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化学代写-CHEM 181
时间：2022-04-02
CHEM 181 Practice Midterm 2
TOPIC 5: Food Additives
1. What is morpholine?
a. A type of wax sprayed onto the surface of fruits and vegetables.
b. A food colouring agent.
c. A type of nitrate.
d. A chemical used in the process of coating fruits and vegetables with wax.
e. An antioxidant added to cereal boxes.
2. What happens to microorganisms, such as bacteria, in concentrated salt or sugar solutions?
a. They swell and burst open, as water moves from a region of high solute concentration to
a region of low solute concentration
b. They shrink, as water moves from a region of low solute concentration to a region of high
solute concentration.
c. Nothing happens, as bacteria have a cell wall that is impermeable to the external
environment.
d. They become saturated with solute, as solute moves from the concentrated solution into
the more dilute interior of the microorganism.
e. None of the statements are correct.
3. Sodium tripolyphosphate:
a. Is listed as an ingredient in many food products.
b. Helps food products retain moisture.
c. Is often used in cleaning agents.
d. Gives texture to food.
e. All of the statements are correct.
4. What is true about monosodium glutamate (MSG)?
a. It is found in salt water.
b. It is responsible for Kwon’s Syndrome which leads to severe diarrhea.
c. It can be produced in the lab using bacteria, molasses, and NaOH.
d. It is responsible for the kokumi taste.
e. It is responsible for allergic reactions.
5. Which of the following is not a taste?
a. Umami
b. Kokumi
c. Bitter
d. Salty
e. Sweet
6. What is the name of the syndrome that describes the following symptoms: chest pain, pain on
the left arm, and sweating?
a. Kwok’s Disease
b. Kwon’s Syndrome
c. Asian Food Disease
d. Asian Food Syndrome
e. None of the listed options are correct.
7. Sassafras contains which potentially harmful chemical?
a. Lead acetate
b. Copper salts
c. Calcium sulfate
d. Cyanide
e. Safrole
8. What is a purpose of applying wax to apples?
a. To reduce moisture loss.
b. To make them taste better.
c. To make them less resistant to bruising.
d. To add flavour.
e. To prevent them from being eaten by insects.
9. Which of the following statements about salt is true?
a. The average global salt intake is around 10 grams per day.
b. Salt is classified as a food additive in Canada, but not in the US.
c. Processed cheese has twice the amount of sodium as unprocessed cheese.
d. Everyone benefits from a reduction in sodium intake when it comes to high blood
pressure.
e. None of the statements are true.
10. Which of the following statements is correct?
a. The fat used in Butterball turkey is butter.
b. Palm and kernel oil are less saturated than butter.
c. “L’experience du col de cygne” showed that spontaneous generation of microorganisms
causes food to spoil.
d. Salt as a preservative is based on the concept of osmosis.
e. All of the statements are correct.
11. Why might colour only be added to butter during the winter?
a. Cows eat hay during the summer and hay is rich in beta-carotene.
b. Cows eat hay during the winter and hay is poor in beta-carotene.
c. Cows eat grass during the summer and grass is poor in beta-carotene.
d. Cows eat grass during the summer and grass is rich in beta-carotene.
e. Two of the statements are correct.
12. Which one of the following statements concerning food colours is true?
a. Cochineal red is restricted to use in maraschino cherries.
b. Citrus Red #2 has been banned in the United States but is permitted for use in Canada.
c. Amaranth (Red #2) has been banned in Canada but is permitted for use in the United
States.
d. Tartrazine (Yellow #5) is permitted for use in the United States and may cause certain
reactions.
e. Consumption of Red #3 has been shown to cause thyroid tumors in humans.
13. Which of the following is a synthetic food color?
a. Caramel
b. Beta-carotene
c. Cochineal red
d. Anthocyanin
e. Allura red
14. Which of the following is true regarding synthetic colours?
a. The term “certified synthetic color” refers to the safety of a food additive.
b. “Restricted” synthetic colors and not to be used under any circumstance.
c. Some individuals suffer allergic reactions to yellow dye #5.
d. Foods with synthetic dyes should not be given to children since they cause hyperactivity.
e. Red dye #3 is used to color ice cream.
15. Which of the following is/are true regarding nitrites in our food?
a. Nitrites are associated with a bitter taste.
b. Packaged hot dogs usually contain Vitamin A along with nitrites.
c. In the presence of nitrites, myoglobin is converted to nitrosomyoglobin which is a
brownish color.
d. Celery naturally contains large amounts of nitrates.
e. All of the statements are true.
16. Adding nitrites to meat will:
a. Cause cancer.
b. Gives the meat a pink, reddish colour.
c. Gives the meat a brownish colour.
d. Gives the meat a bluish red colour.
e. None of the above.
17. Which of the following chemicals would you classify as a human carcinogen?
a. Chemical A: Studies show that high doses of Chemical A are known to cause
cardiovascular problems in rodents. An incident was reported when a 35-year-old male
developed liver cancer after only eating a single dish, which contained Chemical A, for
six months.
b. Chemical B: Studies show that high doses of Chemical B may cause skin cancer and
leukemia in guinea pigs. A report suggested having a pet guinea pig is linked with a
higher incidence of leukemia and skin cancer.
c. Chemical C: Studies show that inhaling chemical C in rodents was linked to lung cancer
development. A group of humans exposed to chemical C had a 1.6% chance of
developing lung cancer compared to a group from the general public with 1.5% chance of
developing lung cancer.
d. Chemical D: Studies show that exposure to chemical D does not cause cancer to guinea
pigs. A meta-analysis from a science agency suggested that a community with exposure
to chemical D showed slightly higher cancer rates than communities without exposure to
chemical D.
e. Chemical E: Studies show that Chemical E exposure causes cancer in guinea pigs and
mice. A study reported that 90% of the individuals exposed to Chemical E developed
pancreatic cancer compared to only 1.2% of individuals not exposed to Chemical E
developing pancreatic cancer.
18. Which of the following food colours is considered natural?
a. Cochineal red
b. Amaranth
c. Caramel
d. Two of the food colours mentioned are natural.
e. All three of the food colours are natural.
