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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?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lycopenes
Osmosis
Pectin Esterase - Polygalacturonase - Pectin Layase
2. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
Lamellar; Hexagonal I - II; Cubic
.05
Yellow
3. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Gliadins and Glutenins
Thickener in foods
Carrageenan
Anthocyanins
4. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Thamautin
Phenophylin
Capsaicin
Tryptophan
5. What is catalase?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
An enzyme that converts hydrogen peroxide to water plus oxygen.
Daminozide
6. Peptide bond formation results in the formation of what secondary compound?
DNA transferred by cell to cell contact (bacterial sex).
Pheophytin forms
Water
1 - 3 - 7-trimethylxanthine
7. At what pH is benzoic acid most effective?
pH 3-5
Browning of freshly cut surfaces of fruits and vegetables.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Sodium chloride reduces foam stability and sucrose improves foam stability.
8. What is the name of the degradation compound of chlorophyll?
Ammonia - Water - Carbon Dioxide
Lysine - Arginine - and Histidine
Phenophylin
Pectins
9. What does Reichert-Meissert Number measure?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Phenophylin
Primary butyric acid also caproic acid.
Cis
10. What enzyme causes hyrolytic rancidity in milk?
Tryptophan
Fatty Acid (Ester linked) to Fatty Alcohol
Sweet - Salty - Sour - and Bitter
Lipase
11. Which two amino acids is the aspartame derived from?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Aspartic Acid and Phenylalanine
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
12. Name three factors useful in controlling enzyme activity.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Lipase
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
13. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Orange Juice
Water
14. What is an isomer that is cheaper than Vitamin C?
Emulsification
Erythorbic Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Chitin
15. What is the enzyme that softens tomatoes?
Pectin Esterase
Fructose
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Onions ( or leeks)
16. Peptide bond formation results in the formation of what secondary compound?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Troponins and Tropomyosin
Water
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
17. What is the acid present in fish oil?
Prolamines
Arachidonic Acid
Polyphenol Oxidase
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
18. Name 3 physical agents capable of denaturing proteins.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
19. How does ERH relate to water activity?
Phenylketonuria
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
ERH=100 x Aw
No
20. 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
Monosodium Glutamate
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
D: None of the above
Orange Juice
21. At low water activity What is the main deteriorative concern?
DNA transferred by cell to cell contact (bacterial sex).
Lipid oxidation
Sodium chloride reduces foam stability and sucrose improves foam stability.
Bright green
22. What enzyme is most responsible for browning bananas?
Non-protein nitrogen
Polyphenol Oxidase
pH below positive charge; pH at no charge; pH above negative charge
Acsulfame-K - Saccharin - Cyclamate - Aspartame
23. What does the iodine value measure and how is it measured?
2.5
Monosodium Glutamate
Pectins
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
24. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Arachidonic Acid
Blue pigment in flowers
Thermus Aqauticus
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
25. What effect would the addition of sodium bicarbonate have to chocolate?
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Ammonia - Water - Carbon Dioxide
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Plasmids
26. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Degradation of protein and production of acid from sugar at the same time.
Phenophylin
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
27. What is catalase?
RNA transcribed to DNA
Pectin methyl esterase or galacturonase
An enzyme that converts hydrogen peroxide to water plus oxygen.
Acetoin
28. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Yes
Plasmids
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
29. Define molarity molality - and normality.
Pheophytia does not have magnesium in porphyrin ring.
Sucrose
Plasmids
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
30. Are sorbitol and mannitol sweet?
Emulsoids
Nucleation or crystal formation and crystal growth.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Yes
31. What are the primary secondary - tertiary - and quaternary structures?
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
.05
Osmosis
32. What does the 'c' stand for in the equation E=mc2?
Emulsification
Speed of Light
Thickener in foods
Onions ( or leeks)
33. What is the chemical nature of anthocyanins?
Bright green
Glycosides of anthocyanidins
Arachidonic Acid
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
34. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar; Hexagonal I - II; Cubic
pH 3-5
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
35. What metabolic end product does the Voges-Proskauer test detect?
Lycopenes
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Pheophytia does not have magnesium in porphyrin ring.
Acetoin
36. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Olive Green
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Chitin
Fatty Acid (Ester linked) to Fatty Alcohol
37. What is the major color compound in tomatoes?
D: None of the above
.05
Sodium chloride reduces foam stability and sucrose improves foam stability.
Lycopenes
38. Name two enzymes that are involved in softening fruits.
Pectins
Bitter
Acetoin
Pectin Esterase - Polygalacturonase - Pectin Layase
39. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Water
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Anthocyanins
40. What are the limiting amino acids in corn - potato - and green peas?
14
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Two aldehydes
41. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Thamautin
They act as catalysts - speeding the polymerization of acrylamide.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
45% - 52% - 90%
42. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Yes
Pectin Esterase - Polygalacturonase - Pectin Layase
Pheophytia does not have magnesium in porphyrin ring.
NaCl (it dissociated to a 2M solution)
43. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Initiation - Propagation - Termination
Chitin
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
44. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Chlocophyllide does not have a phytoltail
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Pheophytia does not have magnesium in porphyrin ring.
RNA transcribed to DNA
45. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
.05 M HCL
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Nucleation or crystal formation and crystal growth.
46. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Sweet - Salty - Sour - and Bitter
Troponins and Tropomyosin
Troponins and Tropomyosin
47. 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?
It explodes
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Orange Juice
48. Name the three positively charged amino acids.
Degradation of protein and production of acid from sugar at the same time.
Pectin Esterase
Lysine - Arginine - and Histidine
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
49. What compounds oxidize to form brown color in fruits and vegetables?
HPLC has higher pressure than FPLC
pH below positive charge; pH at no charge; pH above negative charge
Emulsification
Polyphenols
50. What does the iodine value measure and how is it measured?
Emulsification
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lycopenes