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What role does caffeine play in tea? A) It enhances the sweetness of tea B) It contributes to the briskness and creaming properties of tea C) It reduces the bitterness of tea D) It acts as a preservative E) It increases the acidity of tea
B) It contributes to the briskness and creaming properties of tea Explanation: Caffeine is noted for its significant contribution to the briskness and creaming properties of tea, which are important characteristics in the overall sensory evaluation of the beverage.
What is the physical form of theobromine? A) Liquid B) Crystalline powder C) Gas D) Gel E) Solid block
B) Crystalline powder Explanation: Theobromine is described as a crystalline, bitter powder, indicating its solid form and texture.
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p.29
Caffeine and Methylxanthines

What role does caffeine play in tea?
A) It enhances the sweetness of tea
B) It contributes to the briskness and creaming properties of tea
C) It reduces the bitterness of tea
D) It acts as a preservative
E) It increases the acidity of tea

B) It contributes to the briskness and creaming properties of tea
Explanation: Caffeine is noted for its significant contribution to the briskness and creaming properties of tea, which are important characteristics in the overall sensory evaluation of the beverage.

p.32
Chemical Composition of Green Tea Leaves

What is the physical form of theobromine?
A) Liquid
B) Crystalline powder
C) Gas
D) Gel
E) Solid block

B) Crystalline powder
Explanation: Theobromine is described as a crystalline, bitter powder, indicating its solid form and texture.

p.44
Tea Aroma and Volatile Compounds

Which compound in tea is described as having a flowery aroma?
A) Methyl salicylate
B) Nerolidol
C) Linalool
D) Eugenol
E) Carvone

B) Nerolidol
Explanation: Nerolidol is recognized for its flowery aroma, adding to the complex scent characteristics of tea.

p.42
Tea Aroma and Volatile Compounds

How many volatile compounds have been identified in tea aroma?
A) Over 100
B) Over 300
C) Over 600
D) Over 800
E) Over 1000

C) Over 600
Explanation: More than 600 volatile compounds have been identified in tea aroma, highlighting the complexity and richness of the scents associated with tea.

p.20
Flavonoids and Polyphenols in Tea

What is the chemical structure of Flavan-3-ol (Epicatechin)?
A) Trans configuration
B) Cis configuration
C) Linear configuration
D) Cyclic configuration
E) Aromatic configuration

B) Cis configuration
Explanation: Flavan-3-ol, specifically Epicatechin, is characterized by its cis configuration, which is important for its chemical properties and biological activity.

p.38
Mineral Content in Tea

Which mineral is particularly abundant in tea leaves?
A) Iron
B) Calcium
C) Potassium
D) Sodium
E) Molybdenum

C) Potassium
Explanation: Tea leaves are rich in potassium, making it one of the most significant minerals found in tea, alongside calcium and magnesium.

p.10
Health Benefits of Tea Components

What health aspect do polyphenols in tea primarily contribute to?
A) Weight gain
B) Increased cholesterol
C) Most of the health benefits
D) Dehydration
E) Muscle growth

C) Most of the health benefits
Explanation: Polyphenols are known to contribute to most of the health benefits associated with tea, making them an important component for health-conscious consumers.

p.11
Flavonoids and Polyphenols in Tea

What type of compounds do flavonoids belong to?
A) Carbohydrates
B) Lipids
C) Polyphenolic compounds
D) Amino acids
E) Proteins

C) Polyphenolic compounds
Explanation: Flavonoids are classified as a subgroup of polyphenolic compounds, which are known for their antioxidant properties and health benefits.

p.28
Caffeine and Methylxanthines

What is the chemical structure of caffeine classified as?
A) Alkaloid
B) Purine
C) Carbohydrate
D) Lipid
E) Protein

B) Purine
Explanation: Caffeine is classified as a purine, which is a type of nitrogenous base that is part of the structure of nucleotides in DNA and RNA.

p.41
Chemical Composition of Green Tea Leaves

Which carotenoid is the most prevalent in tea leaves?
A) Lutein
B) Zeaxanthin
C) Beta-carotene
D) Lycopene
E) Astaxanthin

C) Beta-carotene
Explanation: Beta-carotene is the most prevalent carotenoid in tea leaves, making up about 90% of the total carotenoids identified.

p.18
Flavonoids and Polyphenols in Tea

What distinguishes flavanols from their parent compounds?
A) Presence of a double bond in the pyran ring
B) Lack of a double bond in the pyran ring
C) Presence of a ketone group at the furan ring
D) Lack of oxygen in the ring
E) Presence of multiple double bonds

B) Lack of a double bond in the pyran ring
Explanation: Flavanols are distinguished from their parent compounds primarily by the absence of a double bond in the pyran ring, which is a key structural feature.

p.9
Chemical Composition of Green Tea Leaves

What is a characteristic of phenolic acids?
A) They are primarily carbohydrates
B) They are a type of protein
C) They contain a hydroxyl group attached to an aromatic hydrocarbon
D) They are exclusively found in animal tissues
E) They have no biological activity

C) They contain a hydroxyl group attached to an aromatic hydrocarbon
Explanation: Phenolic acids are characterized by the presence of a hydroxyl group (-OH) attached to an aromatic hydrocarbon, which contributes to their chemical properties and biological activities.

p.37
Lipids and Their Role in Tea

How does lipid content change with the maturity of tea leaves?
A) It decreases with maturity
B) It remains constant
C) It increases with maturity
D) It varies randomly
E) It is not affected by maturity

C) It increases with maturity
Explanation: The lipid content in tea leaves increases as the leaves mature, indicating that the maturity of the leaves plays a role in their chemical composition.

p.7
Flavonoids and Polyphenols in Tea

What is a depside related to phenolic acids?
A) Amino acid
B) Quinic acid ester
C) Fatty acid
D) Nucleotide
E) Simple sugar

B) Quinic acid ester
Explanation: Depsides are compounds formed from phenolic acids, and quinic acid esters are a specific type of depside, highlighting the structural diversity of phenolic compounds.

p.33
Amino Acids in Tea

Which groups are present in amino acids?
A) Hydroxyl and methyl groups
B) Amine and carboxylic acid groups
C) Carbonyl and ether groups
D) Phosphate and sulfhydryl groups
E) Ketone and aldehyde groups

B) Amine and carboxylic acid groups
Explanation: Amino acids contain both an amine group and a carboxylic acid group, which are essential for their classification and function in biological systems.

p.33
Amino Acids in Tea

In addition to being building blocks of proteins, what role do amino acids play in metabolism?
A) They are not involved in metabolism
B) They act as intermediates in metabolic processes
C) They only serve as energy sources
D) They are exclusively used for protein synthesis
E) They function as storage molecules

B) They act as intermediates in metabolic processes
Explanation: Amino acids play a crucial role as intermediates in metabolism, participating in various biochemical reactions that are vital for maintaining cellular functions.

p.14
Flavonoids and Polyphenols in Tea

Which of the following is an example of a flavone?
A) Quercetin
B) Apigenin
C) Catechin
D) Theanine
E) Caffeine

B) Apigenin
Explanation: Apigenin is specifically mentioned as an example of a flavone, which is a type of flavonoid known for its various health benefits.

p.6
Chemical Composition of Green Tea Leaves

What is a characteristic of phenolic acids?
A) They are primarily found in animal tissues
B) They are a type of carbohydrate
C) They are known for their antioxidant properties
D) They are exclusively found in synthetic compounds
E) They have no health benefits

C) They are known for their antioxidant properties
Explanation: Phenolic acids are recognized for their antioxidant properties, which contribute to various health benefits and are important in plant metabolism.

p.1
Tea Plant Classification

What is the genus of the tea plant?
A) Rosa
B) Camellia
C) Citrus
D) Quercus
E) Salix

B) Camellia
Explanation: The tea plant belongs to the genus Camellia, which consists of 82 named species, highlighting its diversity within this genus.

p.37
Lipids and Their Role in Tea

What is the lipid content in tea leaves?
A) About 1%
B) About 3%
C) About 5%
D) About 10%
E) About 15%

B) About 3%
Explanation: Tea leaves contain approximately 3% lipid, which is a significant aspect of their chemical composition and contributes to the overall quality of the tea.

p.37
Lipids and Their Role in Tea

What is the oil content in tea seeds?
A) 5 - 10%
B) 10 - 15%
C) 18 - 33%
D) 35 - 50%
E) 50 - 70%

C) 18 - 33%
Explanation: Tea seeds contain between 18% and 33% oil, which has properties very similar to those of olive oil, highlighting the nutritional value of tea seeds.

p.27
Caffeine and Methylxanthines

What is the primary methylxanthine found in coffee?
A) Theobromine
B) Theophylline
C) Caffeine
D) Xanthine
E) Guanine

C) Caffeine
Explanation: Caffeine is the primary methylxanthine found in coffee, known for its stimulating effects on the central nervous system.

p.15
Flavonoids and Polyphenols in Tea

Which flavonol is often found in high concentrations in onions and apples?
A) Myricitin
B) Quercetin
C) Kaempferol
D) Rutin
E) Luteolin

B) Quercetin
Explanation: Quercetin is frequently found in high concentrations in onions and apples, contributing to their health benefits and antioxidant properties.

p.3
Chemical Composition of Green Tea Leaves

What is the approximate ash content in fresh green tea leaves?
A) ~ 3%
B) ~ 5%
C) ~ 7%
D) ~ 10%
E) ~ 15%

B) ~ 5%
Explanation: Fresh green tea leaves contain about 5% ash by dry weight, which contributes to the mineral content of the leaves.

p.26
Flavonoids and Polyphenols in Tea

What characterizes proanthocyanidines?
A) They are simple sugars
B) They are polymeric structures
C) They are only found in fruits
D) They are hydrolysable
E) They contain no flavonoid units

B) They are polymeric structures
Explanation: Proanthocyanidines are characterized as polymeric structures that contain two to fifty flavonoid units, distinguishing them from other types of tannins.

p.41
Chemical Composition of Green Tea Leaves

What percentage of the total carotenoids in tea leaves does beta-carotene constitute?
A) 50%
B) 70%
C) 80%
D) 90%
E) 100%

D) 90%
Explanation: Beta-carotene constitutes about 90% of the total carotenoids found in tea leaves, highlighting its dominance among the carotenoid compounds.

p.22
Chemical Composition of Green Tea Leaves

Which of the following is a type of catechin?
A) Gallocatechin
B) Caffeine
C) Theanine
D) Quercetin
E) Tannic acid

A) Gallocatechin
Explanation: Gallocatechin is a specific type of catechin, which is a class of flavonoids found in tea and other plants, known for their antioxidant properties.

p.32
Chemical Composition of Green Tea Leaves

What is the chemical name for theobromine?
A) 3,7-dimethylxanthine
B) 1,3-dimethylxanthine
C) 3,7-dimethyluracil
D) 1,7-dimethylxanthine
E) 3,5-dimethylxanthine

A) 3,7-dimethylxanthine
Explanation: Theobromine is chemically known as 3,7-dimethylxanthine, which identifies its specific molecular structure and classification as a methylxanthine.

p.9
Chemical Composition of Green Tea Leaves

What are quinic acid esters?
A) A type of lipid
B) A form of amino acid
C) Derivatives of quinic acid that can form esters
D) A type of carbohydrate
E) A mineral compound

C) Derivatives of quinic acid that can form esters
Explanation: Quinic acid esters are derivatives of quinic acid that can form esters, which are important in the context of phenolic compounds and their biological activities.

p.27
Caffeine and Methylxanthines

Which of the following is NOT a methylxanthine?
A) Caffeine
B) Theobromine
C) Theophylline
D) Adenosine
E) All of the above are methylxanthines

D) Adenosine
Explanation: Adenosine is not a methylxanthine; it is a nucleoside. The other options, Caffeine, Theobromine, and Theophylline, are all classified as methylxanthines.

p.38
Mineral Content in Tea

Which of the following minerals is NOT found in significant quantities in tea leaves?
A) Calcium
B) Magnesium
C) Potassium
D) Gold
E) Manganese

D) Gold
Explanation: Gold is not a mineral found in tea leaves, while calcium, magnesium, potassium, and manganese are present in varying amounts.

p.36
Organic Acids in Tea

What is the predominant organic acid found in tea?
A) Citric acid
B) Malic acid
C) Oxalic acid
D) Ascorbic acid
E) Succinic acid

C) Oxalic acid
Explanation: Oxalic acid is identified as the predominant organic acid present in tea, highlighting its significance in the chemical composition of tea leaves.

p.36
Organic Acids in Tea

Where is oxalic acid found in tea leaves?
A) In the roots
B) In the flowers
C) As crystals in the vacuoles of tea leaf cells
D) In the stems
E) In the soil

C) As crystals in the vacuoles of tea leaf cells
Explanation: Oxalic acid is present as crystals in the vacuoles of tea leaf cells, indicating its storage form within the plant.

p.27
Caffeine and Methylxanthines

What are methylxanthines primarily known for?
A) Their role in DNA synthesis
B) Their stimulating effects
C) Their antioxidant properties
D) Their role in protein synthesis
E) Their contribution to fat metabolism

B) Their stimulating effects
Explanation: Methylxanthines, including caffeine, theobromine, and theophylline, are primarily known for their stimulating effects on the central nervous system.

p.25
Chemical Composition of Green Tea Leaves

Which of the following compounds is NOT classified as an acid or depside in fresh tea flush?
A) Gallic acid
B) Chlorogenic acid
C) Theogallin
D) Quercetin
E) None of the above

D) Quercetin
Explanation: Quercetin is classified as a flavonol, not an acid or depside, while Gallic acid, Chlorogenic acid, and Theogallin are included in the acid and depsides category.

p.43
Tea Aroma and Volatile Compounds

What is the characteristic odor of Trans-2-Hexenal?
A) Sweet and floral
B) Grassy and bad
C) Fruity and fresh
D) Spicy and warm
E) Earthy and musky

B) Grassy and bad
Explanation: Trans-2-Hexenal is noted for its grassy and unpleasant odor, distinguishing it from other aromatic compounds found in tea.

p.40
Chemical Composition of Green Tea Leaves

What flavor does high chlorophyll content impart to tea?
A) Bitter taste
B) Sweet taste
C) Grassy taste
D) Sour taste
E) Spicy taste

C) Grassy taste
Explanation: The high chlorophyll content in tea is known to impart a grassy taste, which is a characteristic flavor associated with fresh tea leaves.

p.40
Chemical Composition of Green Tea Leaves

Why is chlorophyll important for black tea?
A) It enhances sweetness
B) It contributes to the bitterness
C) It is important for the blackness of black tea
D) It improves aroma
E) It increases caffeine content

C) It is important for the blackness of black tea
Explanation: Chlorophyll plays a role in the color of black tea, contributing to its characteristic blackness, especially before the manufacturing process reduces its content.

p.10
Flavonoids and Polyphenols in Tea

What taste do polyphenols contribute to in tea?
A) Sweet
B) Bitter
C) Astringent
D) Sour
E) Umami

C) Astringent
Explanation: Polyphenols contribute to the astringent taste of tea, which is one of the sensory characteristics that can be associated with its flavor profile.

p.13
Flavonoids and Polyphenols in Tea

Which of the following is NOT a type of flavonoid?
A) Flavone
B) Flavonol
C) Anthocyanidin
D) Carotenoid
E) Flavanols

D) Carotenoid
Explanation: Carotenoids are a different class of pigments and are not classified as flavonoids. The other options listed are all types of flavonoids.

p.13
Flavonoids and Polyphenols in Tea

Which of the following is a type of flavonoid?
A) Flavone
B) Glucose
C) Protein
D) Lipid
E) Vitamin C

A) Flavone
Explanation: Flavone is one of the types of flavonoids, which are a group of polyphenolic compounds known for their antioxidant properties.

p.33
Amino Acids in Tea

What is a unique feature of each amino acid?
A) They all have the same side chain
B) They have a specific side chain
C) They are all identical in structure
D) They contain no functional groups
E) They are all non-polar

B) They have a specific side chain
Explanation: Each amino acid has a unique side chain that distinguishes it from others, contributing to the diversity of protein structures and functions.

p.28
Caffeine and Methylxanthines

What is the physical appearance of caffeine?
A) Yellow powder
B) White crystalline substance
C) Red liquid
D) Green gas
E) Blue solid

B) White crystalline substance
Explanation: Caffeine is described as a bitter, white crystalline substance, which is a key characteristic of its physical form.

p.28
Caffeine and Methylxanthines

What effect does caffeine have on the central nervous system?
A) It depresses the central nervous system
B) It stimulates the central nervous system
C) It has no effect on the central nervous system
D) It causes paralysis of the central nervous system
E) It only affects peripheral nerves

B) It stimulates the central nervous system
Explanation: Caffeine is known to be a central nervous system stimulant, which means it enhances alertness and reduces fatigue.

p.12
Flavonoids and Polyphenols in Tea

Which statement about flavonoids is true?
A) They are only found in the roots of plants.
B) They are exclusive to non-flowering plants.
C) They are present in all parts of flowering plants.
D) They are not involved in plant coloration.
E) They are only found in fruits.

