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. How does HPLC differ from FPLC?






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






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






4. What happens to chlorophyll on heating?






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






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






7. How many polypeptide chains make up an antibody?






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






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






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






11. Name 3 factors influencing the rate of lipid oxidation in foods.






12. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






13. Name the strongest biochemical bond and the weakest biochemical bond.






14. 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?






15. Name 5 proteins with good foaming properties.






16. In what food is butyric acid typically found?






17. 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?






18. What are colloids that are stabilized by a layer of solvation called?






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






20. Will lipid oxidation be higher at a water activity of .05 or .5?






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






22. How is pH defined?






23. What ketohexose is most significant to food chemists?






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






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






26. What are 3 mesomorphic structures associated with lipids in the liquid state?






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






28. Give one word for a carbon atom involved in hemiacetal or acetal formation.






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






30. How many polypeptide chains make up an antibody?






31. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






32. What two types of compounds are joined with an ester bond to make a wax?






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






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






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






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






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






38. What is the chemical nature of anthocyanins?






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






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






41. What is the chemical nomenclature for caffeine?






42. What is a polymorphism?






43. Name two main gluten proteins.






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






45. What does the acronym NPN stand for?






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






47. What is the Peroxide Value a measure of?






48. Name one way foam stability can be assessed.






49. Name two reasons why fats are hydrogenated.






50. What is the fundamental driving of electrophoresis?