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5 Written Questions

1. Milk turns sour when this turns to lactic acid
2. This coloring was outlawed in 1976
3. This coloring is used in cherries, fruit cocktails, and candy
4. The major sources of this include egg yolk and soybean
5. This is an important metabolite in virtually all living organisms

5 Matching Questions

1. Mannitol
2. Sucrose
3. Corn Syrup
4. Ethyl Vanillin
5. Yellow No. 6

1. a This prevents gum from absorbing moisture and becoming sticky
2. b Americans consume 100 pounds of this every year
3. c This is made by treating cornstarch with acids and enzymes
4. d This comes close to matching the true taste of vanilla
5. e This coloring occasionally causes allergic reactions

5 Multiple Choice Questions

1. These retard oxidation of unsaturated fats and oils
   1. Lecithin
   2. Starch
   3. Fucceleran
   4. Antioxidants
2. This was proposed to be banned in 1977
   1. Lecithin
   2. Fucceleran
   3. Starch
   4. Saccharin
3. This makes up one-sixth of the average diet
   1. Sorbitol
   2. Lactose
   3. Starch
   4. Sucrose
4. This acts as a buffer that controls acidity
   1. Potassium Sorbate
   2. Sodium Nitrite
   3. Sodium Citrate
   4. Sorbitol
5. This dissolves slowly in cold water
   1. Fumaric Acid
   2. Erythorbic Acid
   3. Citric Acid
   4. Starch

5 True/False Question

1. Sodium Nitrite → This is tolerated in foods because it can prevent the growth of bacteria that cause botulism poisoning
   

   True        False

2. Sulfur Dioxide and Sodium Bisulfate → This is used to speed up the dissolution of fumaric acid
   

   True        False

3. Saccharin → This makes food seem richer and thicker than they are
   

   True        False

4. Sorbitol → This prevents gum from absorbing moisture and becoming sticky
   

   True        False

5. Heptyl Paraben → This is used as a preservative in some beers
   

   True        False