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






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






3. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






4. What does the iodine value measure and how is it measured?






5. What is the geometric configuration of double bonds in most natural fatty acids?






6. Name a naturally occurring protein sweetener.






7. Name 3 chemical agents capable of denaturing proteins.






8. What is the structural difference between chlorophyll and chlocophyllide?






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






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






11. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






12. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






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






14. What is the enzyme that softens tomatoes?






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






16. What is catalase?






17. What is Carboxy-methyl cellulose often used for?






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






19. Name 5 chelating agents used in the food industry.






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






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






22. Name the most common functional property of phospholipids in food systems.






23. How does ERH relate to water activity?






24. What does the saponification value measure and how is it measured?






25. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






26. Name three nonpolar polar - and charged amino acids.






27. What is the major color compound in tomatoes?






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






29. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






30. Name 3 factors influencing the consistency of commercial fats.






31. What charge will a protein have when the pH of its solution is below at - and above its pKa?






32. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






34. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






35. What is the structural difference between chlorophyll and chlocophyllide?






36. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






37. What is the structural difference between chlorophyll and pheophytia?






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






39. Name two enzymes that are involved in softening fruits.






40. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






41. What does HLB stand for and What does a high and low HLB value indicate?






42. Name one way foam stability can be assessed.






43. In what food is butyric acid typically found?






44. When heated ammonium bicarbonate decomposes to form what end products?






45. What is the chemical nature of anthocyanins?






46. What pigment was first designated as anthocyanins?






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






48. How do sodium chloride and sucrose affect foam stability?






49. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






50. What is acid proteolysis?