IB Chemistry Hl: Shelf Life And Antioxidants
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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
Correct Answer
A. TrueExplanation
Shelf life refers to the period of time during which a food product can be stored and consumed while maintaining its quality and safety. It is an important factor for both producers and consumers to ensure that the food is still fresh and safe to eat. Therefore, the statement that shelf life determines how long a food can be put on display and still maintain a quality expected by the consumer is true.Rate this question:
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- 2.
An increase in temperature will not increase the rate of spoilage.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
An increase in temperature can actually increase the rate of spoilage. Higher temperatures provide a more favorable environment for the growth of microorganisms that cause spoilage. This is why perishable foods are often stored in refrigerators to slow down the spoilage process. Therefore, the statement that an increase in temperature will not increase the rate of spoilage is false.Rate this question:
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- 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
Correct Answer
D. Increase in Salt ContentExplanation
An increase in salt content is not a chemical factor that causes a decrease in shelf life. Salt acts as a natural preservative and helps to inhibit the growth of bacteria and other microorganisms, thus extending the shelf life of food products. In fact, many preserved and cured foods have a high salt content to enhance their shelf life. Therefore, increasing the salt content would not contribute to a decrease in shelf life.Rate this question:
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- 4.
The fatty acid responsible for rancidity in butter and milk is
- A.
Palmitic Acid
- B.
Lauric Acid
- C.
Stereac Acid
- D.
Butanoic Acid
Correct Answer
D. Butanoic AcidExplanation
Butanoic acid, also known as butyric acid, is responsible for the rancidity in butter and milk. Rancidity is the process of fats and oils becoming spoiled and developing an unpleasant odor and taste. Butanoic acid is a short-chain fatty acid that is produced by the breakdown of fats in the presence of oxygen. It has a strong, rancid smell and is often described as smelling like vomit or cheese. The presence of butanoic acid in butter and milk indicates that they have undergone oxidative degradation and are no longer fresh.Rate this question:
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- 5.
What is needed for hydrolytic rancidity to happen?
- A.
Nitrogen
- B.
Neon Gas
- C.
Oxygen
- D.
Water
Correct Answer
D. WaterExplanation
Hydrolytic rancidity is a type of rancidity that occurs when fats or oils react with water, resulting in the breakdown of the fatty acids. Therefore, water is needed for hydrolytic rancidity to happen. Nitrogen and neon gas are inert gases and do not participate in the reaction, while oxygen can cause oxidative rancidity but not hydrolytic rancidity.Rate this question:
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- 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
Correct Answer
D. RancidityExplanation
Rancidity refers to the spoilage of food due to the breakdown of fats and oils. It is characterized by an unpleasant taste, smell, and texture. When fats and oils are exposed to air, light, and heat, they undergo oxidation, leading to the formation of rancid compounds. This process is responsible for the "gone off" taste and smell in certain foods. Therefore, rancidity is the correct term for the phenomenon described in the question.Rate this question:
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- 7.
In Hydrolytic Rancidity, what is one of the end products of the initial lipid?
- A.
Water
- B.
Fatty Acids
- C.
Oils
- D.
Polysaccharides
Correct Answer
B. Fatty AcidsExplanation
Hydrolytic rancidity is a process in which lipids undergo hydrolysis, breaking down into their constituent parts. One of the end products of this process is fatty acids. As the lipids react with water, they are hydrolyzed, resulting in the formation of fatty acids. Therefore, fatty acids are one of the end products of the initial lipid in hydrolytic rancidity.Rate this question:
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- 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.
Correct Answer
C. An addition of oxygen happens in the double C bond.Explanation
Oxidative rancidity refers to the process in which fats and oils react with oxygen to form harmful compounds. This process involves the addition of oxygen to the double carbon (C) bond present in the fats and oils. This reaction leads to the formation of free radicals and the breakdown of the fats, resulting in the development of off-flavors and odors. Therefore, the statement "An addition of oxygen happens in the double C bond" accurately describes the process of oxidative rancidity.Rate this question:
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- 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
Correct Answer
C. Leave a small pocket of airExplanation
Leaving a small pocket of air does not help in prolonging the shelf life of food. In fact, it can have the opposite effect as air can promote the growth of microorganisms and lead to spoilage. Refrigerating the food helps in slowing down the growth of bacteria, while keeping it in a dry place prevents moisture buildup that can cause mold or bacterial growth. Using radiation to destroy microorganisms is another effective method to extend shelf life by killing any present bacteria or pathogens.Rate this question:
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- 10.
Use of additives is one way of prolonging shelf life.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The use of additives can indeed help prolong the shelf life of products. Additives such as preservatives, antioxidants, and antimicrobial agents can prevent spoilage and extend the freshness of food items. These additives can inhibit the growth of bacteria, yeast, and mold, thereby preserving the quality and safety of the product for a longer period. By incorporating additives into food and other perishable goods, manufacturers can ensure that their products remain suitable for consumption for an extended duration.Rate this question:
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- 11.
The use of additives is mainly for preserving food, and do not contribute to taste.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Additives are used in food not only for preservation but also for enhancing taste, appearance, texture, and flavor. They can provide a wide range of benefits such as preventing spoilage, extending shelf life, improving color and visual appeal, enhancing flavor, and maintaining texture. Therefore, it is incorrect to say that additives do not contribute to taste as they can play a significant role in enhancing the overall sensory experience of food.Rate this question:
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- 12.
Which of the following slows down oxidation, hence preserves food?
- A.
Reduction
- B.
Oxides
- C.
Antioxidants
- D.
Rancid Elements
Correct Answer
C. AntioxidantsExplanation
Antioxidants slow down oxidation, which helps in preserving food. Oxidation is a chemical reaction that occurs when oxygen reacts with substances in food, causing it to spoil. Antioxidants work by inhibiting or delaying this reaction, preventing the formation of harmful compounds that can lead to spoilage. Therefore, the presence of antioxidants in food can extend its shelf life and maintain its quality for a longer period of time.Rate this question:
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- 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
Correct Answer
A. Vitamin C and Vitamin EExplanation
Vitamin C and Vitamin E are both naturally-occurring antioxidants. Antioxidants are substances that help protect the body from damage caused by harmful molecules called free radicals. Vitamin C is found in fruits and vegetables, while Vitamin E is found in nuts, seeds, and vegetable oils. Both vitamins play important roles in neutralizing free radicals and preventing oxidative stress in the body. Selenium and THBP, THBP and PG, and BHT and B-Carotene are not both naturally-occurring antioxidants, making them incorrect choices.Rate this question:
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- 14.
Which of the following do not contain flavonoids?
- A.
Oranges
- B.
Very dark chocolate
- C.
Salmon
- D.
Green tea
Correct Answer
C. SalmonExplanation
Salmon does not contain flavonoids. Flavonoids are a type of plant compound found in fruits, vegetables, and certain beverages like green tea. Oranges, very dark chocolate, and green tea are all sources of flavonoids. However, salmon is a type of fish and does not naturally contain flavonoids.Rate this question:
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- 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
Correct Answer
D. Increase Amount of LDLsExplanation
The correct answer is "Increase Amount of LDLs". LDLs, or low-density lipoproteins, are commonly referred to as "bad" cholesterol because high levels of LDLs can contribute to the development of cardiovascular diseases. Antioxidants, on the other hand, have been shown to decrease cholesterol levels, prevent the development of cancerous cells, and lower blood sugar levels. Therefore, increasing the amount of LDLs would not be a positive effect of using antioxidants.Rate this question:
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