2. Food Chemistry and Composition
Macronutrient Chemistry — Quiz
Test your understanding of macronutrient chemistry with 5 practice questions.
Practice Questions
Question 1
Which carbon atom distinguishes D-glucose from its C-2 epimer D-mannose in monosaccharide structures?
Question 2
Formation of resistant starch type V (RS5) in food systems primarily involves which interaction?
Question 3
A fat sample has a saponification value of 280 mg KOH/g. Estimate the average molecular weight (M_w) of its constituent fatty acids using the relation $\mathrm{SV}=\frac{56\,100}{M_w}$.
Question 4
Which functional group is introduced into starch molecules through periodate oxidation of vicinal diols?
Question 5
Which protein fraction, classified by solubility, is water-soluble and commonly used as an emulsifier in food systems?