsion, the situation is opposite. Oil is the solvent, while water is the solute.

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  • 23. 

    Which choice correctly matches food proteins with the correct food source?

    • Actin/red meat; avidin/egg white; casein/milk; collagen/red meat; lactoferrin/milk; lipoxygenase/soybean

    • Avidin/red meat; lipoxygenase/egg white; whey/milk; collagen/red meat; lactoferrin/milk; casein/soybean

    • Myosin/red meat; whey/egg white; casein/milk; collagen/red meat; avidin/milk; lipoxygenase/soybean

    • Choices (a) and (c)

    • None of these

    Correct Answer
    A. Actin/red meat; avidin/egg white; casein/milk; collagen/red meat; lactoferrin/milk; lipoxygenase/soybean
    Explanation
    The correct answer is (a) actin/red meat; avidin/egg white; casein/milk; collagen/red meat; lactoferrin/milk; lipoxygenase/soybean. This answer correctly matches each food protein with its correct food source. Actin is found in red meat, avidin is found in egg white, casein is found in milk, collagen is found in red meat, lactoferrin is found in milk, and lipoxygenase is found in soybean.

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  • 24. 

    The average percentage of iron absorbed is higher for beef than for spinach, which is an illustration of:

    • Biological value

    • Brix

    • Bionutrient value

    • Bioavailabilty

    • Biochemical index

    Correct Answer
    A. Bioavailabilty
    Explanation
    The given correct answer, bioavailability, refers to the extent to which a nutrient is absorbed and utilized by the body. In this context, it means that the body is able to absorb a higher percentage of iron from beef compared to spinach. This could be due to factors such as the form of iron present in each food, the presence of other compounds that enhance or inhibit iron absorption, or the body's ability to digest and absorb the iron. Overall, this suggests that beef is a more bioavailable source of iron compared to spinach.

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  • 25. 

    The ability of a food to cause a sharp rise in blood glucose is:

    • Hyperglycemia

    • Hypoglycemia

    • Glycemic load

    • Glycemic effect

    • Crystallization of sugar in jelly beans

    Correct Answer
    A. Glycemic effect
    Explanation
    The term "glycemic effect" refers to the ability of a food to cause a sharp rise in blood glucose levels. This means that when a person consumes a food with a high glycemic effect, their blood sugar levels will increase rapidly. This can be important for individuals with conditions such as diabetes, as it helps them understand which foods to avoid or consume in moderation to maintain stable blood sugar levels. The other options, hyperglycemia and hypoglycemia, refer to high and low blood sugar levels, respectively, while glycemic load is a measure of the overall impact of a food on blood sugar levels. The last option, crystallization of sugar in jelly beans, is unrelated to the question.

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  • 26. 

    How is margarine different from butter?

    • Margarine potentially has a higher unsaturated fat content

    • A collagen molecule is composed of 3 amino acids in total

    • It is an important myofibrillar protein

    • Its physical structure and ability to form crosslinks contribute to toughness

    • Oil is the dispersed phase in butter

    Correct Answer
    A. Margarine potentially has a higher unsaturated fat content
    Explanation
    Margarine is different from butter because it potentially has a higher unsaturated fat content. Unlike butter, which is primarily made from animal fat, margarine is typically made from vegetable oils. Vegetable oils are naturally higher in unsaturated fats, which are considered healthier than saturated fats found in animal fats. This difference in fat content is one of the main factors that sets margarine apart from butter.

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  • 27. 

    The French Paradox refers to the fact that French people have lower heart attack rates despite the rich cuisine they eat because they drink moderate amounts of red wine.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The French Paradox refers to the observation that despite consuming a rich cuisine, the French have lower rates of heart attacks. This is attributed to their moderate consumption of red wine. Red wine contains antioxidants such as resveratrol, which is believed to have protective effects on the heart. Studies have shown that moderate red wine consumption can have positive effects on heart health, including reducing the risk of heart disease. Therefore, it is true that the French Paradox is explained by the moderate consumption of red wine.

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  • 28. 

    Flavonoids in cooked tomatoes are better absorbed than in raw tomatoes.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Cooking tomatoes helps to break down the cell walls and release the flavonoids, making them more easily absorbed by the body. Raw tomatoes have intact cell walls that can make it more difficult for the body to access and absorb the flavonoids. Therefore, it is true that flavonoids in cooked tomatoes are better absorbed than in raw tomatoes.