19. Which of the following dyes were used to colour the skin of oranges?
a. Citrus red #2
b. Citrus red #3
c. Beta-carotene
d. Tartrazine
e. Caramel
20. Which one of the following statements is true?
a. Ramsen and Fahlberg obtained a joint patent for saccharin and became extremely
wealthy.
b. Saccharin is 50x sweeter than sugar.
c. The Delaney Clause states that any substance shown to cause any type of cancer cannot
be allowed on the market.
d. Saccharin is banned in Canada and the US.
e. Cyclamate is banned in Canada and the US.
21. Sorbitol:
a. Is used in chewing gum.
b. Is used in dietetic products.
c. Is a sugar alcohol.
d. Causes exploding diarrhea.
e. All of the statements are correct.
22. Which one of the following statements about aspartame is true?
a. Gluten sensitive individuals should not consume aspartame.
b. Aspartame has not been heavily researched.
c. Aspartame consumption leads to an increased risk of Parkinson’s, multiple sclerosis, and
cancer.
d. Coca Cola Zero contains a mixture of aspartame and acesulfam-K.
e. None of the statements are true.
23. Which of the following is the sweetest?
a. Cyclamate
b. Sucralose
c. Aspartame
d. Sorbitol
e. Xylitol
24. Which one of the following sweeteners is usually found in sugarless gum?
a. Xylitol
b. Fructose
c. Saccharin
d. Aspartame
e. Sucralose
25. Which of the following statement concerning saccharin is true?
a. In Canada, saccharin is available as a tabletop sweetener in pharmacies only, but it is not
allowed as a food additive.
b. A Canadian study conducted in 1977 concerning rats that were fed saccharin found that
there was an increased incidence of bladder cancer among female rats fed lifetime
amounts of saccharin regardless of their parents’ saccharin intake.
c. Saccharin is no longer listed as a carcinogen.
d. In the US, saccharin is not available as a tabletop sweetener and it is not allowed as a
food additive.
e. A Canadian study in 2019 showed that saccharin was safe at any concentration.
26. Why is cyclamate banned in some countries as a food additive and/or tabletop sweetener?
a. It releases methanol after being metabolized, and methanol is toxic.
b. It may cause bladder tumors.
c. It may cause exploding diarrhea.
d. Humans can be allergic to it.
e. It may cause brain tumors.
27. Which of the following about aspartame is true?
a. It may cause brain cancer.
b. It’s completely calorie-free.
c. The sweetness disappears after being heated.
d. It may cause bladder tumors.
e. It has a bitter aftertaste.
28. Which of the following is the sweetest relative to others?
a. Phenylethylamine
b. Saccharin
c. Sorbitol
d. Aspartame
e. Xylitol
29. Which of the following is not heat stable?
a. Nectresse
b. Stevia
c. Aspartame
d. Sucralose
e. Truvia
TOPIC 6: Agriculture
30. What fertilizer is used in organic agriculture?
a. No fertilizer is used
b. Composted fruits and vegetables
c. Manure
d. Modern chemical fertilizer
e. Potash
31. Which three chemicals are an essential component of a fertilizer?
a. Potassium, sodium, and bromine
b. Nitrogen, chloride, potassium
c. Phosphorus, nitrogen, potassium
d. Chloride, nitrogen, potassium
e. Chloride, nitrogen, sodium
32. A higher incidence of which disease/disorder is linked to living in agricultural areas and may
have a connection to the use of multiple pesticides?
a. Parkinson’s disease
b. Multiple sclerosis
c. Autism
d. ALS
e. None of the above
33. Which of the following is false concerning DDT?
a. It helped shape the outcome of World War II by keeping the soldiers free of insects that
transmit typhoid fever.
b. It was spread on beaches to wipe out mosquitoes.
c. It is efficient in controlling malaria.
d. It was found to cause breast cancer in a study done by the Berkley Public Health Institute.
e. None of the statements are false.
34. Which of the following is a synthetic pesticide?
a. Nicotine
b. Ladybugs
c. Paris Green
d. Rotenone
e. BT Bacteria
35. What is true about Roundup (glyphosate) resistant canola crops?
a. They require more tillage/plowing before plantation, but have a better yield in the end.
b. The idea is to modify the canola crop so that it is more susceptible to Roundup to
increase the product’s effectiveness on weeds.
c. They have possible negative side effects on monarch butterflies.
d. It is less toxic than aspirin, caffeine, or salt.
e. They eliminate the issue of weeds’ resistance to glyphosate.
36. Fritz Haber is known for…
a. Discovering that three major nutrients should be added to fertilizers.
b. Finding a way to combine nitrogen and hydrogen to make ammonia.
c. Discovering the use of DDT in controlling diseases.
d. Introducing the idea that pesticides were a double-edged sword.
e. None of the statements are correct.
37. Which of the following is false regarding hydroponics?
a. It does not require any soil.
b. The largest hydroponic farm in Montreal is on top of a building.
c. It is a method not suitable for winter conditions.
d. Pesticides are unnecessary.
e. Ground-up coconut shells are often used.
38. Which statement is true about Paris Green?
a. It is commonly used today as a pigment in paints.
b. It is also known as copper acetoarsenate.
c. It is still used to rid the sewers of Paris of rats and mice.
d. It is an organic pesticide.
e. None of the statements is true.
39. Which statement(s) are true regarding chymosin?
a. It is used in the making of cheese.
b. Traditionally came from the stomach of calves.
c. Was the first product of genetic engineering.
d. Is responsible for most of the cheese produced today.
e. All of the statements are true.
40. Which amino acid are Brazil nuts enriched in?
a. Cysteine
b. Methionine
c. Glutamine
d. Arginine
e. Asparagine
41. What are the most common crops that make use of recombinant DNA technology?
1. Corn 2. Soy 3. Potatoes 4. Sugar beets 5. Canola 6. Rice
a. 1, 2, 3, 4
b. 1, 2, 4, 5
c. 1, 2, 4, 6
d. 2, 3, 4, 5, 6
e. All six
42. Which statement is true?
a. Methionine is not a critical amino acid in the production of animal feed.
b. Soybeans are naturally high in methionine.
c. Brazil nuts are naturally poor in methionine.
d. Soybeans were genetically modified to produce more methionine but not marketed.
e. Most animal feed today comes from Brazil nuts.
