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Food Chemistry
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Subjects
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engineering
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chemistry
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 are the three stages of oxidative rancidity?
Initiation - Propagation - and Termination
Polyphenol Oxidase
Sucrose
Lysine - Arginine - and Histidine
2. Name the most common functional property of phospholipids in food systems.
pH 3-5
Emulsification
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
3. 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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Glycosides of anthocyanidins
Daminozide
.05 M HCL
4. What is the chemical nomenclature for caffeine?
Bitter
1 - 3 - 7-trimethylxanthine
Blue pigment in flowers
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
5. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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6. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
Four
Pheophytin forms
Pectin Esterase - Polygalacturonase - Pectin Layase
7. What is the structural difference between chlorophyll and chlocophyllide?
Pectins
Chlocophyllide does not have a phytoltail
Acetoin
RNA transcribed to DNA
8. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Thermus Aqauticus
RNA transcribed to DNA
9. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Carrageenan
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Carmelization and Maillard
10. What are proteins which are soluble in 50-80% ethanol known as?
Prolamines
Pectin Esterase
NaCl (it dissociated to a 2M solution)
Orange Juice
11. Name the strongest biochemical bond and the weakest biochemical bond.
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
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Covalent (strongest) and Hydrophobic (Weakest)
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
12. At low water activity What is the main deteriorative concern?
Lipid oxidation
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Fatty Acid (Ester linked) to Fatty Alcohol
13. What does HLB stand for and What does a high and low HLB value indicate?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Speed of Light
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.
Pectin Esterase - Polygalacturonase - Pectin Layase
14. What is the chemical nature of anthocyanins?
Lamellar; Hexagonal I - II; Cubic
Glycosides of anthocyanidins
NaCl (it dissociated to a 2M solution)
Negative log of the hydrogen concentration (mol/l).
15. How do sodium chloride and sucrose affect foam stability?
Carrageenan
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
No
Sodium chloride reduces foam stability and sucrose improves foam stability.
16. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Fructose
They act as catalysts - speeding the polymerization of acrylamide.
17. What are the four basic flavors perceived by the tongue?
Emulsoids
Sweet - Salty - Sour - and Bitter
Pectin methyl esterase or galacturonase
Acetoin
18. What effect would the addition of sodium bicarbonate have to chocolate?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
An enzyme that converts hydrogen peroxide to water plus oxygen.
19. 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
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Browning of freshly cut surfaces of fruits and vegetables.
Pheophytia does not have magnesium in porphyrin ring.
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
20. 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.
Sucrose
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Acetoin
21. What does the 'c' stand for in the equation E=mc2?
Primary butyric acid also caproic acid.
Polyphenols
Four
Speed of Light
22. Name 5 chelating agents used in the food industry.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Gliadins and Glutenins
Erythorbic Acid
Plasmids
23. What is the structural difference between chlorophyll and chlocophyllide?
Fatty Acid (Ester linked) to Fatty Alcohol
Chlocophyllide does not have a phytoltail
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.
They act as catalysts - speeding the polymerization of acrylamide.
24. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Lamellar; Hexagonal I - II; Cubic
Linoleic Acid
Milk
25. Name two reasons why fats are hydrogenated.
Arachidonic Acid
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
2.5
Cis
26. What two common compounds are used together as an antioxidative system?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Glycosides of anthocyanidins
Ascorbic Acid and Citric Acid
Fatty Acid and Alcohol
27. Name three nonpolar polar - and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Nucleation or crystal formation and crystal growth.
Pectin methylesterase & polygalacturonase
Olive Green
28. What compounds oxidize to form brown color in fruits and vegetables?
Fatty Acid and Alcohol
Polyphenols
Gliadins and Glutenins
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
29. What does the acronym NPN stand for?
Non-protein nitrogen
Tryptophan
Chitin
Degradation of protein and production of acid from sugar at the same time.
30. Name 3 physical agents capable of denaturing proteins.
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.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Negative log of the hydrogen concentration (mol/l).
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
31. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Cis
Carmelization and Maillard
A concentrate of microfibrillar proteins of fish muscle.
32. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Nucleation or crystal formation and crystal growth.
Polyphenoloxidase
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
33. What is the enzyme that softens tomatoes?
Pectin Esterase
Arachidonic Acid
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Pectin Esterase - Polygalacturonase - Pectin Layase
34. Name the two components that comprise the relaxing factor in muscle fibers.
HPLC has higher pressure than FPLC
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Troponins and Tropomyosin
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
35. Name three nonpolar polar - and charged amino acids.
Oil in Water
DNA transferred by cell to cell contact (bacterial sex).
Thickener in foods
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
36. Give one word for a carbon atom involved in hemiacetal or acetal formation.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Daminozide
D: None of the above
Anomeric
37. 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?
Polyphenols
Phenophylin
It explodes
Water
38. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Gossypol (it is removed during the oil refining process)
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Anomeric
39. Name 3 physical agents capable of denaturing proteins.
Cis
Water
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Thermus Aqauticus
40. What are the four basic flavors perceived by the tongue?
Monosodium Glutamate
Sweet - Salty - Sour - and Bitter
1 - 3 - 7-trimethylxanthine
Fructose
41. What does the iodine value measure and how is it measured?
Monosodium Glutamate
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Tryptophan
Daminozide
42. Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Thermus Aqauticus
Water
43. What is the major color compound in tomatoes?
1 - 3 - 7-trimethylxanthine
Two aldehydes
Lycopenes
Phenophylin
44. At what pH is benzoic acid most effective?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Chitin
Aspartic Acid and Phenylalanine
pH 3-5
45. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Polyphenol Oxidase
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
46. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Blue pigment in flowers
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Arachidonic Acid
47. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Speed of Light
Pectins
Milk
Linoleic Acid
48. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Fatty Acid (Ester linked) to Fatty Alcohol
RNA transcribed to DNA
Gliadins and Glutenins
49. Name three non-nutritive sweeteners approved for use in USA?
.05 M HCL
HPLC has higher pressure than FPLC
14
Acsulfame-K - Saccharin - Cyclamate - Aspartame
50. What does Reichert-Meissert Number measure?
Linoleic Acid
Primary butyric acid also caproic acid.
Gossypol (it is removed during the oil refining process)
Speed of Light
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