C) They are present in all parts of flowering plants.
Explanation: Flavonoids are not limited to flowers; they are present in all parts of flowering plants, indicating their diverse roles in plant biology.

p.31
Caffeine and Methylxanthines

What is the chemical structure of theophylline?
A) 1,3-dimethylxanthine
B) 1,2-dimethylxanthine
C) 3,7-dimethylxanthine
D) 1,7-dimethylxanthine
E) 2,6-dimethylxanthine

A) 1,3-dimethylxanthine
Explanation: Theophylline is chemically known as 1,3-dimethylxanthine, which indicates its specific structure within the xanthine family of compounds.

p.2
Amino Acids in Tea

What is the approximate percentage of amino acids in fresh green tea leaves?
A) ~1%
B) ~2%
C) ~3%
D) ~4%
E) ~5%

D) ~4%
Explanation: Amino acids make up approximately 4% of the dry weight of fresh green tea leaves, playing a role in the flavor and health benefits of the tea.

p.44
Tea Aroma and Volatile Compounds

What aroma is associated with Geraniol in tea?
A) Minty
B) Earthy
C) Rose & Citrus like
D) Spicy
E) Woody

C) Rose & Citrus like
Explanation: Geraniol is known for its aroma that resembles rose and citrus, contributing to the overall fragrance profile of tea.

p.43
Tea Aroma and Volatile Compounds

Which compound is associated with a good odor reminiscent of Lily of the Valley?
A) Trans-2-Hexenal
B) Linalool
C) Caffeine
D) Tannins
E) Catechins

B) Linalool
Explanation: Linalool is recognized for its pleasant aroma, specifically likened to the scent of Lily of the Valley, making it a desirable component in tea aroma.

p.6
Chemical Composition of Green Tea Leaves

Which of the following is an example of a phenolic acid?
A) Ascorbic acid
B) Gallic acid
C) Citric acid
D) Acetic acid
E) Lactic acid

B) Gallic acid
Explanation: Gallic acid is a well-known example of a phenolic acid, recognized for its presence in various plants and its potential health benefits.

p.10
Flavonoids and Polyphenols in Tea

What are polyphenols characterized by?
A) Presence of only one phenol unit
B) Presence of more than one phenol unit
C) Absence of phenol units
D) Presence of only flavonoids
E) Presence of amino acids

B) Presence of more than one phenol unit
Explanation: Polyphenols are defined by having more than one phenol unit or building block per molecule, which is a key characteristic that distinguishes them from other compounds.

p.8
Flavonoids and Polyphenols in Tea

What is a depside?
A) A type of carbohydrate
B) A type of protein
C) A polyphenolic compound
D) A mineral compound
E) A lipid compound

C) A polyphenolic compound
Explanation: A depside is defined as a type of polyphenolic compound composed of two or more monocyclic aromatic units linked by an ester bond, highlighting its structural characteristics.

p.27
Caffeine and Methylxanthines

Which of the following methylxanthines is primarily found in chocolate?
A) Caffeine
B) Theobromine
C) Theophylline
D) Xanthine
E) None of the above

B) Theobromine
Explanation: Theobromine is the methylxanthine primarily found in chocolate, contributing to its unique flavor and effects.

p.45
Chemical Composition of Green Tea Leaves

What is the primary catechin found in green tea?
A) Theaflavin
B) Flavonols
C) Epicatechin
D) Theanine
E) Caffeine

C) Epicatechin
Explanation: Green tea is known for its high catechin content, particularly epicatechin, which is a significant contributor to its health benefits and antioxidant properties.

p.45
Chemical Composition of Green Tea Leaves

Which component is present in higher amounts in black tea compared to green tea?
A) Catechin
B) Theaflavin
C) Theanine
D) Caffeine
E) Organic acid

B) Theaflavin
Explanation: Black tea contains theaflavins, which are formed during the oxidation process, making them more prevalent in black tea compared to green tea.

p.12
Flavonoids and Polyphenols in Tea

Where can flavonoids be found in plants?
A) Only in flowers
B) Only in leaves
C) Only in roots
D) In all parts of the plant
E) Only in seeds

D) In all parts of the plant
Explanation: The occurrence of flavonoids is not restricted to flowers; they can be found in all parts of the plant, indicating their widespread presence and function.

p.3
Chemical Composition of Green Tea Leaves

What is the approximate lipid content in fresh green tea leaves?
A) ~ 1%
B) ~ 2%
C) ~ 3%
D) ~ 4%
E) ~ 5%

C) ~ 3%
Explanation: The lipid content in fresh green tea leaves is approximately 3% by dry weight, indicating its role in the overall composition.

p.4
Chemical Composition of Green Tea Leaves

What is the total range of flavonols and their glycosides in young tea shoots?
A) 1 - 2 g/100 g
B) 3 - 4 g/100 g
C) 5 - 6 g/100 g
D) 7 - 8 g/100 g
E) 9 - 10 g/100 g

B) 3 - 4 g/100 g
Explanation: The content of flavonols and their glycosides in young tea shoots is reported to be between 3 and 4 g per 100 g of dry weight, indicating their presence in the chemical makeup of tea.

p.35
Chemical Composition of Green Tea Leaves

What percentage of free sugar is found in tea leaves?
A) 1%
B) 2%
C) 4%
D) 6%
E) 8%

C) 4%
Explanation: Tea leaves contain 4% free sugar, which is a significant component contributing to the overall composition of the leaves.

p.29
Health Benefits of Tea Components

What is briskness in the context of tea?
A) A measure of caffeine content
B) A taste sensation important in the evaluation of tea
C) The temperature at which tea is served
D) The color of the tea leaves
E) The aroma of the brewed tea

B) A taste sensation important in the evaluation of tea
Explanation: Briskness refers to a taste sensation that is crucial for evaluating the quality of tea, indicating its freshness and liveliness.

p.18
Flavonoids and Polyphenols in Tea

Which of the following is true about flavanols?
A) They contain a ketone group at the furan ring
B) They are characterized by a double bond in the pyran ring
C) They lack a ketone group at the furan ring
D) They are identical to flavonoids
E) They have no oxygen in their structure

C) They lack a ketone group at the furan ring
Explanation: Flavanols are specifically noted for not having a ketone group at the furan ring, which differentiates them from other flavonoids.

p.32
Chemical Composition of Green Tea Leaves

What type of compound is theobromine?
A) Sugar
B) Protein
C) Bitter alkaloid
D) Fatty acid
E) Vitamin

C) Bitter alkaloid
Explanation: Theobromine is classified as a bitter alkaloid, which is a type of naturally occurring compound found in the cacao plant.

p.37
Lipids and Their Role in Tea

What happens to lipids during the processing of tea?
A) They are removed completely
B) They are transformed into volatile compounds
C) They become solid
D) They increase in quantity
E) They turn into carbohydrates

B) They are transformed into volatile compounds
Explanation: During the processing of tea, lipids are transformed into volatile compounds, which can affect the aroma and flavor profile of the tea.

p.20
Flavonoids and Polyphenols in Tea

What is the primary function of Flavan-3-ols like Epicatechin in plants?
A) Photosynthesis
B) Defense against herbivores
C) Water storage
D) Nutrient absorption
E) Seed dispersal

B) Defense against herbivores
Explanation: Flavan-3-ols, including Epicatechin, play a crucial role in plant defense mechanisms against herbivores and pathogens, contributing to the plant's survival.

p.20
Flavonoids and Polyphenols in Tea

Which configuration is associated with the biological activity of Flavan-3-ols?
A) Trans configuration
B) Cis configuration
C) Aromatic configuration
D) Aliphatic configuration
E) Quaternary configuration

B) Cis configuration
Explanation: The cis configuration of Flavan-3-ols like Epicatechin is significant for their biological activity, influencing how they interact with biological systems.

p.27
Caffeine and Methylxanthines

Which methylxanthine is commonly used as a bronchodilator?
A) Caffeine
B) Theobromine
C) Theophylline
D) Xanthine
E) None of the above

C) Theophylline
Explanation: Theophylline is commonly used as a bronchodilator in the treatment of respiratory diseases, helping to relax and open airways.

p.15
Flavonoids and Polyphenols in Tea

Which of the following flavonols is known for its potential anti-inflammatory effects?
A) Kaempferol
B) Caffeine
C) Tannins
D) Catechins
E) Anthocyanins

A) Kaempferol
Explanation: Kaempferol has been studied for its potential anti-inflammatory effects, making it a significant flavonol in health research.

p.44
Tea Aroma and Volatile Compounds

What is the aroma of Methyl salicylate commonly known as?
A) Oil of wintergreen
B) Lavender
C) Vanilla
D) Almond
E) Citrus

A) Oil of wintergreen
Explanation: Methyl salicylate is commonly referred to as oil of wintergreen, which is a distinctive aroma that can be found in certain teas.

p.42
Tea Aroma and Volatile Compounds

What fraction of the total mass of tea do volatile compounds comprise?
A) A major fraction
B) A minor fraction
C) Half
D) A negligible fraction
E) A significant fraction

B) A minor fraction
Explanation: The volatile compounds in tea aroma comprise only a minor fraction of the total mass of tea, indicating that while they are crucial for flavor, they do not constitute a large portion of the tea's overall weight.

p.10
Chemical Composition of Green Tea Leaves

What is the major group of chemicals present in tea leaves?
A) Amino acids
B) Caffeine
C) Polyphenols
D) Lipids
E) Organic acids

