Chemistry #2 Please answer

Question text

Taste buds are specialized receptor cells found __________.

Select one:

[removed]a. distributed throughout the tongue and mouth.

[removed]b. in distictly organized patterns on the tongue.

[removed]c. on the tip of the tongue

[removed]d. in the mouth and nose.

Question text

__________ is the taste sensation that is universally desirable.

Select one:

[removed]a. Sweet

[removed]b. Sour

[removed]c. Salt

[removed]d. Bitter

[removed]e. Unami

Question text

Amino acids combine with glutamates to produce this taste.

Select one:

[removed]a. Sweet

[removed]b. Sour

[removed]c. Salt

[removed]d. Bitter

[removed]e. Unami

Question text

Foods that taste __________ maybe toxic.

Select one:

[removed]a. sweet

[removed]b. sour

[removed]c. salty

[removed]d. bitter

[removed]e. savory

Hydrogen ions in food are responsible for__________.

Select one:

[removed]a. sweetness

[removed]b. sourness

[removed]c. saltiness

[removed]d. bitterness

[removed]e. unami

Question text

The heat of chili peppers is a _________ taste.

Select one:

[removed]a. none of the choices

[removed]b. sour

[removed]c. salt

[removed]d. bitter

[removed]e. unami

Question text

Our sense of smell relies on _______ molecules.

Select one:

[removed]a. free radical

[removed]b. ionic

[removed]c. folded

[removed]d. volatile

Question text

Your nose can detect _________ different odors.

Select one:

[removed]a. 5

[removed]b. 10-30

[removed]c. hundreds

[removed]d. thousands

Question text

Odors, or aromas, of food can be stored in our memories.

Select one:

[removed]True

[removed]False

Question text

Both the Maillard Reaction and carmelization involve _______ molecules.

Select one:

[removed]a. sugar

[removed]b. fat

[removed]c. protein

[removed]d. water

Question text

the Maillard reaction begins to occur around ______ degrees Farneheit.

Select one:

[removed]a. 140

[removed]b. 210

[removed]c. 285

[removed]d. 335

question

Question text

The Maillard reaction does not always develop well in ___________.

Select one:

[removed]a. meat

[removed]b. toast

[removed]c. fish

[removed]d. onions

Question text

The flavor and taste of herbs comes from ______________.

Select one:

[removed]a. essential oils

[removed]b. saturated oils

[removed]c. complex carbohydrates

[removed]d. reaction products

Question text

The impact of spices dissolved in ______________ lasts the longest in our recipes and mouths.

Select one:

[removed]a. alcohol

[removed]b. acids

[removed]c. oil

[removed]d. water