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Test your basic knowledge |
Food Chemistry
Start Test
Study First
Subjects
:
engineering
,
chemistry
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. What is the fundamental driving of electrophoresis?
ERH=100 x Aw
The speed of a molecule is proportional to the surrounding voltage gradient.
1 - 3 - 7-trimethylxanthine
Carmelization and Maillard
2. What does the acronym NPN stand for?
Non-protein nitrogen
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
V=IR and P=VI or I x I x are
3. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
DNA transferred by cell to cell contact (bacterial sex).
Negative log of the hydrogen concentration (mol/l).
Sweet - Salty - Sour - and Bitter
Orange Juice
4. What are 3 mesomorphic structures associated with lipids in the liquid state?
2.5
Lamellar; Hexagonal I - II; Cubic
Emulsoids
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
5. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Pectin Esterase
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
HPLC has higher pressure than FPLC
6. What are the only phenols approved for use in the microbiological preservation of foods?
20 carbons and 4 double bonds
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
DNA transferred by cell to cell contact (bacterial sex).
Parabens
7. In the enzyme Taq Polymerase What does Taq stand for?
Aspartic Acid and Phenylalanine
Polyphenols
Anthocyanins
Thermus Aqauticus
8. How many carbon atoms and how many double bonds are there in arachidonic acid?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
20 carbons and 4 double bonds
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Water
9. Name the strongest biochemical bond and the weakest biochemical bond.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Aspartic Acid and Phenylalanine
Acetoin
Covalent (strongest) and Hydrophobic (Weakest)
10. What is the fundamental driving of electrophoresis?
An enzyme that converts hydrogen peroxide to water plus oxygen.
The speed of a molecule is proportional to the surrounding voltage gradient.
Acetoin
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
11. What are the fructose contents in commercial HFCS products.
HPLC has higher pressure than FPLC
They act as catalysts - speeding the polymerization of acrylamide.
Blue pigment in flowers
45% - 52% - 90%
12. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Bitter
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
13. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
DNA transferred by cell to cell contact (bacterial sex).
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
14. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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15. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Pectins
16. When heated ammonium bicarbonate decomposes to form what end products?
Parabens
Aspartic Acid and Phenylalanine
Polyphenol Oxidase
Ammonia - Water - Carbon Dioxide
17. What is Ohm's Law and What is Power Equation?
Nucleation or crystal formation and crystal growth.
Phenylketonuria
V=IR and P=VI or I x I x are
Polyphenoloxidase
18. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Nucleation or crystal formation and crystal growth.
Plasmids
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Chitin
19. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Thermus Aqauticus
V=IR and P=VI or I x I x are
Initiation - Propagation - and Termination
20. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?
Degradation of protein and production of acid from sugar at the same time.
It explodes
Olive Green
Chlocophyllide does not have a phytoltail
21. What is the main class of color compounds found in raspberries?
Arachidonic Acid
Anthocyanins
Pectin Esterase - Polygalacturonase - Pectin Layase
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
22. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Lysine - Arginine - and Histidine
Cis
Pectin methyl esterase or galacturonase
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
23. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
It explodes
Oil in Water
24. What does Acid Degree Value measure and how is it measured?
20 carbons and 4 double bonds
HPLC has higher pressure than FPLC
Negative log of the hydrogen concentration (mol/l).
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
25. How does ERH relate to water activity?
Osmosis
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
ERH=100 x Aw
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
26. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Fructose
Prolamines
Lysine - Arginine - and Histidine
Orange Juice
27. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Cis
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Chlocophyllide does not have a phytoltail
28. How many carbon atoms are there in the fatty acid myristic acid?
Lysine - Arginine - and Histidine
Pheophytin forms
14
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
29. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
No
An enzyme that converts hydrogen peroxide to water plus oxygen.
Sucrose
30. What is the acid present in fish oil?
Thermus Aqauticus
Arachidonic Acid
Carrageenan
Thermus Aqauticus
31. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Water
Plasmids
DNA transferred by cell to cell contact (bacterial sex).
Thermus Aqauticus
32. During freezing What are the two stages in the crystallization process?
Anthocyanins
Nucleation or crystal formation and crystal growth.
Two aldehydes
Pectin methyl esterase or galacturonase
33. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Onions ( or leeks)
Pectin Esterase
Anthocyanins
RNA transcribed to DNA
34. What two types of compounds are joined with an ester bond to make a wax?
D: None of the above
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Fatty Acid and Alcohol
Pectin Esterase
35. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Emulsoids
Osmosis
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Two aldehydes
36. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Parabens
Chitin
They act as catalysts - speeding the polymerization of acrylamide.
37. Alar is the trade name for what chemical compound?
Plasmids
Daminozide
Acsulfame-K - Saccharin - Cyclamate - Aspartame
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
38. What is a polymorphism?
Phenylketonuria
14
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
39. In genetics What is conjugation?
20 carbons and 4 double bonds
DNA transferred by cell to cell contact (bacterial sex).
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Plasmids
40. Name the two components that comprise the relaxing factor in muscle fibers.
45% - 52% - 90%
Bright green
Lipid oxidation
Troponins and Tropomyosin
41. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Tryptophan
1 - 3 - 7-trimethylxanthine
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
42. What is the enzyme that softens tomatoes?
Pectin Esterase
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Yes
Sweet - Salty - Sour - and Bitter
43. In the enzyme Taq Polymerase What does Taq stand for?
Lipase
Lipid oxidation
Sweet - Salty - Sour - and Bitter
Thermus Aqauticus
44. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Thamautin
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Lipid oxidation
45. Will lipid oxidation be higher at a water activity of .05 or .5?
Troponins and Tropomyosin
Gossypol (it is removed during the oil refining process)
.05
Emulsification
46. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic
Negative log of the hydrogen concentration (mol/l).
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Sodium bicarbonate generates CO2
Anthocyanins
47. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
V=IR and P=VI or I x I x are
Blue pigment in flowers
pH below positive charge; pH at no charge; pH above negative charge
48. Alar is the trade name for what chemical compound?
Daminozide
Two aldehydes
Polyphenoloxidase
Capsaicin
49. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
DNA transferred by cell to cell contact (bacterial sex).
Polyphenol Oxidase
50. Name 3 physical agents capable of denaturing proteins.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Lipid oxidation
Parabens
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces