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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 surimi?






2. What is the enzyme that softens tomatoes?






3. What enzyme is most responsible for browning bananas?






4. Name the three positively charged amino acids.






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






6. Name three non-nutritive sweeteners approved for use in USA?






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






8. What compounds oxidize to form brown color in fruits and vegetables?






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






10. What does Acid Degree Value measure and how is it measured?






11. 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?






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






13. How does ERH relate to water activity?






14. Name three factors useful in controlling enzyme activity.






15. Name a commonly used household chemical leavening agent and the gas it generates.






16. What is the acid present in fish oil?






17. Name two non-enzymatic browning reactions.






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






19. Name 4 advantages of using enzymes in food processing.






20. Is a disaccharide






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






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






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






24. Contains the lowest content of water






25. In the enzyme Taq Polymerase What does Taq stand for?






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






27. In genetics What is conjugation?






28. Name two main gluten proteins.






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






30. 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?






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






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






33. What is Ohm's Law and What is Power Equation?






34. What are the four basic flavors perceived by the tongue?






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






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






37. What are the three stages of oxidative rancidity?






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






39. 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






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






41. What is catalase?






42. How is pH defined?






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






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






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






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






47. 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






48. How many polypeptide chains make up an antibody?






49. 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?






50. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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