43. Which of the following is a benefit of using Bacillus thuringiensis (Bt) in crops?
a. It will kill other bacteria, preventing insect infestation.
b. It will kill fungus.
c. It produces a protein that is toxic to insects but is not toxic to humans
d. It destroys glyphosate.
e. There is no benefit - it is toxic to humans.
44. What is the benefit of low linolenic acid soybeans in frying?
a. Soy oil made from these beans contains lots of vitamins and minerals.
b. Linolenic acid does not get oxidized.
c. Soy oil made from these beans contains no trans fats.
d. They are hydrogenated.
e. There is no benefit - vegetable oil is better for frying.
45. The first real food product of genetic modification was a tomato. How was it modified?
a. The enzyme polygalacturonase was inhibited to prevent the breakdown of pectin and
keep the tomato firm.
b. A gene from Arctic flounder, that keeps the fish from freezing in cold water, was added
to prevent the tomatoes from freezing.
c. The gene encoding methionine in Brazil Nuts was added to the tomatoes since
methionine is an essential amino acid.
d. It was modified to be “Roundup” resistant so the tomato fields could be sprayed with
e. Roundup, which would kill the weeds, without killing the tomatoes.
f. A gene from Bacillus Thuringiensis was added such that the tomatoes produced a protein
toxic to insects, but not to humans.
46. What is golden rice?
a. Rice that grows in a hot climate.
b. Rice that is modified to produce an iron storage protein called ferritin.
c. Rice that is modified with a gene from daffodils to produce Beta-carotene.
d. The most common rice grown all over the world since it contains a precursor for Vitamin
A.
e. Rice that is modified with a gene that codes for the Bt protein to ward off insects.
47. How was the grapefruit created?
a. Controlled speciation of pomelo and orange.
b. Grafting of pomelo tree and orange tree.
c. Genetic recombination of pomelo and orange.
d. Accidental cross pollination of pomelo and orange.
e. Divergent evolution.
48. Which of the following is a benefit of crops like Canola being “Roundup” resistant?
a. Less agricultural preparation.
b. Reduction in tractor fuel usage.
c. Decreased herbicide use.
d. Higher crop yields.
e. All the statements are benefits.
49. Which of the following problems are associated with using the herbicide Dicamba?
a. Dicamba can cause cancer in humans.
b. Dicamba can drift onto neighbouring fields and kill non-resistant crops.
c. Dicamba attracts certain unwanted insects
d. Dicamba is toxic to owls.
e. Exposure to dicamba causes skin rashes.
50. Which of the following is true about glyphosate?
a. It causes cancer in those that are exposed in high doses.
b. We cannot guarantee that there are no risks associated with it.
c. It causes autism.
d. Its benefits outweigh its risks.
e. Two of the statements are true.
51. Which is not an example of a genetically modified product?
a. Cotton
b. Canola
c. Tomatoes
d. Golden rice
e. All of the options are genetically modified.
52. Dioxin (tetrachlorodibenzodioxin) can be produced by:
a. A side reaction during the synthesis of 2,4-D.
b. A side reaction during the synthesis of 2,4,5-T.
c. A side reaction during the synthesis of Dicamba.
d. Heating plastic containers in a microwave.
e. All of the above
53. Risk is related to:
a. Hazard and toxicity
b. Hazard and exposure
c. Acceptable Daily Intake (ADI) and hazard
d. Risk can only be determined by carefully controlled animal studies.
e. None of the above
TOPIC 7: Adverse Food Reactions
54. Tetradotoxin:
a. Is a natural poison.
b. Is present in trace amounts in fugu.
c. Is harbored in the organs of the pufferfish.
d. Eating fugu leads to a tingling sensation.
e. All of the statements are correct.
55. Choose the correct statement.
a. 20% of the world is lactose intolerant.
b. Celiac disease is associated with osteoporosis.
c. Sugar causes hyperactivity in children.
d. Tartrazine is a preservative in jams.
e. None of the statements are correct.
56. Which of the following statements is correct?
a. Ciguatera poisoning results from eating fish contaminated with mercury.
b. Short term amnesia can occur after eating contaminated oysters.
c. Scromboid poisoning is caused by eating fish with high levels of tyramine.
d. Muscle paralysis can be caused by tetradotoxin found in Fugu.
e. Two of the statements are correct.
57. Which of the following is true regarding hypoglycaemia?
a. Arises due to high blood sugar.
b. Is diagnosed by periodic blood draws following infusion with a sugar solution.
c. Makes one susceptible to body temperature drops.
d. Results in extreme calmness since high blood sugar causes hyperactivity.
e. Causes shaking, palpitations and makes one’s head feel heavy.
58. Which of the following has been associated with lycopene?
a. Breast cancer
b. Tomatoes
c. Lens degeneration
d. Enhanced oxidation of other molecules
e. None of the statements have been associated with lycopene.
59. Which of the following is true concerning ciguatera poisoning?
a. It is caused by sea-sickness.
b. It is caused by fish, oysters, and mussels.
c. It is caused by a marine bacteria.
d. It results in paralysis.
e. It is always lethal.
60. Which of the following does not contain the protein gliadin?
a. Oats
b. Barley
c. Quinoa
d. Gluten
e. Rye
61. Lactose is a disaccharide made of…
a. Glucose and sucrose
b. Glucose and galactose
c. Glucose and fructose
d. Fructose and galactose
e. Fructose and sucrose
62. A condition where a patient has a negative anti-gliadin antibody blood test and a negative
biopsy but feels better when they stop consuming gluten is...
a. Celiac disease
b. Non-celiac gluten sensitivity
c. Latent celiac disease
d. Silent celiac disease
e. None of the above
63. Salmonella:
a. Was named after the fact that it was first discovered in salmon.
b. Can cause Guillain-Barre Syndrome.
c. Can be killed by cooking.
d. Symptoms usually begin 10 days after the consumption of contaminated food.
e. All of the statements are correct.
