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 many carbon atoms are there in the fatty acid myristic acid?






2. What does the acronym NPN stand for?






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






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






5. What enzyme is most responsible for browning bananas?






6. What is the major color compound in tomatoes?






7. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






8. How many polypeptide chains make up an antibody?






9. How is pH defined?






10. In what food is butyric acid typically found?






11. What is catalase?






12. What enzyme is most responsible for browning bananas?






13. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






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






16. What is the Peroxide Value a measure of?






17. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






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






19. What does MSG stand for?






20. What is the acid present in fish oil?






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






22. In genetics What is conjugation?






23. What is a polymorphism?






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






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






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






27. What is acid proteolysis?






28. Name 5 proteins with good foaming properties.






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






30. Name one way foam stability can be assessed.






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






32. What pigment was first designated as anthocyanins?






33. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






36. What is the structural difference between chlorophyll and chlocophyllide?






37. What is the chemical nomenclature for caffeine?






38. What are the three stages of oxidative rancidity?






39. How does ERH relate to water activity?






40. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






41. Name the three positively charged amino acids.






42. In genetics What is conjugation?






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






44. How many carbon atoms are there in the fatty acid myristic acid?






45. 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






46. Name one way foam stability can be assessed.






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






48. What is the major color compound in tomatoes?






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






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