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. Name 5 chelating agents used in the food industry.






2. What does the 'c' stand for in the equation E=mc2?






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






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






5. Name three effects of protein denaturation.






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






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






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






9. What does MSG stand for?






10. Define molarity molality - and normality.






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






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






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






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






15. 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?






16. What are proteins which are soluble in 50-80% ethanol known as?






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






18. What is acid proteolysis?






19. What is the chemical nature of anthocyanins?






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






21. What is the acid present in fish oil?






22. How many carbon atoms and how many double bonds are there in arachidonic acid?






23. What is the Peroxide Value a measure of?






24. Name three effects of protein denaturation.






25. What enzyme causes hyrolytic rancidity in milk?






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






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






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






29. What is the chemical nomenclature for caffeine?






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






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






32. Which two amino acids is the aspartame derived from?






33. 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






34. What is the fundamental driving of electrophoresis?






35. What is the protein efficiency ratio (PER) of casein?






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






37. How is pH defined?






38. How does ERH relate to water activity?






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






40. What enzyme is most responsible for browning bananas?






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






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






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






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?






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






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






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






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






49. What ketohexose is most significant to food chemists?






50. Name 3 physical agents capable of denaturing proteins.