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  • 29. 

    Which statement regarding free radicals is true?

    • Free radicals injure cells, damaging the DNA, which creates the basis for disease

    • Normal cell functions can produce a small percentage of free radicals

    • Free radicals cannot affect fat molecules in foods

    • Both (a) and (b)

    • Choices (a) (b) and (c)

    Correct Answer
    A. Choices (a) (b) and (c)
  • 30. 

    Consider the following food colloidal systems. Which one shows the incorrect dispersed/continuous phase?

    • Foam G/L

    • Emulsion L/S

    • Gel L/S

    • Sol S/L

    • Suspensoid G/S

    Correct Answer
    A. Emulsion L/S
    Explanation
    The correct answer is emulsion L/S. An emulsion is a colloidal system consisting of two immiscible liquids, where one liquid is dispersed as small droplets in the other liquid. In this case, L/S refers to the dispersed phase being a liquid and the continuous phase being a solid, which is incorrect. The dispersed phase in an emulsion should be a liquid, not a solid.

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  • 31. 

    Carbon-to-carbon bonds in food molecules (carbohydrates, proteins, fats) are:

    • Covalent bonds

    • Intermolecular bonds

    • Ionic bonds

    • Hydrogen bonds

    • Neutron transfer bonds

    Correct Answer
    A. Intermolecular bonds
    Explanation
    The correct answer is intermolecular bonds. Carbon-to-carbon bonds in food molecules such as carbohydrates, proteins, and fats are covalent bonds, which are formed by the sharing of electrons between carbon atoms. Intermolecular bonds, on the other hand, refer to the forces of attraction between molecules. While covalent bonds hold the atoms within a molecule together, intermolecular bonds are responsible for holding different molecules together. Therefore, intermolecular bonds play a role in the overall structure and stability of food molecules.

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  • 32. 

    Which is False?

    • Coupled reactions are not important in energy metabolism

    • ADP → ATP is “anabolic”

    • ATP → ADP is “catabolic”

    • ATP energy is stored in high energy phosphate bonds in ADP and ATP

    • Both Phase 1 and Phase 2 metabolic reactions generate ATP

    Correct Answer
    A. Coupled reactions are not important in energy metabolism
    Explanation
    Coupled reactions are important in energy metabolism because they involve the transfer of energy from one reaction to another. These reactions are usually coupled with ATP hydrolysis, where ATP is broken down into ADP and inorganic phosphate, releasing energy. This energy is then used to drive other metabolic reactions that require energy. Coupled reactions are essential for the synthesis of ATP and the overall functioning of energy metabolism.

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  • 33. 

    Which type of muscle fibers contain more mitochondria, rely on aerobic metabolism, produce ATP energy more slowly, and are associated with endurance athletics? Choose the most appropriate option. 

    • Slow twitch

    • Fast twitch

    • Type 2

    • Type 1

    • Both (a) and (d)

    Correct Answer
    A. Both (a) and (d)
    Explanation
    Both slow twitch (type 1) and fast twitch (type 2) muscle fibers contain more mitochondria, rely on aerobic metabolism, produce ATP energy more slowly, and are associated with endurance athletics.

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  • 34. 

    Which choice best describes the following reaction? Sucrose → glucose + fructose

    • Oxidation

    • Reduction

    • Hydrolysis

    • Nonenzymatic

    • Addition

    Correct Answer
    A. Hydrolysis
    Explanation
    The given reaction involves the breakdown of sucrose into glucose and fructose. This process is known as hydrolysis, which occurs when a compound is broken down into smaller molecules through the addition of water. In this case, the sucrose molecule is broken down into its constituent glucose and fructose molecules with the help of water. Therefore, the correct answer is hydrolysis.

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  • 35. 

    For example, reducing agents, polyphenolic antioxidants, cause other substances to become reduced while they become oxidized during the reaction.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Polyphenolic antioxidants are reducing agents that have the ability to donate electrons to other substances, causing them to become reduced. In the process, the antioxidants themselves become oxidized. This reaction helps to neutralize harmful free radicals and protect cells from oxidative damage. Therefore, the statement that polyphenolic antioxidants cause other substances to become reduced while they become oxidized is true.

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Quiz Review Timeline (Updated): Aug 31, 2023 +

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  • Current Version
  • Aug 31, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Sep 19, 2008
    Quiz Created by
    Kkline21

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