C) Polyphenols
Explanation: Polyphenols are identified as the major group of chemicals found in tea leaves, playing a significant role in the composition and health benefits of tea.

p.3
Chemical Composition of Green Tea Leaves

What is the approximate percentage of polysaccharides in fresh green tea leaves?
A) ~ 5%
B) ~ 10%
C) ~ 13%
D) ~ 20%
E) ~ 25%

C) ~ 13%
Explanation: Fresh green tea leaves contain approximately 13% polysaccharides by dry weight, indicating their significant presence in the composition of the leaves.

p.37
Lipids and Their Role in Tea

How do the properties of tea seed oil compare to olive oil?
A) They are very different
B) They are similar
C) Tea seed oil is less healthy
D) Olive oil is more acidic
E) They have no similarities

B) They are similar
Explanation: The oil extracted from tea seeds has properties that are very similar to those of olive oil, indicating that tea seed oil may have comparable health benefits.

p.3
Chemical Composition of Green Tea Leaves

Which component has the lowest percentage in fresh green tea leaves?
A) Lipids
B) Polysaccharides
C) Proteins
D) Pigments
E) Ash

D) Pigments
Explanation: Pigments are present in fresh green tea leaves at approximately 0.5%, making them the component with the lowest percentage by dry weight.

p.26
Flavonoids and Polyphenols in Tea

What are proanthocyanidines also known as?
A) Hydrolysable tannins
B) Simple tannins
C) Condensed tannins
D) Flavonoids
E) Polymeric tannins

C) Condensed tannins
Explanation: Proanthocyanidines are referred to as condensed tannins due to their polymeric structure, which consists of two to fifty flavonoid units.

p.16
Flavonoids and Polyphenols in Tea

What is the major role of anthocyanidins in plants?
A) They provide nutrients to the soil
B) They are responsible for the colors of flowers, fruits, and leaves
C) They help in photosynthesis
D) They protect plants from pests
E) They store energy in plants

B) They are responsible for the colors of flowers, fruits, and leaves
Explanation: Anthocyanidins are a major flavonoid group that contribute to the vibrant colors seen in various plant parts, including flowers, fruits, and leaves.

p.28
Caffeine and Methylxanthines

What is the taste profile of caffeine?
A) Sweet
B) Sour
C) Bitter
D) Salty
E) Umami

C) Bitter
Explanation: Caffeine is characterized by its bitter taste, which is a common trait of many stimulants.

p.34
Amino Acids in Tea

What is a prime factor that determines the taste of green tea?
A) Caffeine
B) Theanine
C) Tannins
D) Polyphenols
E) Flavonoids

B) Theanine
Explanation: Theanine is identified as a prime factor that determines the taste of green tea, contributing to its unique flavor profile and overall sensory experience.

p.16
Flavonoids and Polyphenols in Tea

What is the common feature of all anthocyanidins?
A) They are all colorless
B) They contain a sugar molecule
C) They are responsible for the colors in plants
D) They are only found in fruits
E) They are all toxic to humans

C) They are responsible for the colors in plants
Explanation: All anthocyanidins share the common feature of contributing to the coloration of various plant parts, which is essential for attracting pollinators and seed dispersers.

p.14
Flavonoids and Polyphenols in Tea

What is another example of a flavone besides Apigenin?
A) Vitexin
B) Resveratrol
C) Gallic acid
D) L-theanine
E) Chlorogenic acid

A) Vitexin
Explanation: Vitexin is also listed as an example of a flavone, indicating its classification within the flavonoid family.

p.1
Tea Plant Classification

To which family does the tea plant belong?
A) Rosaceae
B) Theaceae
C) Asteraceae
D) Lamiaceae
E) Fabaceae

B) Theaceae
Explanation: The tea plant is classified under the family Theaceae, which is important for understanding its botanical relationships.

p.40
Chemical Composition of Green Tea Leaves

What is the chlorophyll content in tea flush on a dry weight basis?
A) 0.5 mg per g
B) 1.4 mg per g
C) 2.0 mg per g
D) 3.5 mg per g
E) 0.8 mg per g

B) 1.4 mg per g
Explanation: The tea flush contains 1.4 mg of chlorophylls per gram on a dry weight basis, indicating a significant amount of chlorophyll present in fresh tea leaves.

p.42
Tea Aroma and Volatile Compounds

What role do volatile compounds play in tea?
A) They provide the color of the tea
B) They contribute to the texture of the tea
C) They provide much of the pleasing flavors of the tea brew
D) They are responsible for the caffeine content
E) They determine the nutritional value of the tea

C) They provide much of the pleasing flavors of the tea brew
Explanation: The volatile compounds in tea aroma are essential as they provide much of the pleasing flavors that enhance the overall experience of drinking tea.

p.20
Flavonoids and Polyphenols in Tea

Which of the following is a type of Flavan-3-ol?
A) Quercetin
B) Kaempferol
C) Epicatechin
D) Catechin
E) Myricetin

C) Epicatechin
Explanation: Epicatechin is a specific type of Flavan-3-ol, which is a subclass of flavonoids known for their antioxidant properties.

p.11
Flavonoids and Polyphenols in Tea

How are the carbon atoms in flavonoids arranged?
A) C6 - C2 - C6
B) C5 - C5 - C5
C) C6 - C3 - C6
D) C4 - C4 - C7
E) C3 - C6 - C6

C) C6 - C3 - C6
Explanation: The carbon skeleton of flavonoids can be represented as the C6 - C3 - C6 system, indicating the arrangement of the carbon atoms in their structure.

p.38
Mineral Content in Tea

Which of the following minerals is found in small amounts in tea leaves?
A) Calcium
B) Iron
C) Potassium
D) Sodium
E) Boron

E) Boron
Explanation: Boron, along with other trace minerals like manganese, iron, and copper, is found in small amounts in tea leaves, contributing to the overall mineral profile.

p.38
Mineral Content in Tea

Which two minerals are mentioned as being significant in tea leaves?
A) Sodium and Iron
B) Calcium and Magnesium
C) Copper and Nickel
D) Molybdenum and Boron
E) Phosphorus and Gold

B) Calcium and Magnesium
Explanation: The text highlights that tea leaves contain significant quantities of both calcium and magnesium, alongside potassium.

p.25
Chemical Composition of Green Tea Leaves

What is the percentage of flavonols and flavonol glycosides in fresh tea flush?
A) 5%
B) 3%
C) 10%
D) 7%
E) 1%

B) 3%
Explanation: Flavonols and flavonol glycosides make up 3% of the dry weight in fresh tea flush, indicating their presence in significant but not dominant amounts.

p.36
Organic Acids in Tea

Which two acids are precursors of polyphenols in tea?
A) Malic and citric
B) Shikimic and quinic
C) Ascorbic and succinic
D) Oxalic and isocitric
E) Citric and shikimic

B) Shikimic and quinic
Explanation: Shikimic and quinic acids are specifically mentioned as precursors of polyphenols, indicating their role in the biochemical pathways related to tea's health benefits.

p.26
Flavonoids and Polyphenols in Tea

Which of the following is NOT a type of hydrolysable tannin?
A) Gallotannins
B) Ellagitannins
C) Proanthocyanidines
D) Hydrolysable tannins
E) None of the above

C) Proanthocyanidines
Explanation: Proanthocyanidines are not hydrolysable tannins; they belong to the condensed tannins group, while gallotannins and ellagitannins are examples of hydrolysable tannins.

p.34
Amino Acids in Tea

What effect does Theanine have on the brain?
A) Increases anxiety
B) Imparts brain relaxation
C) Stimulates brain activity
D) Causes fatigue
E) Enhances memory retention

B) Imparts brain relaxation
Explanation: Theanine is known to impart brain relaxation, making it a unique amino acid that contributes to the calming effects associated with tea consumption.

p.24
Flavonoids and Polyphenols in Tea

What is the range of Epicatechin content in fresh tea flush?
A) 0 - 1%
B) 1 - 3%
C) 3 - 6%
D) 6 - 9%
E) 9 - 13%

B) 1 - 3%
Explanation: The amount of Epicatechin in fresh tea flush is reported to be between 1% and 3% dry weight, indicating its presence as a significant flavanol in tea.

p.19
Flavonoids and Polyphenols in Tea

What is the most abundant flavonoid present in tea?
A) Quercetin
B) Kaempferol
C) Catechins
D) Anthocyanins
E) Flavonols

C) Catechins
Explanation: Catechins are identified as the most abundant flavonoid in tea, playing a significant role in its health benefits and chemical composition.

p.35
Chemical Composition of Green Tea Leaves

What is the approximate contribution of carbohydrates to the extractable solid in tea?
A) 5%
B) 8%
C) 11%
D) 15%
E) 20%

C) 11%
Explanation: Carbohydrates contribute approximately 11% (wt/wt) of the extractable solid in tea, indicating their importance in the overall composition.

p.43
Tea Aroma and Volatile Compounds

What is the minimum purity requirement for trans-2-Hexen-1-al?
A) ≥90%
B) ≥95%
C) ≥85%
D) ≥98%
E) ≥80%

B) ≥95%
Explanation: The specification for trans-2-Hexen-1-al indicates a minimum purity of ≥95%, which is important for its classification and use in flavor and aroma applications.

p.1
Tea Plant Classification

Which of the following statements is true about tea?
A) It is the least consumed beverage in the world.
B) It is prepared from the seeds of the tea plant.
C) It is the most consumed beverage next to water.
D) It is primarily made from the roots of the tea plant.
E) It is a beverage made from the flowers of the tea plant.