64. Which of the following is/are considered idiosyncratic reactions?
a. Rashes and headaches caused by Tartrazine.
b. Rashes and headaches caused by Benzoates.
c. Bachata Sniffles in reaction to very hot peppers
d. Two of the reactions listed are idiosyncratic.
e. All of the reactions listed are idiosyncratic.
65. Illness from the salmonella bacteria in food is:
a. Best treated with antibodies.
b. Rare in North America.
c. Caused by the rapid multiplication of the bacteria in the gut (intestinal lumen).
d. Always of short duration with no long-term effects.
e. Caused by a toxin produced by the bacteria.
66. Anaphylaxis is...
a. A mild allergic reaction.
b. A bacterial toxin that increases the likelihood of developing an allergy.
c. Treated using an EpiPen and does not require going to the hospital afterward.
d. A reaction that causes a collapse of the circulatory system.
e. None of the statements are true.
67. Which of the following toxins can result in blurred vision, eye twitching, slurred speech,
muscle twitching, cramps, nausea, sweating, dizziness and diarrhea?
a. Solanine
b. Muscarine
c. Aldicarb
d. Cyanide
e. None of the options is correct.
68. You give a patient a sugar solution and monitor their blood glucose levels. Which of the
following findings would suggest that the patient has hypoglycemia?
a. A gradual increase in blood sugar 30 min – 2hrs after taking the sugar solution.
b. A sudden increase in blood sugar 30 min – 2 hrs after taking the sugar solution.
c. A gradual decrease in blood sugar 30 min – 2 hrs after taking the sugar solution.
d. A sudden decrease in blood sugar 30 min – 2 hrs after taking the sugar solution.
e. No fluctuations in blood sugar after taking the sugar solution.
69. Which of the following is the only amino acid that is not well absorbed in the brain?
a. Tryptophan (Trp)
b. Glycine (Gly)
c. Alanine (Ala)
d. Threonine (Thr)
e. Valine (Val)
70. Which of the following is a preservative commonly used in jams to prevent mold growth?
a. Sulfites
b. Monosodium glutamate
c. Tartrazine
d. Sodium benzoate
e. Capsaicin
71. Which of the following is the most likely effect of the consumption of sugar?
a. Drowsiness
b. Calmness
c. Hyperfocus
d. Hyperactivity
e. Restlessness
72. Which one of the following statements about eggs is true?
a. The egg white is 50% water.
b. Undercooking an egg releases hydrogen sulfide.
c. Boiling an egg for too long produces iron sulfide (FeS).
d. Lecithin is an emulsifier in egg whites.
e. None of the statements are correct.
73. Which one of the following statements about meat is true?
a. Chicken has a high composition of water and fat.
b. In general, the more expensive the piece of meat, the longer it has to be cooked.
c. Papain helps to break down chains peptides/proteins.
d. Points of fusion in meat are caused by papain.
e. None of the statements are correct.
74. Cooking:
a. Makes nutrients much more difficult to absorb in the body.
b. Does not change the chemistry of the food significantly.
c. Can create toxic chemicals such as acrylamide or polycyclic aromatic hydrocarbons.
d. Leads to the creation of the chemical in onions that irritates the eyes.
e. Is responsible for the rising of bread.
75. Which of the following statements is true?
a. Sodium bicarbonate keeps peas green by neutralizing the acids coming from the peas and
keeping the magnesium ion intact.
b. Chlorophyll is no longer present in ripened red peppers, resulting in the red colour.
c. Potatoes have a high glycemic index, but very low vitamin C content.
d. Baking powder contains a base that leads to the rising of bread.
e. The yolk of an egg solidifies at a lower temperature than the white of an egg upon
cooking.
76. When preparing and cooking meat:
a. At a temperature of around 100°F (38°C), the collagen will not dissolve very much.
b. Papain allows you to glue pieces of meat together.
c. You can use transglutaminase to get a much more tender steak.
d. Chicken breast has more fat per gram than chicken legs.
e. Searing steak briefly at very high temperatures results in a much more tender steak,
especially for a tougher cut of meat.
77. Self-rising flour contains:
a. Baking soda
b. Baking powder
c. Vinegar
d. Yeast
e. Sugar
78. Which of the following is true about eggs?
a. The yolk solidifies at a lower temperature than the white.
b. Cooking the white denatures proteins.
c. Meringues are made with yolk.
d. Both the yolk and the white contain fat.
e. The white contains less water than the yolk.
Recorded Session #3
79. Which of the following is true?
a. Palm oil is added to butter because it lowers its smoke point, making it more useful for
frying foods quickly.
b. Adding palm oil to animal feed majorly increases butter’s palmitic fatty acid
concentration.
c. Palm oil production has minimal environmental impacts because the oil is extracted from
handpicked oil palm fruits.
d. A small change in butter’s palmitic acid content will not significantly increase cholesterol
levels and heart disease risks.
e. Grass-fed butter has more health benefits because it contains more vitamin A and D than
conventional butter.
80. Which conclusion is true?
a. Eating alkaline foods increases your blood alkalinity and can reduce inflammation.
b. French fries cooked at higher frying temperatures have a minimal increase in acrylamide.
c. In raw beans, there is no lectin left because it is broken down into its components.
d. The consumption of one egg per day is not associated with an increased risk of coronary
heart disease or stroke.
e. Eggs in Europe have their cuticles removed and thus, don’t need to be refrigerated.
Answer Key
1. D
2. B
3. E
4. C
5. B
6. A
7. E
8. A
9. C
10. D
11. E
12. D
13. E
14. C
15. D
16. B
17. E
18. D
19. A
20. C
21. E
22. D
23. B
24. A
25. A
26. B
27. C
28. B
29. C
30. C
31. C
32. A
33. D
34. C
35. D
36. B
37. C
38. B
39. E
40. B
41. B
42. D
43. C
44. C
45. A
46. C
47. D
48. E
49. B
50. E
51. C
52. B
53. B
54. E
55. B
56. E
57. B
58. B
59. B
60. C
61. B
62. B
63. C
64. D
65. C
66. D
67. C
68. D
69. A
70. D
71. B
72. C
73. C
74. C
75. A
76. A
77. B
78. B
79. D
80. D
TOPIC 5: Food Additives
1. What is morpholine?
a. A type of wax sprayed onto the surface of fruits and vegetables.
b. A food colouring agent.
c. A type of nitrate.
d. A chemical used in the process of coating fruits and vegetables with wax.
e. An antioxidant added to cereal boxes.
