How Well Do You Know Food Nutrition?

Cellulose is the correct answer because it is a complex carbohydrate that makes up the structural component of plant cell walls. It provides strength and rigidity to the cell walls, allowing plants to maintain their shape and withstand environmental pressures. Sugars, fats, and oils do not have the same structural properties as cellulose and therefore do not make up plant cell walls.

Functional ingredients are those that provide specific health benefits beyond basic nutrition. These ingredients are often added to foods to enhance their nutritional profile and promote overall well-being. By choosing foods with functional ingredients, individuals can improve their health and prevent certain diseases. Therefore, the answer "Provides Health Benefits" is correct as it accurately describes what makes a food a functional ingredient.

Fats and oils provide energy storage in the body. When consumed, they are broken down into fatty acids, which can be stored in adipose tissue for later use. This stored energy can be utilized by the body when needed, such as during periods of fasting or intense physical activity. Fats and oils are a concentrated source of calories and provide a long-lasting source of energy compared to carbohydrates or proteins. Therefore, the correct answer is energy storage.

The given options are related to probiotics and their features. "Transfers moisture" is not a feature of probiotics. Probiotics are beneficial bacteria that can survive in the gastrointestinal tract and promote health and wellness. However, they do not have the ability to transfer moisture.

Starch is not soluble in cold water. Starch is a complex carbohydrate made up of glucose molecules, and it requires heat to break down its structure and become soluble. Cold water cannot provide enough energy to disrupt the hydrogen bonds that hold the glucose molecules together in starch, making it insoluble.

Proteins and starches are composed of large molecules. These macromolecules consist of many smaller units, such as amino acids in proteins and glucose units in starches, which are linked together to form complex structures. The term "large" accurately describes the size and complexity of these molecules, highlighting their importance in biological processes.

Collagen is a protein that is primarily found in mammals. It is a major component of connective tissues, such as skin, tendons, ligaments, and bones. Collagen provides structural support and strength to these tissues, helping to maintain their integrity and function. While collagen can also be found in other animals and some plant tissues, it is most commonly associated with mammal proteins.

Saturated fats do not have any double bonds in their chemical structure. Therefore, they cannot undergo oxidation at double bonds. This is because oxidation reactions typically occur at double bonds, where unsaturated fats are more susceptible to oxidation. Saturated fats have the maximum number of hydrogen atoms and a straight chain structure, and they form solids readily due to their closely packed molecules.

Unsaturated fats are known for their ability to remain in a liquid state at room temperature, unlike saturated fats which solidify. Therefore, the statement "Forms solids readily" is not a feature of unsaturated fats. Unsaturated fats have one or more double bonds between carbon atoms, resulting in bent chains. These double bonds are also susceptible to oxidation, which can lead to rancidity.

Bread is not a use for gums because gums are primarily used as gelling agents, stabilizers, or thickeners in various food products. They help to improve texture, increase shelf life, and enhance the overall quality of food items. While gums may be used in candies and ice creams to achieve these purposes, they are not typically used in bread-making processes. Bread relies on other ingredients like yeast, flour, and water for its texture and structure. Therefore, bread is not a use for gums.

Restoration is the process of returning something to its original state or condition. In the context of the question, restoration refers to the action of restoring original concentrations. This implies that there was a change or disturbance in the concentrations of something, and restoration is needed to bring them back to their original levels.

Rheology is the study of how materials deform and flow under applied stress. It involves the study of the flow properties of liquids, the deformation and flow of solids, and the viscoelastic behavior of materials. Rheology helps in understanding how materials behave under different conditions, such as temperature, pressure, and shear rate. By studying rheology, scientists and engineers can better understand and predict the behavior of materials in various applications, such as in manufacturing processes, product development, and quality control.

Smells and flavors are made up of small molecules.

Gluten is a highly elastic network of interacting molecules. Gluten is a protein found in wheat and other grains, such as barley and rye. When gluten is mixed with water, it forms a sticky and elastic network that gives dough its structure and allows it to rise. This elasticity is what gives bread its chewy texture and allows it to hold its shape during baking. Gluten also provides the ability to trap air bubbles, resulting in a light and fluffy texture in baked goods.

In proteins, the bonds between the molecules determine their functionality. These bonds can be either weak or strong and can include covalent bonds, hydrogen bonds, and disulfide bonds. The specific arrangement and strength of these bonds contribute to the protein's overall structure and shape, which in turn determines its function. Therefore, the bonds present in proteins are crucial for their proper functioning.

Spherification is a culinary technique where round pearls of gel with liquid inside are formed by dropping them into a flavorful base mixed with sodium, calcium, or other ingredients. This process allows chefs to create unique textures and presentations in their dishes.

Adding additional hydrogen atoms to a product does not make it low-carb. The concept of low-carb refers to the amount of carbohydrates present in a product, not the addition of hydrogen atoms. Therefore, the option "Additional hydrogen atoms" is not a valid explanation for what makes a product low-carb.

Fortification is the process of adding essential nutrients to food products, thereby improving their nutritional component. This can include adding vitamins, minerals, or other beneficial substances to address deficiencies in the diet. Fortification is commonly used to enhance the nutritional value of staple foods, such as flour, rice, or milk, and is an effective strategy to combat malnutrition and improve public health. By fortifying food, individuals can easily obtain the necessary nutrients, leading to improved overall nutrition and better health outcomes.

Methylcellulose is a thermo-reversible gelling agent because it can form a gel when heated and then revert back to a liquid state when cooled. This property makes it useful in various applications such as in the food industry for creating gels, as well as in pharmaceuticals for controlled drug release.

Transglutenase is also known as "meat glue" because it is an enzyme that is commonly used in the food industry to bind proteins together. It has the ability to bond different pieces of meat together, creating a larger, more cohesive piece. This process is often used to create products like chicken nuggets or imitation crab meat, where smaller pieces of meat are combined to form a larger, more desirable shape. The term "meat glue" is used colloquially to describe this process because it essentially acts as a glue, holding the pieces of meat together.

Humans have the ability to break down certain types of sugars through the process of digestion. However, there are certain ring sugars that humans are unable to break down. In this case, the correct answer is 3, 4, and 5, indicating that humans cannot break down these specific ring sugars.