C) It is the most consumed beverage next to water.
Explanation: Tea is recognized as the most consumed beverage in the world after water, emphasizing its global popularity.

p.7
Flavonoids and Polyphenols in Tea

What is a characteristic of phenolic acids?
A) They are primarily found in animal tissues
B) They are a type of carbohydrate
C) They are known for their antioxidant properties
D) They are exclusively found in dairy products
E) They have no health benefits

C) They are known for their antioxidant properties
Explanation: Phenolic acids are recognized for their antioxidant properties, which contribute to various health benefits, making them significant in nutrition and health studies.

p.23
Flavonoids and Polyphenols in Tea

What are proanthocyanidins primarily classified as?
A) Simple sugars
B) Flavan-3-ol oligomers
C) Amino acids
D) Organic acids
E) Lipids

B) Flavan-3-ol oligomers
Explanation: Proanthocyanidins are specifically classified as flavan-3-ol oligomers, which are a type of polyphenol found in various plants.

p.3
Chemical Composition of Green Tea Leaves

What is the approximate protein content in fresh green tea leaves?
A) ~ 5%
B) ~ 10%
C) ~ 15%
D) ~ 20%
E) ~ 25%

C) ~ 15%
Explanation: The protein content in fresh green tea leaves is around 15% by dry weight, highlighting its nutritional value.

p.26
Flavonoids and Polyphenols in Tea

What are the two main groups of tannins?
A) Simple and complex tannins
B) Proanthocyanidines and hydrolysable tannins
C) Flavonoids and polyphenols
D) Organic and inorganic tannins
E) Soluble and insoluble tannins

B) Proanthocyanidines and hydrolysable tannins
Explanation: Tannins are classified into two primary groups: proanthocyanidines (also known as condensed tannins) and hydrolysable tannins, which include gallotannins and ellagitannins.

p.23
Flavonoids and Polyphenols in Tea

What is another type of proanthocyanidin found in tea?
A) Assamicain
B) Gallic acid
C) Theanine
D) Caffeine
E) Tannic acid

A) Assamicain
Explanation: Assamicain is identified as another type of proanthocyanidin found in tea, contributing to the diversity of flavonoids present in tea leaves.

p.17
Flavonoids and Polyphenols in Tea

What is anthocyanin primarily classified as?
A) A type of protein
B) A glycone
C) A mineral
D) A carbohydrate
E) A lipid

B) A glycone
Explanation: Anthocyanin is primarily classified as a glycone, which refers to its structure that includes a sugar component attached to an aglycone (non-sugar) part, contributing to its properties and functions in plants.

p.17
Health Benefits of Tea Components

What is the primary function of anthocyanins in human health?
A) They provide essential amino acids
B) They act as antioxidants
C) They are a source of carbohydrates
D) They enhance protein synthesis
E) They are a source of dietary fiber

B) They act as antioxidants
Explanation: Anthocyanins are recognized for their antioxidant properties, which help combat oxidative stress in the body, contributing to various health benefits.

p.39
Chemical Composition of Green Tea Leaves

Which of the following statements is true about carotenoids?
A) They are only found in flowers
B) They are responsible for green coloration
C) They can act as antioxidants
D) They are not involved in photosynthesis
E) They are only present in animal tissues

C) They can act as antioxidants
Explanation: Carotenoids not only contribute to the coloration of plants but also have antioxidant properties, helping to protect cells from damage.

p.24
Flavonoids and Polyphenols in Tea

What is the range of Catechin content in fresh tea flush?
A) 0 - 1%
B) 1 - 2%
C) 2 - 3%
D) 3 - 4%
E) 4 - 5%

B) 1 - 2%
Explanation: The amount of Catechin in fresh tea flush is reported to be between 1% and 2% dry weight, highlighting its presence among the phenolic compounds.

p.19
Chemical Composition of Green Tea Leaves

What is the structural configuration of Flavan-3-ol (catechins)?
A) Cis configuration
B) Trans configuration
C) Circular configuration
D) Linear configuration
E) Random configuration

B) Trans configuration
Explanation: Flavan-3-ol, commonly known as catechins, is characterized by a trans configuration, which is important for its chemical properties and biological activity.

p.22
Chemical Composition of Green Tea Leaves

What is Gallocatechin commonly abbreviated as?
A) GC
B) GCT
C) GAC
D) GCTH
E) GACN

A) GC
Explanation: Gallocatechin is commonly abbreviated as GC, which is a standard notation used in scientific literature to refer to this specific catechin compound.

p.9
Chemical Composition of Green Tea Leaves

What is Theogallin?
A) A type of flavonoid
B) A phenolic compound found in tea
C) A carbohydrate
D) A protein
E) A mineral

B) A phenolic compound found in tea
Explanation: Theogallin is a specific phenolic compound found in tea, which is significant for its potential health benefits and contribution to the flavor profile of tea.

p.32
Chemical Composition of Green Tea Leaves

From which plant is theobromine derived?
A) Coffee plant
B) Cacao plant
C) Tea plant
D) Ginseng
E) Mint plant

B) Cacao plant
Explanation: Theobromine is a bitter alkaloid specifically derived from the cacao plant, which is known for its role in chocolate production.

p.15
Flavonoids and Polyphenols in Tea

Which of the following flavonols is known for its antioxidant properties?
A) Myricitin
B) Glucose
C) Fructose
D) Sucrose
E) Maltose

A) Myricitin
Explanation: Myricitin is recognized for its antioxidant properties, contributing to various health benefits associated with flavonols.

p.15
Flavonoids and Polyphenols in Tea

What is a common glycoside of quercetin?
A) Quercitrin
B) Kaempferol
C) Myricetin
D) Rutin
E) Gallic acid

D) Rutin
Explanation: Rutin is a common glycoside of quercetin, which enhances its solubility and bioavailability, making it an important compound in the study of flavonoids.

p.12
Flavonoids and Polyphenols in Tea

What are flavonoids primarily recognized as in flowering plants?
A) Leaf pigments
B) Root pigments
C) Flower pigments
D) Stem pigments
E) Seed pigments

C) Flower pigments
Explanation: Flavonoids are easily recognized as flower pigments in most angiosperm families, highlighting their role in the coloration of flowers.

p.4
Chemical Composition of Green Tea Leaves

What is the range of Epigallocatechin gallate (EGCG) content in young tea shoots?
A) 1 - 2 g/100 g
B) 3 - 6 g/100 g
C) 9 - 13 g/100 g
D) 5 - 8 g/100 g
E) 7 - 10 g/100 g

C) 9 - 13 g/100 g
Explanation: The content of Epigallocatechin gallate (EGCG) in young tea shoots is specifically noted to be between 9 and 13 g per 100 g of dry weight, highlighting its significance in the chemical composition of tea.

p.4
Chemical Composition of Green Tea Leaves

Which flavanol has the lowest range in young tea shoots?
A) Epicatechin (EC)
B) Gallocatechin (GC)
C) Catechin (C)
D) Epigallocatechin (EGC)
E) Epicatechin gallate (ECG)

A) Epicatechin (EC)
Explanation: Epicatechin (EC) has the lowest range in young tea shoots, with a content of 1 - 3 g/100 g dry weight, making it less abundant compared to other flavanols.

p.21
Health Benefits of Tea Components

What role do catechins play in human health?
A) They increase cholesterol levels
B) They promote inflammation
C) They support cardiovascular health
D) They cause dehydration
E) They have no effect on health

C) They support cardiovascular health
Explanation: Catechins are associated with various health benefits, including supporting cardiovascular health by improving blood circulation and reducing cholesterol levels.

p.21
Flavonoids and Polyphenols in Tea

Which of the following is NOT a type of catechin?
A) Epicatechin
B) Epicatechin gallate
C) Epigallocatechin
D) Quercetin
E) Epigallocatechin gallate

D) Quercetin
Explanation: Quercetin is a different type of flavonoid and is not classified as a catechin, while the others listed are all types of catechins.

p.31
Caffeine and Methylxanthines

How does theophylline help patients with lung diseases?
A) It increases mucus production
B) It relaxes and opens air passages in the lungs
C) It constricts blood vessels
D) It reduces lung capacity
E) It causes inflammation

B) It relaxes and opens air passages in the lungs
Explanation: Theophylline works by relaxing and opening the air passages in the lungs, making it easier for patients to breathe, which is crucial for those suffering from respiratory conditions.

p.41
Chemical Composition of Green Tea Leaves

How many carotenoids have been identified in tea leaves?
A) 5
B) 10
C) 16
D) 20
E) 25

C) 16
Explanation: Approximately 16 carotenoids have been identified in tea leaves, indicating the diversity of these pigments present in the plant.

p.35
Chemical Composition of Green Tea Leaves

What role does sugar play in tea?
A) It acts as a preservative
B) It is a precursor of flavor in tea
C) It enhances color
D) It increases caffeine content
E) It reduces bitterness

B) It is a precursor of flavor in tea
Explanation: Sugar is identified as a precursor of flavor in tea, highlighting its role in influencing the taste profile of the beverage.

p.22
Chemical Composition of Green Tea Leaves

What is the primary role of catechins like Gallocatechin in tea?
A) To provide caffeine
B) To enhance flavor
C) To act as antioxidants
D) To increase acidity
E) To promote fermentation

C) To act as antioxidants
Explanation: Catechins, including Gallocatechin, are known for their antioxidant properties, which help protect cells from damage caused by free radicals.

p.40
Chemical Composition of Green Tea Leaves

How does the chlorophyll content change during the manufacture of black tea?
A) It increases significantly
B) It remains the same
C) It largely decreases
D) It becomes more concentrated
E) It is completely removed

C) It largely decreases
Explanation: During the manufacture of black tea, the chlorophyll content largely decreases, which affects the final characteristics of the tea.

p.15
Flavonoids and Polyphenols in Tea

Which of the following is an example of a flavonol?
A) Caffeine
B) Kaempferol
C) Chlorophyll
D) Tannins
E) Carotenoids

B) Kaempferol
Explanation: Kaempferol is a well-known example of a flavonol, which is a type of flavonoid characterized by its specific chemical structure and health benefits.

p.8
Chemical Composition of Green Tea Leaves

Which of the following is a characteristic of chlorogenic acids?
A) They are primarily composed of fatty acids.
B) They are formed from amino acids.
C) They are esters of quinic acid.
D) They are nucleic acids.
E) They are simple sugars.

C) They are esters of quinic acid.
Explanation: Chlorogenic acids are specifically noted for being esters of quinic acid, which is a key aspect of their chemical structure and formation.

p.8
Flavonoids and Polyphenols in Tea

What type of bond links the monocyclic aromatic units in depsides?
A) Hydrogen bond
B) Ionic bond
C) Covalent bond
D) Ester bond
E) Metallic bond

D) Ester bond
Explanation: Depsides are linked by an ester bond, which is a defining feature of their chemical structure, allowing for the connection of the monocyclic aromatic units.

p.34
Amino Acids in Tea

What percentage of free amino acids in tea does Theanine comprise?
A) 25%
B) 50%
C) 75%
D) 10%
E) 90%

B) 50%
Explanation: Theanine comprises 50% of the free amino acids found in tea, highlighting its significant presence and importance in the composition of tea.

p.45
Caffeine and Methylxanthines

What percentage of caffeine is typically found in green tea?
A) 30%
B) 5%
C) 23%
D) 6%
E) Trace

B) 5%
Explanation: Green tea typically contains about 5% caffeine by weight of the extracted solid, which is lower than that found in black tea.

p.12
Flavonoids and Polyphenols in Tea

Which type of plants are primarily associated with flavonoids?
A) Gymnosperms
B) Angiosperms
C) Mosses
D) Ferns
E) Algae

B) Angiosperms
Explanation: Flavonoids are primarily associated with angiosperms, or flowering plants, where they play a significant role in pigmentation and other functions.

p.4
Chemical Composition of Green Tea Leaves

What is the range of Epicatechin gallate (ECG) content in young tea shoots?
A) 1 - 2 g/100 g
B) 3 - 6 g/100 g
C) 7 - 10 g/100 g
D) 11 - 15 g/100 g
E) 5 - 8 g/100 g

B) 3 - 6 g/100 g
Explanation: The content of Epicatechin gallate (ECG) in young tea shoots is noted to be between 3 and 6 g per 100 g of dry weight, indicating its significance among the flavanols present.

p.5
Amino Acids in Tea

What is the amount of theanine found in young tea shoots?
A) 1 g/100 g dry weight
B) 2 g/100 g dry weight
C) 3 g/100 g dry weight
D) 4 g/100 g dry weight
E) 0.5 g/100 g dry weight

B) 2 g/100 g dry weight
Explanation: Theanine, an important amino acid in tea, is present at a level of 2 g per 100 g of dry weight in young tea shoots, contributing to the flavor and health benefits of tea.

p.6
Chemical Composition of Green Tea Leaves

What is quinic acid commonly associated with?
A) It is a type of protein
B) It is a sugar molecule
C) It is a depside of phenolic acids
D) It is a mineral
E) It is a type of lipid

C) It is a depside of phenolic acids
Explanation: Quinic acid is known to be a depside of phenolic acids, specifically forming esters with them, which plays a role in the chemical composition of various plants.

p.1
Tea Plant Classification

What part of the tea plant is used to prepare tea?
A) Roots
B) Leaves
C) Young shoots
D) Flowers
E) Stems

C) Young shoots
Explanation: Tea is prepared from the young shoots of the tea plant (Camellia sinensis), which are essential for producing the beverage.

p.8
Flavonoids and Polyphenols in Tea

What are chlorogenic acids primarily composed of?
A) Amino acids
B) Monocyclic aromatic units
C) Fatty acids
D) Simple sugars
E) Nucleic acids

B) Monocyclic aromatic units
Explanation: Chlorogenic acids are a type of phenolic acid that consists of two or more monocyclic aromatic units linked by an ester bond, which is characteristic of depsides.

p.11
Flavonoids and Polyphenols in Tea

What is the basic structure of flavonoids?
A) A single benzene ring
B) A skeleton of 15 carbon atoms
C) A chain of 10 carbon atoms
D) A four carbon chain
E) A hexagonal structure of 12 carbon atoms

B) A skeleton of 15 carbon atoms
Explanation: Flavonoids are polyphenolic compounds characterized by a skeleton of 15 carbon atoms, which is essential for their classification and function.

p.7
Flavonoids and Polyphenols in Tea

Which of the following is a type of phenolic acid?
A) Ascorbic acid
B) Caffeic acid
C) Citric acid
D) Lactic acid
E) Acetic acid

B) Caffeic acid
Explanation: Caffeic acid is a well-known type of phenolic acid, recognized for its presence in various plants and its potential health benefits.

p.7
Flavonoids and Polyphenols in Tea

What is the role of quinic acid in relation to phenolic acids?
A) It is a type of protein
B) It acts as a simple sugar
C) It forms esters with phenolic acids
D) It is a mineral
E) It has no relation to phenolic acids

C) It forms esters with phenolic acids
Explanation: Quinic acid can form esters with phenolic acids, such as caffeic acid, creating depsides that contribute to the complexity of phenolic compounds in plants.

p.21
Flavonoids and Polyphenols in Tea

What is the basic structure of catechins?
A) A linear chain of amino acids
B) A cyclic structure with multiple rings
C) A branched hydrocarbon chain
D) A simple sugar molecule
E) A complex protein structure

B) A cyclic structure with multiple rings
Explanation: Catechins are flavonoids characterized by their cyclic structure, which includes multiple rings, contributing to their chemical properties and biological activities.

p.34
Amino Acids in Tea

Where is Theanine most abundant in the tea plant?
A) In the seeds
B) In the leaves
C) In the roots
D) In the flowers
E) In the stems

C) In the roots
Explanation: Theanine is noted to be abundant in the roots of the tea plant, indicating its primary site of synthesis and accumulation.

p.34
Amino Acids in Tea

Which part of the tea plant does NOT contain Theanine?
A) Roots
B) Leaves
C) Stems
D) Flowers
E) Seeds

E) Seeds
Explanation: Theanine occurs in all parts of the tea plant except in the seeds, making this a unique characteristic of its distribution within the plant.

p.36
Organic Acids in Tea

Which of the following organic acids is associated with the flavor profile of tea?
A) Oxalic acid
B) Shikimic acid
C) Succinic acid
D) Citric acid
E) All of the above

E) All of the above
Explanation: All the mentioned organic acids, including oxalic, shikimic, succinic, and citric acids, contribute to the overall flavor profile of tea, showcasing the complexity of its chemical composition.

p.45
Mineral Content in Tea

Which mineral is found in trace amounts in both green and black tea?
A) Calcium
B) Magnesium
C) Potassium
D) Sodium
E) Iron

C) Potassium
Explanation: Potassium is one of the minerals found in trace amounts in both green and black tea, contributing to the overall mineral content.

p.16
Flavonoids and Polyphenols in Tea

Which anthocyanidin has the most hydroxyl (OH) groups in its structure?
A) Pelargonidin
B) Delphinidin
C) Peonidin
D) Malvidin
E) Petunidin