2. What happens to microorganisms, such as bacteria, in concentrated salt or sugar solutions?
a. They swell and burst open, as water moves from a region of high solute concentration to
a region of low solute concentration
b. They shrink, as water moves from a region of low solute concentration to a region of high
solute concentration.
c. Nothing happens, as bacteria have a cell wall that is impermeable to the external
environment.
d. They become saturated with solute, as solute moves from the concentrated solution into
the more dilute interior of the microorganism.
e. None of the statements are correct.
3. Sodium tripolyphosphate:
a. Is listed as an ingredient in many food products.
b. Helps food products retain moisture.
c. Is often used in cleaning agents.
d. Gives texture to food.
e. All of the statements are correct.
4. What is true about monosodium glutamate (MSG)?
a. It is found in salt water.
b. It is responsible for Kwon’s Syndrome which leads to severe diarrhea.
c. It can be produced in the lab using bacteria, molasses, and NaOH.
d. It is responsible for the kokumi taste.
e. It is responsible for allergic reactions.
5. Which of the following is not a taste?
a. Umami
b. Kokumi
c. Bitter
d. Salty
e. Sweet
6. What is the name of the syndrome that describes the following symptoms: chest pain, pain on
the left arm, and sweating?
a. Kwok’s Disease
b. Kwon’s Syndrome
c. Asian Food Disease
d. Asian Food Syndrome
e. None of the listed options are correct.
7. Sassafras contains which potentially harmful chemical?
a. Lead acetate
b. Copper salts
c. Calcium sulfate
d. Cyanide
e. Safrole
8. What is a purpose of applying wax to apples?
a. To reduce moisture loss.
b. To make them taste better.
c. To make them less resistant to bruising.
d. To add flavour.
e. To prevent them from being eaten by insects.
9. Which of the following statements about salt is true?
a. The average global salt intake is around 10 grams per day.
b. Salt is classified as a food additive in Canada, but not in the US.
c. Processed cheese has twice the amount of sodium as unprocessed cheese.
d. Everyone benefits from a reduction in sodium intake when it comes to high blood
pressure.
e. None of the statements are true.
10. Which of the following statements is correct?
a. The fat used in Butterball turkey is butter.
b. Palm and kernel oil are less saturated than butter.
c. “L’experience du col de cygne” showed that spontaneous generation of microorganisms
causes food to spoil.
d. Salt as a preservative is based on the concept of osmosis.
e. All of the statements are correct.
11. Why might colour only be added to butter during the winter?
a. Cows eat hay during the summer and hay is rich in beta-carotene.
b. Cows eat hay during the winter and hay is poor in beta-carotene.
c. Cows eat grass during the summer and grass is poor in beta-carotene.
d. Cows eat grass during the summer and grass is rich in beta-carotene.
e. Two of the statements are correct.
12. Which one of the following statements concerning food colours is true?
a. Cochineal red is restricted to use in maraschino cherries.
b. Citrus Red #2 has been banned in the United States but is permitted for use in Canada.
c. Amaranth (Red #2) has been banned in Canada but is permitted for use in the United
States.
d. Tartrazine (Yellow #5) is permitted for use in the United States and may cause certain
reactions.
e. Consumption of Red #3 has been shown to cause thyroid tumors in humans.
13. Which of the following is a synthetic food color?
a. Caramel
b. Beta-carotene
c. Cochineal red
d. Anthocyanin
e. Allura red
14. Which of the following is true regarding synthetic colours?
a. The term “certified synthetic color” refers to the safety of a food additive.
b. “Restricted” synthetic colors and not to be used under any circumstance.
c. Some individuals suffer allergic reactions to yellow dye #5.
d. Foods with synthetic dyes should not be given to children since they cause hyperactivity.
e. Red dye #3 is used to color ice cream.
15. Which of the following is/are true regarding nitrites in our food?
a. Nitrites are associated with a bitter taste.
b. Packaged hot dogs usually contain Vitamin A along with nitrites.
c. In the presence of nitrites, myoglobin is converted to nitrosomyoglobin which is a
brownish color.
d. Celery naturally contains large amounts of nitrates.
e. All of the statements are true.
16. Adding nitrites to meat will:
a. Cause cancer.
b. Gives the meat a pink, reddish colour.
c. Gives the meat a brownish colour.
d. Gives the meat a bluish red colour.
e. None of the above.
17. Which of the following chemicals would you classify as a human carcinogen?
a. Chemical A: Studies show that high doses of Chemical A are known to cause
cardiovascular problems in rodents. An incident was reported when a 35-year-old male
developed liver cancer after only eating a single dish, which contained Chemical A, for
six months.
b. Chemical B: Studies show that high doses of Chemical B may cause skin cancer and
leukemia in guinea pigs. A report suggested having a pet guinea pig is linked with a
higher incidence of leukemia and skin cancer.
c. Chemical C: Studies show that inhaling chemical C in rodents was linked to lung cancer
development. A group of humans exposed to chemical C had a 1.6% chance of
developing lung cancer compared to a group from the general public with 1.5% chance of
developing lung cancer.
d. Chemical D: Studies show that exposure to chemical D does not cause cancer to guinea
pigs. A meta-analysis from a science agency suggested that a community with exposure
to chemical D showed slightly higher cancer rates than communities without exposure to
chemical D.
e. Chemical E: Studies show that Chemical E exposure causes cancer in guinea pigs and
mice. A study reported that 90% of the individuals exposed to Chemical E developed
pancreatic cancer compared to only 1.2% of individuals not exposed to Chemical E
developing pancreatic cancer.
18. Which of the following food colours is considered natural?
a. Cochineal red
b. Amaranth
c. Caramel
d. Two of the food colours mentioned are natural.
e. All three of the food colours are natural.
