Test your basic knowledge |

Food Chemistry

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 name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






2. What are the three main steps in the autooxidation of lipids?






3. What enzyme is most responsible for browning bananas?






4. How does ERH relate to water activity?






5. Name the two components that comprise the relaxing factor in muscle fibers.






6. What is the enzyme responsible for browning in apples and lettuce?






7. At what pH is benzoic acid most effective?






8. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






9. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






10. Name three factors useful in controlling enzyme activity.






11. Alar is the trade name for what chemical compound?






12. What pigment was first designated as anthocyanins?






13. In what food is butyric acid typically found?






14. What enzyme is most responsible for browning bananas?






15. What are two common reducing agents that break disulfide bonds in proteins?






16. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






17. How is pH defined?






18. At low water activity What is the main deteriorative concern?






19. What are the primary secondary - tertiary - and quaternary structures?






20. What is the winterization process for an oil?






21. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






22. How can a molecular weight of protein - DNA - and RNA be determined?






23. What is the fundamental driving of electrophoresis?






24. What are the limiting amino acids in corn - potato - and green peas?






25. What are the fructose contents in commercial HFCS products.






26. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






27. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






28. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips






29. Alar is the trade name for what chemical compound?






30. What are soluble polymers of anhydro-galacturonic acid and its esters called?






31. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






32. How does ERH relate to water activity?






33. What happens to chlorophyll on heating?






34. What is acid proteolysis?






35. Are sorbitol and mannitol sweet?






36. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?






37. What two common compounds are used together as an antioxidative system?






38. Waxes are composed of what two basic chemical entities?






39. Name 5 proteins with good foaming properties.






40. How does HPLC differ from FPLC?






41. What is an isomer that is cheaper than Vitamin C?






42. What is the name given to a mixture of equal parts of Darel Lisomers?






43. Name three effects of protein denaturation.






44. What two enzymes degrade pectic substances?






45. Peptide bond formation results in the formation of what secondary compound?






46. Name three effects of protein denaturation.






47. What are the only phenols approved for use in the microbiological preservation of foods?






48. What metabolic end product does the Voges-Proskauer test detect?






49. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






50. Does kosmotrophil ion discourage water structure?