CHEM 1003 THE CHEMISTRY OF FOOD, HEALTH AND DRUGS Midterm review Questions

1. CHEM 1003THE CHEMISTRY OF FOOD, HEALTH AND DRUGSMidterm review Questions

2. Calorie counting • A handful of peanuts contains ~15 grams of carb., 4 grams of protein and 8 grams of fat. While watching the Stanley Cup final, you consume 10 handfuls of peanuts, and 1.0 liter (~3 cans) of Labatts “Blue light” (4% alcohol). Assuming all of the calories in the beer come from alcohol, what is your total caloric intake? • Assume the density of beer is 1 gram/cm3.

3. Quite a few!! • Cheering hard will help burn some off!

4. Bring your calculator to the midterm • Recall, carbs and protein are 4 Cal/gram, fat is 9 Cal/gram and alcohol is 7 Cal/gram. • From the peanuts: each handful (15+4)x 4=76Cal from carbs and protein. From fat 8x9=72Cal. • So 76+72=148 per handful x10= 1480 Cal • From the beer, # grams of alcohol in 1 L= .04 x 1000=40, so Calories from alcohol =7X40=280 • Total caloric intake= 1480 +280= 1760Calories!

5. Having consumed alcohol, you decide to walk home (wise move!) • Assuming you work off 200 Cal per hour walking and it takes you 30 minutes to walk home, what% of your intake have you burned off?

6. Not so much!!!!!!! Fraction burned off =100/1760 or .057 % burned off =.057 x100=5.7%

7. Multiple Choice 1 mark each

8. In hemoglobin, iron is in the following valence state • Neutral • +2 • +3 • +4 • +6

9. Probiotic yogurt • Often contains Lactobacillus acidophilus bacteria • Boosts the bacterial content of the large intestine • Can act as a booster to the immune system • Promotes regularity • All of the above

10. The compound given off by ripening fruit is • Polyethylene • Acetylene • Propylene • Ethylene • Butene

11. Evening Primrose oil and Corn oil • are classified as supplements • contain high amounts of polyunsaturated fatty acids • Cost about the same per unit volume • Have high glycemic indices • Are potent antioxidants

12. Apples, oranges and onions have the following common property • They have high vitamin C content • They have substantial amounts of soluble fibre • They are good for the common cold • They are cruciferous • They are all grown in Canada

13. Soluble fibre is mainly • Cellulose • Amylopectin • Amylose • Pectin • Polygalactose

14. The 2nd most abundant element in bones is • Calcium • Carbon • Iron • Phosphorus • Magnesium

15. The 2 chemicals necessary for photosynthesis are • Oxygen and water • Oxygen and carbon dioxide • Water and carbon dioxide • Oxygen and carbon • Carbon and hydrogen

16. All steroids are • Hydrocarbons • Anabolic • Natural products • Growth hormones • Composed of a 6,6,6,5 ring structure

17. The chemical formula of glucose is • C12H6O6 • C6H12O6 • C6H6O12 • C6H6O6 • C12H22O11

18. The chemical formula of sucrose is • C6H6O12 • C12H6O6 • C12H22O11 • C12H24O11 • C6H12O6

19. The most “heart healthy” way to consume alcohol is • Beer • White wine • Red wine • Whisky • All of the above

20. Vitamin needed to prevent Scurvy is • A • B • C • D • E

21. Which vitamin is not fat soluble • A • E • K • D • All are fat soluble

22. Radiation most likely to cause skin cancer is • IR • Microwave • Visible light • Short wavelength UV • Long wavelength UV

23. The chemical with the longest history of use as a preservative is • Sodium nitrate • Ascorbic acid • Sodium iodide • Sucrose • Sodium chloride

24. Nitrites added to processed meats present a specific risk of • Botulism • Goiter • Kidney failure • Cancer • Cardiovascular disease

25. Sucralose is • An aspartame derivative • A source 4 Cal per gram • A monosaccharide • An enzyme that permits metabolism of sucrose • Trichlorosucrose

26. A compound whose name ends in –ase is usually • A protein • A carbohydrate • An enzyme • An essential amino acid • A trace mineral

27. Metabolism of aspartame produces small amounts of • Methane • Ethanol • Ascorbic acid • Ethane • Methanol

28. Chemically, aspartame is • A disaccharide • An aspartic acid ethyl ester • A polyester of sucrose • A dipeptide derivative • A Saccharin derivative