B) Delphinidin
Explanation: Delphinidin is noted for having multiple hydroxyl (OH) groups in its structure, making it distinct among the anthocyanidins.

p.5
Tea Aroma and Volatile Compounds

What is the amount of volatile compounds found in young tea shoots?
A) 0.1 g/100 g dry weight
B) 0.01 g/100 g dry weight
C) 0.5 g/100 g dry weight
D) 1 g/100 g dry weight
E) 0.05 g/100 g dry weight

B) 0.01 g/100 g dry weight
Explanation: The concentration of volatile compounds in young tea shoots is 0.01 g per 100 g of dry weight, indicating their presence in small amounts, which can influence aroma.

p.38
Mineral Content in Tea

What percentage of minerals does a tea leaf contain?
A) 2%
B) 5%
C) 10%
D) 15%
E) 20%

B) 5%
Explanation: Tea leaves contain about 5% minerals, indicating a significant mineral content that contributes to the overall composition of the tea.

p.33
Amino Acids in Tea

What are amino acids primarily known for?
A) Serving as energy sources
B) Acting as hormones
C) Building blocks of proteins
D) Being vitamins
E) Functioning as neurotransmitters

C) Building blocks of proteins
Explanation: Amino acids are recognized as the fundamental building blocks of proteins, which are essential for various biological functions and structures in living organisms.

p.23
Flavonoids and Polyphenols in Tea

Where are proanthocyanidins mainly found?
A) In citrus fruits
B) In grapes (skin and seeds)
C) In tea leaves only
D) In dairy products
E) In root vegetables

B) In grapes (skin and seeds)
Explanation: Proanthocyanidins are mainly found in the skin and seeds of grapes, highlighting their presence in certain fruits.

p.23
Flavonoids and Polyphenols in Tea

Which of the following proanthocyanidins is found in tea?
A) Prodelphinidin
B) Quercetin
C) Catechin
D) Epicatechin
E) Resveratrol

A) Prodelphinidin
Explanation: Prodelphinidin is one of the proanthocyanidins specifically mentioned as being found in tea, indicating its relevance in the composition of tea leaves.

p.11
Flavonoids and Polyphenols in Tea

What connects the two benzene rings in flavonoids?
A) A nitrogen atom
B) A two-carbon chain
C) A three-carbon chain
D) A sulfur atom
E) A five-carbon chain

C) A three-carbon chain
Explanation: In flavonoids, the two benzene rings are joined by a three-carbon chain, which is a key feature of their molecular structure.

p.21
Flavonoids and Polyphenols in Tea

Which of the following is a key feature of catechins?
A) They are primarily found in animal tissues
B) They are a type of carbohydrate
C) They possess antioxidant properties
D) They are only soluble in fats
E) They are synthetic compounds

C) They possess antioxidant properties
Explanation: Catechins are known for their antioxidant properties, which help in neutralizing free radicals and may contribute to various health benefits.

p.21
Flavonoids and Polyphenols in Tea

Which type of tea is particularly rich in catechins?
A) Black tea
B) Herbal tea
C) Green tea
D) Oolong tea
E) White tea

C) Green tea
Explanation: Green tea is particularly rich in catechins, which are a type of flavonoid that contributes to its health benefits and unique flavor profile.

p.34
Amino Acids in Tea

What are the precursors for the synthesis of Theanine?
A) Glycine and alanine
B) Glutamic acid and ethylamine
C) Serine and aspartic acid
D) Cysteine and proline
E) Valine and leucine

B) Glutamic acid and ethylamine
Explanation: Theanine is synthesized from the precursors glutamic acid and ethylamine, which are essential for its formation in the tea plant.

p.28
Caffeine and Methylxanthines

Which of the following is NOT a characteristic of caffeine?
A) It is a stimulant
B) It is a purine
C) It is a colorless gas
D) It is crystalline
E) It has a bitter taste

C) It is a colorless gas
Explanation: Caffeine is not a colorless gas; it is a bitter, white crystalline substance and a central nervous system stimulant.

p.5
Chemical Composition of Green Tea Leaves

What is the range of total polyphenols found in young tea shoots of Camellia sinensis?
A) 10 - 20 g/100 g dry weight
B) 27 - 40 g/100 g dry weight
C) 50 - 60 g/100 g dry weight
D) 15 - 25 g/100 g dry weight
E) 5 - 10 g/100 g dry weight

B) 27 - 40 g/100 g dry weight
Explanation: The total polyphenols in young tea shoots are reported to be between 27 and 40 g per 100 g of dry weight, indicating a significant concentration of these beneficial compounds.

p.2
Flavonoids and Polyphenols in Tea

What is the percentage range of flavonols and flavonol glycosides in fresh green tea leaves?
A) 1 - 2%
B) 3 - 4%
C) 5 - 6%
D) 7 - 8%
E) 9 - 10%

B) 3 - 4%
Explanation: Flavonols and flavonol glycosides account for 3 to 4% of the dry weight of fresh green tea leaves, contributing to its antioxidant properties.

p.13
Flavonoids and Polyphenols in Tea

What is the correct classification of Anthocyanidin?
A) A type of flavonoid
B) A type of carbohydrate
C) A type of protein
D) A type of lipid
E) A type of mineral

A) A type of flavonoid
Explanation: Anthocyanidin is classified as a type of flavonoid, specifically known for its red, purple, or blue pigments in plants.

p.36
Organic Acids in Tea

Which of the following acids is NOT mentioned as being present in tea?
A) Shikimic acid
B) Quinic acid
C) Acetic acid
D) Citric acid
E) Succinic acid

C) Acetic acid
Explanation: Acetic acid is not listed among the organic acids present in tea; the text mentions oxalic, malic, citric, isocitric, succinic, shikimic, quinic, and ascorbic acids.

p.13
Flavonoids and Polyphenols in Tea

Which flavonoid is specifically known for its role in the color of fruits and flowers?
A) Flavone
B) Flavonol
C) Anthocyanidin
D) Flavanols
E) None of the above

C) Anthocyanidin
Explanation: Anthocyanidin is specifically known for contributing to the red, purple, and blue colors in fruits and flowers, making it significant in plant pigmentation.

p.12
Flavonoids and Polyphenols in Tea

What is a common function of flavonoids in plants?
A) Photosynthesis
B) Water absorption
C) Flower pigmentation
D) Nutrient storage
E) Root development

C) Flower pigmentation
Explanation: One of the common functions of flavonoids in plants is to provide pigmentation to flowers, which can attract pollinators and aid in reproduction.

p.26
Flavonoids and Polyphenols in Tea

How many flavonoid units can proanthocyanidines contain?
A) One to ten
B) Two to fifty
C) Five to twenty
D) Ten to thirty
E) Fifty to one hundred

B) Two to fifty
Explanation: Proanthocyanidines can contain between two to fifty flavonoid units, which contributes to their classification as polymeric structures.

p.17
Flavonoids and Polyphenols in Tea

In which part of the plant are anthocyanins most commonly found?
A) Roots
B) Stems
C) Leaves
D) Flowers and fruits
E) Seeds

D) Flowers and fruits
Explanation: Anthocyanins are most commonly found in the flowers and fruits of plants, where they contribute to the coloration that attracts pollinators and aids in seed dispersal.

p.24
Flavonoids and Polyphenols in Tea

Which compound has the highest percentage in fresh tea flush?
A) Epicatechin
B) Gallocatechin
C) Epigallocatechin gallate
D) Leucoanthocyanidin
E) Catechin

C) Epigallocatechin gallate
Explanation: Epigallocatechin gallate has the highest percentage in fresh tea flush, ranging from 9% to 13% dry weight, making it a prominent flavanol in tea.

p.2
Caffeine and Methylxanthines

What is the approximate percentage of caffeine found in fresh green tea leaves?
A) 1 - 2%
B) 3 - 4%
C) 5 - 6%
D) 7 - 8%
E) 9 - 10%

B) 3 - 4%
Explanation: Caffeine makes up approximately 3 to 4% of the dry weight of fresh green tea leaves, contributing to its stimulating effects.

p.13
Flavonoids and Polyphenols in Tea

Which of the following flavonoids is known for its antioxidant properties?
A) Flavone
B) Flavonol
C) Anthocyanidin
D) Flavanols
E) All of the above

E) All of the above
Explanation: All listed options—Flavone, Flavonol, Anthocyanidin, and Flavanols—are types of flavonoids known for their antioxidant properties.

p.17
Flavonoids and Polyphenols in Tea

What role do anthocyanins play in plants?
A) They provide structural support
B) They assist in photosynthesis
C) They attract pollinators and protect against UV light
D) They store energy
E) They transport nutrients

C) They attract pollinators and protect against UV light
Explanation: Anthocyanins are known for their role in attracting pollinators through their vibrant colors and providing protection against UV light, which is crucial for the survival of the plant.

