IB Chemistry Hl: Shelf Life And Antioxidants

15 Questions | Total Attempts: 41

SettingsSettingsSettings
Please wait...
Chemistry Quizzes & Trivia

Now that you've learned a lot about Shelf Life and Antioxidants, let's see how much you know from this fun quiz!


Questions and Answers
  • 1. 
    Generally, shelf life determines how long a food can be put on display and still maintain a quality expected by the consumer. 
    • A. 

      True

    • B. 

      False

  • 2. 
    An increase in temperature will not increase the rate of spoilage. 
    • A. 

      True

    • B. 

      False

  • 3. 
    All of these are chemical factors that cause a decrease in shelf life except
    • A. 

      Increase of Exposure to Air

    • B. 

      Increase of Water Content

    • C. 

      Increase in pH

    • D. 

      Increase in Salt Content

  • 4. 
    The fatty acid responsible for rancidity in butter and milk is
    • A. 

      Palmitic Acid

    • B. 

      Lauric Acid

    • C. 

      Stereac Acid

    • D. 

      Butanoic Acid

  • 5. 
    What is needed for hydrolytic rancidity to happen?
    • A. 

      Nitrogen

    • B. 

      Neon Gas

    • C. 

      Oxygen

    • D. 

      Water

  • 6. 
    In IB Chemistry, food that we perceive to have "gone off" due to disagreeable taste, smell, color, texture or appearance is known as
    • A. 

      Spoilage

    • B. 

      Wastage

    • C. 

      Dirtiness

    • D. 

      Rancidity

  • 7. 
    In Hydrolytic Rancidity, what is one of the end products of the initial lipid?
    • A. 

      Water

    • B. 

      Fatty Acids

    • C. 

      Oils

    • D. 

      Polysaccharides

  • 8. 
    What is true about Oxidative rancidity?
    • A. 

      No chemical reaction takes place.

    • B. 

      It happens more in Saturated than Non-saturated products.

    • C. 

      An addition of oxygen happens in the double C bond.

    • D. 

      Oxidative rancidity never involves light.

  • 9. 
    To prolong shelf life, the following may be done except
    • A. 

      Refrigerate the food

    • B. 

      Keep the food in a dry place

    • C. 

      Leave a small pocket of air

    • D. 

      Use Radiation to destroy microorganisms

  • 10. 
    Use of additives is one way of prolonging shelf life. 
    • A. 

      True

    • B. 

      False

  • 11. 
    The use of additives is mainly for preserving food, and do not contribute to taste. 
    • A. 

      True

    • B. 

      False

  • 12. 
    Which of the following slows down oxidation, hence preserves food?
    • A. 

      Reduction

    • B. 

      Oxides

    • C. 

      Antioxidants

    • D. 

      Rancid Elements

  • 13. 
    Of the following, which choice includes 2 naturally-occurring antioxidants?
    • A. 

      Vitamin C and Vitamin E

    • B. 

      Selenium and THBP

    • C. 

      THBP and PG

    • D. 

      BHT and B-Carotene

  • 14. 
    Which of the following do not contain flavonoids?
    • A. 

      Oranges

    • B. 

      Very dark chocolate

    • C. 

      Salmon

    • D. 

      Green tea

  • 15. 
    All of these are positive effects of using antioxidants, except
    • A. 

      Decrease Level of Cholesterols

    • B. 

      Prevent development of Cancerous Cells

    • C. 

      Lower Levels of Blood Sugar

    • D. 

      Increase Amount of LDLs

Back to Top Back to top