29. An element needed for normal functioning of the thyroid gland is • Bromine • Chlorine • Fluorine • Iodine • astatine

30. A useful description of junk food is that it • Appeals to children • Is sweet • Lacks essential amino acids • Provides incomplete protein • Provides a large number of calories and only a few micronutrients

31. Too much sodium in the diet is a major cause of • Goiter • High cholesterol • Low LDL levels • Diabetes • High blood pressure

32. Question #1 • Virtually all of the chemical energy that we derive from consumer goods such as gasoline, heating oil and food is stored in their: • nuclei • chemical bonds • protons • electrons • ions

33. The compound C2H2 is • Ethylene • Butene • Ethyne • Propene • Propylene

34. An example of an ester is • Glycerol • Pentane • Methyl ethyl ketone • A triglyceride • Stearic acid

35. The brain’s exclusive source of energy is • Glycogen • Sucrose • Lactose • Maltose • Glucose

36. Question #2 • For a healthy adult, basal metabolism amounts to: • about half the daily calorie expenditure • twice the amount of energy spent in daily exercise • about one Calorie per kilogram of body weight per hour • 3500 Calories per day • about 10% of the calories provided by the food eaten at a meal

37. Question #3 • Specific dynamic action is the energy needed to: • carry out a specific set of moving exercises • exist for 24 hours under normal conditions with no exercise • digest and metabolize food • convert one kilogram of adipose tissue into energy • maintain life for one hour with neither exercise nor food

38. Question #4 • In the Energy Equation, exercise represents: • all energy expenditure except that lost through basal metabolism • energy expended in sports • energy expended in activities designed to maintain good health • the composite of all energy expended through physical work of any kind • all energy expenditure beyond the level of 1 Cal per minute

39. Question #5 • Of the following statements, the one that is true is: • one carbohydrate Calorie provides more energy than one protein Calorie • one Calorie of a fat or an oil provides more energy than one protein Calorie • one Calorie of a fat or an oil provides more energy than one carbohydrate Calorie • one carbohydrate Calorie provides move energy than one Calorie of a fat or an oil • each of these statements is false

40. Question #6 • Of the following, the food that has a nutritive value of about 9 Cal/g is: • corn oil • table sugar • protein • lactose • starch

41. Question #8 • Fats and oils are differentiated from each other on the basis of their: • melting points • densities • optical activities • glycerol content • boiling points

42. Question #9 • Triglycerides are used in the manufacture of: • soap • vitamins • synthetic detergents • high-octane gasoline • enzymes

43. Question #10 • Heating a red-orange mixture of a vegetable oil with tincture of iodine causes the disappearance of the colour because: • the iodine adds to the double bonds of the oil’s side chains • the vegetable oil undergoes hydrolysis to a soap and glycerol • the iodine converts the triester to a hydrocarbon • the oil becomes hydrogenated to a saturated fat • the iodine converts the oil to a colorless carbohydrate

44. Question #11 • On the molecular level, fats are more likely than oils to have: • much unsaturation and short side-chains • little unsaturation and short side-chains • much unsaturation and long side-chains • little unsaturation and long side chains • neither unsaturation nor side-chains

45. Question #12 • Vegetable oils and fish oils differ from animal fats primarily in that the vegetable and fish oils contain: • carbon-carbon double bonds • oxygen atoms • glycerol units • nitrogen atoms • peptide bonds

46. Question #13 • Cholesterol is a: • fully saturated triglyceride • highly unsaturated triglyceride • fatty acid • steroidal alcohol • drying oil

47. Question #14 • Cholesterol does not occur in: • butter • beef fat • lard • coconut oil • human fat

48. Question #15 • The animal body stores its excess energy largely as: • carbohydrates • cellobiose • glyceryl triesters • proteins • polysaccharides

49. Question #16 • An example of a disaccharide is: • sucrose • galactose • dextrose • D-glyceraldehyde • fructose

50. Question #17 • The name carbohydrate reflects: • the ratio of carbon to hydrogen in the molecule • the ratio of carbonyl groups to total carbon content • the combined rations of carbon, hydrogen and oxygen • the ratio of carbon to oxygen • the ratio of hydrogen to oxygen