4 Written Questions

1. Amino acid brings out the flavor of protein-containing foods. Large amounts of MSG fed to infant mice destroyed nerve cells in the brain. Public pressure forced baby food companies to stop using it. Causes "Chinese restaurant syndrome" (burning sensation in the back of neck and forearms, tightness of the chest, and headache) in some adults.
2. A common constiuent of animal and plant tissues, it is a source of the nutrient choline. It keeps oil and water from separating out, retards rancidity, recudes spattering in a frying pan, and leads to fluffier cakes. Major sources are egg yolk and soybeans. Used as an emulsifier and antioxidant in baked goods, margarine, chocolate, and ice cream
3. Makes bread softer, prevents staling, improves the stability of margaarine, and makes caramels less ticky, and prevents the oil in peanut butter from separating out. They are safe but are used mostly in foods that are high in refind flour, sugar, or fat.
4. Not quite as sweet as sugar and poorly absorbed by the body, it contributes only half as many calories as sugar. Used as the "dust" on chewing gum, it prevents gum from absorbing moisture and becoming sticky; safe

4 Multiple Choice Questions

1. Acidifies and flavors cola beverages. Phosphate salts are used in hundreds of processed foods for many purposes. Non-toxic, but their widespread use has led to a dietary imbalance that may be causing osteoporosis.
   1. Lactose
   2. Phosphoric Acid
   3. Lactic Avid
   4. Lecithin
2. Consists of vegetable (usually soybean) protein that has been chemically broken down to the amino acids of which it is composed. Used to bring out the natural flavor of food (and, perhaps, use less real food). Used as a flavor enhancer in instant soups, frankfurters, sauce mixes, and beef stew
   1. Mono- and diglycerides
   2. Heptyl Paraben
   3. Hydrolyzed Vegetable Protein
   4. Hydrogenated Vegetable Oil
3. A semi-solid treated with hydrogen. unfortunately, hydrogenation converts much of the polyunsaturated oil to saturated fat. We eat too much oil and fat of all kinds, whether natural or hydrogenated. Additive needs better testing.
   1. Mono- and diglycerides
   2. Heptyl Paraben
   3. Hydrogenated Vegetable Oil
   4. Hydrolyzed Vegetable Protein
4. Used as a preservative in some beers. Studies show this chemical is safe, but it has not been tested in the presence of alcohol. Short for heptyl ester of para-hydroxybenzoic acid
   1. Heptyl Paraben
   2. Invert Sugar
   3. Lactic Avid
   4. Lactose

4 True/False Question

1. Lactose → A common constiuent of animal and plant tissues, it is a source of the nutrient choline. It keeps oil and water from separating out, retards rancidity, recudes spattering in a frying pan, and leads to fluffier cakes. Major sources are egg yolk and soybeans. Used as an emulsifier and antioxidant in baked goods, margarine, chocolate, and ice cream
   

   True        False

2. Lactic Avid → This safe acid occurs in almost all living organisms. It inhibits spoilage in Spanish-type olives, balances the aciditing in cheese-making, and adds tartness to frozen desserts, carbonated fruit-flavor drinks, and other foods
   

   True        False

3. Gums → Derived from natural sources (bushes, trees, or seaweed) and are poorly tested but probably safe. They are used to thicken foods, prevent sugar crystals from forming in candy, stabilize beer foam (arabic), form a gel in pudding (furceleran), encapsulate flavor oils in powdered drink mixes, or keep oil and water mixed together in salad dressings. Used in ice cream, frozen pudding, salad dressing, dough, cottage cheese, dancy, and drink mixes
   

   True        False

4. Invert Sugar → Not quite as sweet as sugar and poorly absorbed by the body, it contributes only half as many calories as sugar. Used as the "dust" on chewing gum, it prevents gum from absorbing moisture and becoming sticky; safe
   

   True        False