p.25
Chemical Composition of Green Tea Leaves

What is the total percentage of acids and depsides found in fresh tea flush?
A) 3%
B) 5%
C) 7%
D) 10%
E) 1%

B) 5%
Explanation: Acids and depsides constitute 5% of the dry weight in fresh tea flush, highlighting their significant role in the chemical composition of tea.

p.25
Chemical Composition of Green Tea Leaves

Which of the following is an example of other polyphenols found in fresh tea flush?
A) Gallic acid
B) Quercetin
C) Proanthocyanidin
D) Chlorogenic acid
E) Theogallin

C) Proanthocyanidin
Explanation: Proanthocyanidin is listed as one of the other polyphenols found in fresh tea flush, along with Vitexin and apigenin.

p.39
Chemical Composition of Green Tea Leaves

What role do chlorophylls play in plants?
A) They provide structural support
B) They store energy
C) They absorb light for photosynthesis
D) They transport nutrients
E) They protect against pests

C) They absorb light for photosynthesis
Explanation: Chlorophylls are essential for photosynthesis as they absorb light energy, which is then converted into chemical energy for the plant.

p.24
Flavonoids and Polyphenols in Tea

What is the amount of Gallocatechin in fresh tea flush?
A) 1 - 2%
B) 2 - 3%
C) 3 - 4%
D) 4 - 5%
E) 5 - 6%

C) 3 - 4%
Explanation: Gallocatechin is present in fresh tea flush at a concentration of 3% to 4% dry weight, indicating its role as a flavanol in tea.

p.2
Organic Acids in Tea

Which component of fresh green tea leaves has the lowest percentage?
A) Flavonols and flavonol glycosides
B) Organic acids
C) Amino acids
D) Simple carbohydrates
E) Phenolic acid and depsides

B) Organic acids
Explanation: Organic acids are present at approximately 0.5% of the dry weight of fresh green tea leaves, making them the component with the lowest percentage.

p.45
Amino Acids in Tea

Which amino acid is notably present in both green and black tea?
A) Theanine
B) Glycine
C) Tryptophan
D) Serine
E) Glutamine

A) Theanine
Explanation: Theanine is a unique amino acid found in both green and black tea, contributing to their flavor and potential calming effects.

p.39
Chemical Composition of Green Tea Leaves

What is the structure of the chlorophyll molecule primarily characterized by?
A) A sugar backbone
B) A porphyrin head
C) A fatty acid tail
D) A protein core
E) A nucleotide base

B) A porphyrin head
Explanation: The chlorophyll molecule is characterized by a porphyrin head, which is crucial for its ability to absorb light during photosynthesis.

p.31
Caffeine and Methylxanthines

What is the primary use of theophylline?
A) To treat headaches
B) To prevent and treat wheezing and shortness of breath
C) To reduce fever
D) To alleviate muscle pain
E) To improve digestion

B) To prevent and treat wheezing and shortness of breath
Explanation: Theophylline is primarily used to prevent and treat wheezing, shortness of breath, and chest tightness associated with asthma, chronic bronchitis, and other lung diseases.

p.31
Caffeine and Methylxanthines

What symptom does theophylline NOT address?
A) Wheezing
B) Chest tightness
C) Shortness of breath
D) Coughing
E) Difficulty breathing

D) Coughing
Explanation: While theophylline is effective for wheezing, chest tightness, and shortness of breath, it is not specifically indicated for treating coughing, which may require different therapeutic approaches.

p.39
Chemical Composition of Green Tea Leaves

What are the primary pigments found in plants?
A) Hemoglobin and myoglobin
B) Chlorophylls and carotenoids
C) Melanin and xanthophyll
D) Anthocyanins and flavonoids
E) Carotenoids and tannins

B) Chlorophylls and carotenoids
Explanation: The primary pigments in plants are chlorophylls, which are essential for photosynthesis, and carotenoids, which contribute to the color of many fruits and vegetables.

p.17
Flavonoids and Polyphenols in Tea

Which of the following is a characteristic feature of anthocyanins?
A) They are colorless
B) They are soluble in water
C) They are only found in fruits
D) They are a type of amino acid
E) They are primarily found in animal tissues

B) They are soluble in water
Explanation: Anthocyanins are known for their solubility in water, which allows them to be present in various plant tissues, contributing to the coloration of fruits, flowers, and leaves.

p.16
Flavonoids and Polyphenols in Tea

Which anthocyanidin has the chemical structure with R1 as H, R2 as OH, and R3 as OCH3?
A) Pelargonidin
B) Delphinidin
C) Petunidin
D) Malvidin
E) Cyanidin

A) Pelargonidin
Explanation: Pelargonidin is characterized by having R1 as H, R2 as OH, and R3 as OCH3, distinguishing it from other anthocyanidins.

p.5
Caffeine and Methylxanthines

How much caffeine is present in young tea shoots of Camellia sinensis?
A) 1 - 2 g/100 g dry weight
B) 3 - 4 g/100 g dry weight
C) 5 - 6 g/100 g dry weight
D) 0.5 - 1 g/100 g dry weight
E) 2 - 3 g/100 g dry weight

B) 3 - 4 g/100 g dry weight
Explanation: Young tea shoots contain caffeine in the range of 3 to 4 g per 100 g of dry weight, contributing to the stimulating effects of tea.

p.45
Organic Acids in Tea

What is the primary organic acid found in tea?
A) Citric acid
B) Lactic acid
C) Tartaric acid
D) Malic acid
E) Other organic acids

E) Other organic acids
Explanation: The composition of tea includes various organic acids, but they are generally categorized under 'other organic acids' in typical analyses.

p.4
Chemical Composition of Green Tea Leaves

Which compound is present in the range of 2 - 4 g/100 g in young tea shoots?
A) Leucoanthocyanins
B) Epicatechin gallate (ECG)
C) Epigallocatechin (EGC)
D) Gallocatechin (GC)
E) Catechin (C)

A) Leucoanthocyanins
Explanation: Leucoanthocyanins are present in young tea shoots in the range of 2 - 4 g per 100 g of dry weight, contributing to the overall chemical profile of the tea.

p.25
Chemical Composition of Green Tea Leaves

What does 'na' indicate in the context of the quantitative data for phenolic compounds in fresh tea flush?
A) Data is available
B) Data is not applicable
C) Quantitative data are not available
D) Data is incomplete
E) Data is confirmed

C) Quantitative data are not available
Explanation: The notation 'na' signifies that quantitative data for certain compounds are not available, indicating a lack of specific measurement.

p.5
Chemical Composition of Green Tea Leaves

What is the concentration of sugars in young tea shoots?
A) 1 g/100 g dry weight
B) 2 g/100 g dry weight
C) 4 g/100 g dry weight
D) 6 g/100 g dry weight
E) 0.5 g/100 g dry weight

C) 4 g/100 g dry weight
Explanation: Young tea shoots contain 4 g of sugars per 100 g of dry weight, which contributes to the overall flavor profile of the tea.

p.16
Flavonoids and Polyphenols in Tea

Which of the following is NOT an anthocyanidin?
A) Pelargonidin
B) Cyanidin
C) Quercetin
D) Peonidin
E) Malvidin

C) Quercetin
Explanation: Quercetin is a flavonoid but not classified as an anthocyanidin. The other options listed are all types of anthocyanidins.

p.39
Chemical Composition of Green Tea Leaves

Which pigment is responsible for the yellow and orange colors in plants?
A) Chlorophyll
B) Anthocyanin
C) Carotenoids
D) Flavonoids
E) Melanin

C) Carotenoids
Explanation: Carotenoids are responsible for the yellow and orange colors in many plants and are important for photosynthesis and photoprotection.

p.31
Caffeine and Methylxanthines

Which conditions can theophylline be used to treat?
A) Diabetes and hypertension
B) Asthma and chronic bronchitis
C) Osteoporosis and arthritis
D) Allergies and skin rashes
E) Heart disease and stroke

B) Asthma and chronic bronchitis
Explanation: Theophylline is specifically indicated for the treatment of asthma, chronic bronchitis, and other lung diseases, highlighting its role in respiratory care.

p.24
Flavonoids and Polyphenols in Tea

Which of the following compounds is not quantified in fresh tea flush?
A) Epicatechin digallate
B) Epigallocatechin
C) Epicatechin gallate
D) Leucoanthocyanidin
E) Catechin

A) Epicatechin digallate
Explanation: Epicatechin digallate is marked as 'na' (not available) in the provided data, indicating that its amount is not quantified in fresh tea flush.

p.2
Chemical Composition of Green Tea Leaves

What is the percentage range of flavanols in fresh green tea leaves?
A) 5 - 10%
B) 10 - 15%
C) 17 - 30%
D) 30 - 40%
E) 40 - 50%

C) 17 - 30%
Explanation: Flavanols constitute 17 to 30% of the dry weight of fresh green tea leaves, making them a significant component contributing to the tea's health benefits.

Study Smarter, Not Harder
Study Smarter, Not Harder