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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 movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Osmosis
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
.05
2. What is Carboxy-methyl cellulose often used for?
Lipid oxidation
Covalent (strongest) and Hydrophobic (Weakest)
Thickener in foods
Bitter
3. What are colloids that are stabilized by a layer of solvation called?
Fat Oxidation
Lipid oxidation
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
Emulsoids
4. Name two main gluten proteins.
NaCl (it dissociated to a 2M solution)
Gliadins and Glutenins
Daminozide
Pectins
5. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Tryptophan
NaCl (it dissociated to a 2M solution)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Onions ( or leeks)
6. 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?
Thickener in foods
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
It explodes
Carrageenan
7. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
They act as catalysts - speeding the polymerization of acrylamide.
Sodium bicarbonate generates CO2
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
8. What is the structural difference between chlorophyll and chlocophyllide?
Anomeric
Fatty Acid and Alcohol
HPLC has higher pressure than FPLC
Chlocophyllide does not have a phytoltail
9. What are the four basic flavors perceived by the tongue?
Yellow
Arachidonic Acid
pH below positive charge; pH at no charge; pH above negative charge
Sweet - Salty - Sour - and Bitter
10. What compounds oxidize to form brown color in fruits and vegetables?
Daminozide
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
They act as catalysts - speeding the polymerization of acrylamide.
Polyphenols
11. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Lycopenes
Onions ( or leeks)
Polyphenoloxidase
Ascorbic Acid and Citric Acid
12. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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13. Will lipid oxidation be higher at a water activity of .05 or .5?
The speed of a molecule is proportional to the surrounding voltage gradient.
Racemic Mixture
.05
A concentrate of microfibrillar proteins of fish muscle.
14. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Non-protein nitrogen
Racemic Mixture
Lipase
15. Does kosmotrophil ion discourage water structure?
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
Thickener in foods
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
No
16. 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
A concentrate of microfibrillar proteins of fish muscle.
Browning of freshly cut surfaces of fruits and vegetables.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Polyphenoloxidase
17. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
D: None of the above
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
18. Name a commonly used household chemical leavening agent and the gas it generates.
Fatty Acid and Alcohol
Parabens
Sodium bicarbonate generates CO2
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
19. What is the enzyme that softens tomatoes?
Pectin Esterase
Prolamines
Onions ( or leeks)
Polyphenol Oxidase
20. Name a commonly used household chemical leavening agent and the gas it generates.
2.5
V=IR and P=VI or I x I x are
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Sodium bicarbonate generates CO2
21. What two common compounds are used together as an antioxidative system?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Ascorbic Acid and Citric Acid
Phenylketonuria
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
22. What is the name given to a mixture of equal parts of Darel Lisomers?
Osmosis
Linoleic Acid
Racemic Mixture
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
23. What is the enzyme responsible for browning in apples and lettuce?
Lamellar; Hexagonal I - II; Cubic
Polyphenol Oxidase
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Blue pigment in flowers
24. In what food is butyric acid typically found?
Ammonia - Water - Carbon Dioxide
Erythorbic Acid
Osmosis
Milk
25. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Orange Juice
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Water
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
26. 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
Lycopenes
Cis
Sodium chloride reduces foam stability and sucrose improves foam stability.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
27. In the enzyme Taq Polymerase What does Taq stand for?
Linoleic Acid
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Covalent (strongest) and Hydrophobic (Weakest)
Thermus Aqauticus
28. Is a disaccharide
They act as catalysts - speeding the polymerization of acrylamide.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Onions ( or leeks)
Sucrose
29. What is the chemical nomenclature for caffeine?
Yes
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Parabens
1 - 3 - 7-trimethylxanthine
30. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Sodium bicarbonate generates CO2
1 - 3 - 7-trimethylxanthine
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
31. What is the acid present in fish oil?
Cis
Arachidonic Acid
ERH=100 x Aw
Thamautin
32. What ketohexose is most significant to food chemists?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Monosodium Glutamate
Fructose
ERH=100 x Aw
33. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Initiation - Propagation - Termination
Polyphenol Oxidase
1 - 3 - 7-trimethylxanthine
34. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
Lipid oxidation
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Aspartic Acid and Phenylalanine
35. What enzyme causes hyrolytic rancidity in milk?
Emulsification
It explodes
Lipase
ERH=100 x Aw
36. Which two amino acids is the aspartame derived from?
Non-protein nitrogen
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Aspartic Acid and Phenylalanine
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
37. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
Plasmids
Fatty Acid and Alcohol
Sodium bicarbonate generates CO2
38. What is an isomer that is cheaper than Vitamin C?
Troponins and Tropomyosin
Capsaicin
Erythorbic Acid
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
39. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Aspartic Acid and Phenylalanine
HPLC has higher pressure than FPLC
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
.05
40. Alar is the trade name for what chemical compound?
Erythorbic Acid
Pheophytin forms
20 carbons and 4 double bonds
Daminozide
41. During freezing What are the two stages in the crystallization process?
Nucleation or crystal formation and crystal growth.
Racemic Mixture
Two aldehydes
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
42. What compounds oxidize to form brown color in fruits and vegetables?
Milk
Initiation - Propagation - and Termination
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Polyphenols
43. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Glycosides of anthocyanidins
NaCl (it dissociated to a 2M solution)
Prolamines
44. 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?
Linoleic Acid
.05 M HCL
14
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
45. What does Reichert-Meissert Number measure?
Anomeric
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
Primary butyric acid also caproic acid.
Initiation - Propagation - and Termination
46. Name the most common functional property of phospholipids in food systems.
Emulsification
Bitter
Acetoin
Tryptophan
47. Name two enzymes that are involved in softening fruits.
Emulsification
Pectin Esterase - Polygalacturonase - Pectin Layase
Onions ( or leeks)
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
48. What does Acid Degree Value measure and how is it measured?
Lycopenes
Ascorbic Acid and Citric Acid
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Sodium bicarbonate generates CO2
49. Name two non-enzymatic browning reactions.
Carmelization and Maillard
14
Polyphenol Oxidase
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
50. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
pH 3-5
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
Water