19. Which of the following dyes were used to colour the skin of oranges?
a. Citrus red #2
b. Citrus red #3
c. Beta-carotene
d. Tartrazine
e. Caramel
20. Which one of the following statements is true?
a. Ramsen and Fahlberg obtained a joint patent for saccharin and became extremely
wealthy.
b. Saccharin is 50x sweeter than sugar.
c. The Delaney Clause states that any substance shown to cause any type of cancer cannot
be allowed on the market.
d. Saccharin is banned in Canada and the US.
e. Cyclamate is banned in Canada and the US.
21. Sorbitol:
a. Is used in chewing gum.
b. Is used in dietetic products.
c. Is a sugar alcohol.
d. Causes exploding diarrhea.
e. All of the statements are correct.
22. Which one of the following statements about aspartame is true?
a. Gluten sensitive individuals should not consume aspartame.
b. Aspartame has not been heavily researched.
c. Aspartame consumption leads to an increased risk of Parkinson’s, multiple sclerosis, and
cancer.
d. Coca Cola Zero contains a mixture of aspartame and acesulfam-K.
e. None of the statements are true.
23. Which of the following is the sweetest?
a. Cyclamate
b. Sucralose
c. Aspartame
d. Sorbitol
e. Xylitol
24. Which one of the following sweeteners is usually found in sugarless gum?
a. Xylitol
b. Fructose
c. Saccharin
d. Aspartame
e. Sucralose
25. Which of the following statement concerning saccharin is true?
a. In Canada, saccharin is available as a tabletop sweetener in pharmacies only, but it is not
allowed as a food additive.
b. A Canadian study conducted in 1977 concerning rats that were fed saccharin found that
there was an increased incidence of bladder cancer among female rats fed lifetime
amounts of saccharin regardless of their parents’ saccharin intake.
c. Saccharin is no longer listed as a carcinogen.
d. In the US, saccharin is not available as a tabletop sweetener and it is not allowed as a
food additive.
e. A Canadian study in 2019 showed that saccharin was safe at any concentration.
26. Why is cyclamate banned in some countries as a food additive and/or tabletop sweetener?
a. It releases methanol after being metabolized, and methanol is toxic.
b. It may cause bladder tumors.
c. It may cause exploding diarrhea.
d. Humans can be allergic to it.
e. It may cause brain tumors.
27. Which of the following about aspartame is true?
a. It may cause brain cancer.
b. It’s completely calorie-free.
c. The sweetness disappears after being heated.
d. It may cause bladder tumors.
e. It has a bitter aftertaste.
28. Which of the following is the sweetest relative to others?
a. Phenylethylamine
b. Saccharin
c. Sorbitol
d. Aspartame
e. Xylitol
29. Which of the following is not heat stable?
a. Nectresse
b. Stevia
c. Aspartame
d. Sucralose
e. Truvia
TOPIC 6: Agriculture
30. What fertilizer is used in organic agriculture?
a. No fertilizer is used
b. Composted fruits and vegetables
c. Manure
d. Modern chemical fertilizer
e. Potash
31. Which three chemicals are an essential component of a fertilizer?
a. Potassium, sodium, and bromine
b. Nitrogen, chloride, potassium
c. Phosphorus, nitrogen, potassium
d. Chloride, nitrogen, potassium
e. Chloride, nitrogen, sodium
32. A higher incidence of which disease/disorder is linked to living in agricultural areas and may
have a connection to the use of multiple pesticides?
a. Parkinson’s disease
b. Multiple sclerosis
c. Autism
d. ALS
e. None of the above
33. Which of the following is false concerning DDT?
a. It helped shape the outcome of World War II by keeping the soldiers free of insects that
transmit typhoid fever.
b. It was spread on beaches to wipe out mosquitoes.
c. It is efficient in controlling malaria.
d. It was found to cause breast cancer in a study done by the Berkley Public Health Institute.
e. None of the statements are false.
34. Which of the following is a synthetic pesticide?
a. Nicotine
b. Ladybugs
c. Paris Green
d. Rotenone
e. BT Bacteria
35. What is true about Roundup (glyphosate) resistant canola crops?
a. They require more tillage/plowing before plantation, but have a better yield in the end.
b. The idea is to modify the canola crop so that it is more susceptible to Roundup to
increase the product’s effectiveness on weeds.
c. They have possible negative side effects on monarch butterflies.
d. It is less toxic than aspirin, caffeine, or salt.
e. They eliminate the issue of weeds’ resistance to glyphosate.
36. Fritz Haber is known for…
a. Discovering that three major nutrients should be added to fertilizers.
b. Finding a way to combine nitrogen and hydrogen to make ammonia.
c. Discovering the use of DDT in controlling diseases.
d. Introducing the idea that pesticides were a double-edged sword.
e. None of the statements are correct.
37. Which of the following is false regarding hydroponics?
a. It does not require any soil.
b. The largest hydroponic farm in Montreal is on top of a building.
c. It is a method not suitable for winter conditions.
d. Pesticides are unnecessary.
e. Ground-up coconut shells are often used.
38. Which statement is true about Paris Green?
a. It is commonly used today as a pigment in paints.
b. It is also known as copper acetoarsenate.
c. It is still used to rid the sewers of Paris of rats and mice.
d. It is an organic pesticide.
e. None of the statements is true.
39. Which statement(s) are true regarding chymosin?
a. It is used in the making of cheese.
b. Traditionally came from the stomach of calves.
c. Was the first product of genetic engineering.
d. Is responsible for most of the cheese produced today.
e. All of the statements are true.
40. Which amino acid are Brazil nuts enriched in?
a. Cysteine
b. Methionine
c. Glutamine
d. Arginine
e. Asparagine
41. What are the most common crops that make use of recombinant DNA technology?
1. Corn 2. Soy 3. Potatoes 4. Sugar beets 5. Canola 6. Rice
a. 1, 2, 3, 4
b. 1, 2, 4, 5
c. 1, 2, 4, 6
d. 2, 3, 4, 5, 6
e. All six
42. Which statement is true?
a. Methionine is not a critical amino acid in the production of animal feed.
b. Soybeans are naturally high in methionine.
c. Brazil nuts are naturally poor in methionine.
d. Soybeans were genetically modified to produce more methionine but not marketed.
e. Most animal feed today comes from Brazil nuts.
43. Which of the following is a benefit of using Bacillus thuringiensis (Bt) in crops?
a. It will kill other bacteria, preventing insect infestation.
b. It will kill fungus.
c. It produces a protein that is toxic to insects but is not toxic to humans
d. It destroys glyphosate.
e. There is no benefit - it is toxic to humans.
44. What is the benefit of low linolenic acid soybeans in frying?
a. Soy oil made from these beans contains lots of vitamins and minerals.
b. Linolenic acid does not get oxidized.
c. Soy oil made from these beans contains no trans fats.
d. They are hydrogenated.
e. There is no benefit - vegetable oil is better for frying.
45. The first real food product of genetic modification was a tomato. How was it modified?
a. The enzyme polygalacturonase was inhibited to prevent the breakdown of pectin and
keep the tomato firm.
b. A gene from Arctic flounder, that keeps the fish from freezing in cold water, was added
to prevent the tomatoes from freezing.
c. The gene encoding methionine in Brazil Nuts was added to the tomatoes since
methionine is an essential amino acid.
d. It was modified to be “Roundup” resistant so the tomato fields could be sprayed with
e. Roundup, which would kill the weeds, without killing the tomatoes.
f. A gene from Bacillus Thuringiensis was added such that the tomatoes produced a protein
toxic to insects, but not to humans.
46. What is golden rice?
a. Rice that grows in a hot climate.
b. Rice that is modified to produce an iron storage protein called ferritin.
c. Rice that is modified with a gene from daffodils to produce Beta-carotene.
d. The most common rice grown all over the world since it contains a precursor for Vitamin
A.
e. Rice that is modified with a gene that codes for the Bt protein to ward off insects.
47. How was the grapefruit created?
a. Controlled speciation of pomelo and orange.
b. Grafting of pomelo tree and orange tree.
c. Genetic recombination of pomelo and orange.
d. Accidental cross pollination of pomelo and orange.
e. Divergent evolution.
48. Which of the following is a benefit of crops like Canola being “Roundup” resistant?
a. Less agricultural preparation.
b. Reduction in tractor fuel usage.
c. Decreased herbicide use.
d. Higher crop yields.
e. All the statements are benefits.
49. Which of the following problems are associated with using the herbicide Dicamba?
a. Dicamba can cause cancer in humans.
b. Dicamba can drift onto neighbouring fields and kill non-resistant crops.
c. Dicamba attracts certain unwanted insects
d. Dicamba is toxic to owls.
e. Exposure to dicamba causes skin rashes.
50. Which of the following is true about glyphosate?
a. It causes cancer in those that are exposed in high doses.
b. We cannot guarantee that there are no risks associated with it.
c. It causes autism.
d. Its benefits outweigh its risks.
e. Two of the statements are true.
51. Which is not an example of a genetically modified product?
a. Cotton
b. Canola
c. Tomatoes
d. Golden rice
e. All of the options are genetically modified.
52. Dioxin (tetrachlorodibenzodioxin) can be produced by:
a. A side reaction during the synthesis of 2,4-D.
b. A side reaction during the synthesis of 2,4,5-T.
c. A side reaction during the synthesis of Dicamba.
d. Heating plastic containers in a microwave.
e. All of the above
53. Risk is related to:
a. Hazard and toxicity
b. Hazard and exposure
c. Acceptable Daily Intake (ADI) and hazard
d. Risk can only be determined by carefully controlled animal studies.
e. None of the above
TOPIC 7: Adverse Food Reactions
54. Tetradotoxin:
a. Is a natural poison.
b. Is present in trace amounts in fugu.
c. Is harbored in the organs of the pufferfish.
d. Eating fugu leads to a tingling sensation.
e. All of the statements are correct.
55. Choose the correct statement.
a. 20% of the world is lactose intolerant.
b. Celiac disease is associated with osteoporosis.
c. Sugar causes hyperactivity in children.
d. Tartrazine is a preservative in jams.
e. None of the statements are correct.
56. Which of the following statements is correct?
a. Ciguatera poisoning results from eating fish contaminated with mercury.
b. Short term amnesia can occur after eating contaminated oysters.
c. Scromboid poisoning is caused by eating fish with high levels of tyramine.
d. Muscle paralysis can be caused by tetradotoxin found in Fugu.
e. Two of the statements are correct.
57. Which of the following is true regarding hypoglycaemia?
a. Arises due to high blood sugar.
b. Is diagnosed by periodic blood draws following infusion with a sugar solution.
c. Makes one susceptible to body temperature drops.
d. Results in extreme calmness since high blood sugar causes hyperactivity.
e. Causes shaking, palpitations and makes one’s head feel heavy.
58. Which of the following has been associated with lycopene?
a. Breast cancer
b. Tomatoes
c. Lens degeneration
d. Enhanced oxidation of other molecules
e. None of the statements have been associated with lycopene.
59. Which of the following is true concerning ciguatera poisoning?
a. It is caused by sea-sickness.
b. It is caused by fish, oysters, and mussels.
c. It is caused by a marine bacteria.
d. It results in paralysis.
e. It is always lethal.
60. Which of the following does not contain the protein gliadin?
a. Oats
b. Barley
c. Quinoa
d. Gluten
e. Rye
61. Lactose is a disaccharide made of…
a. Glucose and sucrose
b. Glucose and galactose
c. Glucose and fructose
d. Fructose and galactose
e. Fructose and sucrose
62. A condition where a patient has a negative anti-gliadin antibody blood test and a negative
biopsy but feels better when they stop consuming gluten is...
a. Celiac disease
b. Non-celiac gluten sensitivity
c. Latent celiac disease
d. Silent celiac disease
e. None of the above
63. Salmonella:
a. Was named after the fact that it was first discovered in salmon.
b. Can cause Guillain-Barre Syndrome.
c. Can be killed by cooking.
d. Symptoms usually begin 10 days after the consumption of contaminated food.
e. All of the statements are correct.
64. Which of the following is/are considered idiosyncratic reactions?
a. Rashes and headaches caused by Tartrazine.
b. Rashes and headaches caused by Benzoates.
c. Bachata Sniffles in reaction to very hot peppers
d. Two of the reactions listed are idiosyncratic.
e. All of the reactions listed are idiosyncratic.
65. Illness from the salmonella bacteria in food is:
a. Best treated with antibodies.
b. Rare in North America.
c. Caused by the rapid multiplication of the bacteria in the gut (intestinal lumen).
d. Always of short duration with no long-term effects.
e. Caused by a toxin produced by the bacteria.
66. Anaphylaxis is...
a. A mild allergic reaction.
b. A bacterial toxin that increases the likelihood of developing an allergy.
c. Treated using an EpiPen and does not require going to the hospital afterward.
d. A reaction that causes a collapse of the circulatory system.
e. None of the statements are true.
67. Which of the following toxins can result in blurred vision, eye twitching, slurred speech,
muscle twitching, cramps, nausea, sweating, dizziness and diarrhea?
a. Solanine
b. Muscarine
c. Aldicarb
d. Cyanide
e. None of the options is correct.
68. You give a patient a sugar solution and monitor their blood glucose levels. Which of the
following findings would suggest that the patient has hypoglycemia?
a. A gradual increase in blood sugar 30 min – 2hrs after taking the sugar solution.
b. A sudden increase in blood sugar 30 min – 2 hrs after taking the sugar solution.
c. A gradual decrease in blood sugar 30 min – 2 hrs after taking the sugar solution.
d. A sudden decrease in blood sugar 30 min – 2 hrs after taking the sugar solution.
e. No fluctuations in blood sugar after taking the sugar solution.
69. Which of the following is the only amino acid that is not well absorbed in the brain?
a. Tryptophan (Trp)
b. Glycine (Gly)
c. Alanine (Ala)
d. Threonine (Thr)
e. Valine (Val)
70. Which of the following is a preservative commonly used in jams to prevent mold growth?
a. Sulfites
b. Monosodium glutamate
c. Tartrazine
d. Sodium benzoate
e. Capsaicin
71. Which of the following is the most likely effect of the consumption of sugar?
a. Drowsiness
b. Calmness
c. Hyperfocus
d. Hyperactivity
e. Restlessness
72. Which one of the following statements about eggs is true?
a. The egg white is 50% water.
b. Undercooking an egg releases hydrogen sulfide.
c. Boiling an egg for too long produces iron sulfide (FeS).
d. Lecithin is an emulsifier in egg whites.
e. None of the statements are correct.
73. Which one of the following statements about meat is true?
a. Chicken has a high composition of water and fat.
b. In general, the more expensive the piece of meat, the longer it has to be cooked.
c. Papain helps to break down chains peptides/proteins.
d. Points of fusion in meat are caused by papain.
e. None of the statements are correct.
74. Cooking:
a. Makes nutrients much more difficult to absorb in the body.
b. Does not change the chemistry of the food significantly.
c. Can create toxic chemicals such as acrylamide or polycyclic aromatic hydrocarbons.
d. Leads to the creation of the chemical in onions that irritates the eyes.
e. Is responsible for the rising of bread.
75. Which of the following statements is true?
a. Sodium bicarbonate keeps peas green by neutralizing the acids coming from the peas and
keeping the magnesium ion intact.
b. Chlorophyll is no longer present in ripened red peppers, resulting in the red colour.
c. Potatoes have a high glycemic index, but very low vitamin C content.
d. Baking powder contains a base that leads to the rising of bread.
e. The yolk of an egg solidifies at a lower temperature than the white of an egg upon
cooking.
76. When preparing and cooking meat:
a. At a temperature of around 100°F (38°C), the collagen will not dissolve very much.
b. Papain allows you to glue pieces of meat together.
c. You can use transglutaminase to get a much more tender steak.
d. Chicken breast has more fat per gram than chicken legs.
e. Searing steak briefly at very high temperatures results in a much more tender steak,
especially for a tougher cut of meat.
77. Self-rising flour contains:
a. Baking soda
b. Baking powder
c. Vinegar
d. Yeast
e. Sugar
78. Which of the following is true about eggs?
a. The yolk solidifies at a lower temperature than the white.
b. Cooking the white denatures proteins.
c. Meringues are made with yolk.
d. Both the yolk and the white contain fat.
e. The white contains less water than the yolk.
Recorded Session #3
79. Which of the following is true?
a. Palm oil is added to butter because it lowers its smoke point, making it more useful for
frying foods quickly.
b. Adding palm oil to animal feed majorly increases butter’s palmitic fatty acid
concentration.
c. Palm oil production has minimal environmental impacts because the oil is extracted from
handpicked oil palm fruits.
d. A small change in butter’s palmitic acid content will not significantly increase cholesterol
levels and heart disease risks.
e. Grass-fed butter has more health benefits because it contains more vitamin A and D than
conventional butter.
80. Which conclusion is true?
a. Eating alkaline foods increases your blood alkalinity and can reduce inflammation.
b. French fries cooked at higher frying temperatures have a minimal increase in acrylamide.
c. In raw beans, there is no lectin left because it is broken down into its components.
d. The consumption of one egg per day is not associated with an increased risk of coronary
heart disease or stroke.
e. Eggs in Europe have their cuticles removed and thus, don’t need to be refrigerated.
Answer Key
1. D
2. B
3. E
4. C
5. B
6. A
7. E
8. A
9. C
10. D
11. E
12. D
13. E
14. C
15. D
16. B
17. E
18. D
19. A
20. C
21. E
22. D
23. B
24. A
25. A
26. B
27. C
28. B
29. C
30. C
31. C
32. A
33. D
34. C
35. D
36. B
37. C
38. B
39. E
40. B
41. B
42. D
43. C
44. C
45. A
46. C
47. D
48. E
49. B
50. E
51. C
52. B
53. B
54. E
55. B
56. E
57. B
58. B
59. B
60. C
61. B
62. B
63. C
64. D
65. C
66. D
67. C
68. D
69. A
70. D
71. B
72. C
73. C
74. C
75. A
76. A
77. B
78. B
79. D
80. D
