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Food Chemistry
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Subjects
:
engineering
,
chemistry
Instructions:
Answer 50 questions in 15 minutes.
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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 chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
HPLC has higher pressure than FPLC
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
pH below positive charge; pH at no charge; pH above negative charge
2. 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?
Pectin methylesterase & polygalacturonase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
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.
Fat Oxidation
3. What two enzymes degrade pectic substances?
HPLC has higher pressure than FPLC
Olive Green
Parabens
Pectin methylesterase & polygalacturonase
4. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Milk
Olive Green
Daminozide
2.5
5. Are sorbitol and mannitol sweet?
Degradation of protein and production of acid from sugar at the same time.
.05 M HCL
20 carbons and 4 double bonds
Yes
6. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
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.
Prolamines
Chitin
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
7. What is the name of the degradation compound of chlorophyll?
Phenophylin
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
No
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
8. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Linoleic Acid
Arachidonic Acid
A concentrate of microfibrillar proteins of fish muscle.
9. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
Yellow
Bitter
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
10. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Capsaicin
Primary butyric acid also caproic acid.
Water
11. What are the primary secondary - tertiary - and quaternary structures?
Carmelization and Maillard
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.
Blue pigment in flowers
Glycosides of anthocyanidins
12. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Primary butyric acid also caproic acid.
Chlocophyllide does not have a phytoltail
Non-protein nitrogen
pH below positive charge; pH at no charge; pH above negative charge
13. Which two amino acids is the aspartame derived from?
Blue pigment in flowers
Aspartic Acid and Phenylalanine
Arachidonic Acid
They act as catalysts - speeding the polymerization of acrylamide.
14. What is the chemical nomenclature for caffeine?
Aspartic Acid and Phenylalanine
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Sodium chloride reduces foam stability and sucrose improves foam stability.
1 - 3 - 7-trimethylxanthine
15. What metabolic end product does the Voges-Proskauer test detect?
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.
The speed of a molecule is proportional to the surrounding voltage gradient.
Acetoin
Whole Milk
16. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Two aldehydes
Four
Bright green
Speed of Light
17. Name three non-nutritive sweeteners approved for use in USA?
Daminozide
Acsulfame-K - Saccharin - Cyclamate - Aspartame
It explodes
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
18. How can a molecular weight of protein - DNA - and RNA be determined?
Lipid oxidation
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Anthocyanins
Daminozide
19. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
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.
Yellow
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
20. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Chlocophyllide does not have a phytoltail
Orange Juice
Fructose
21. Is a disaccharide
Sucrose
1 - 3 - 7-trimethylxanthine
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Phenylketonuria
22. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
It explodes
Water
45% - 52% - 90%
23. Name three non-nutritive sweeteners approved for use in USA?
Whole Milk
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Linoleic Acid
Acsulfame-K - Saccharin - Cyclamate - Aspartame
24. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
Anomeric
Racemic Mixture
Troponins and Tropomyosin
25. 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
Cis
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
2.5
26. What pigment was first designated as anthocyanins?
.05
Lipid oxidation
Blue pigment in flowers
pH below positive charge; pH at no charge; pH above negative charge
27. Name 3 physical agents capable of denaturing proteins.
Four
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Gossypol (it is removed during the oil refining process)
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
28. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Primary butyric acid also caproic acid.
ERH=100 x Aw
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
29. 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?
20 carbons and 4 double bonds
Sucrose
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
It explodes
30. How does ERH relate to water activity?
ERH=100 x Aw
pH 3-5
Emulsoids
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
31. Name 5 chelating agents used in the food industry.
Pectin Esterase
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.
Sodium chloride reduces foam stability and sucrose improves foam stability.
32. What is the name given to a mixture of equal parts of Darel Lisomers?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Acetoin
Racemic Mixture
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
33. What is the chemical nomenclature for caffeine?
Yes
1 - 3 - 7-trimethylxanthine
Orange Juice
Thermus Aqauticus
34. Name one way foam stability can be assessed.
Emulsification
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.
Primary butyric acid also caproic acid.
Carmelization and Maillard
35. Name 3 physical agents capable of denaturing proteins.
Bright green
Olive Green
45% - 52% - 90%
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
36. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
Sodium bicarbonate generates CO2
Sweet - Salty - Sour - and Bitter
Ascorbic Acid and Citric Acid
37. What is the name given to a mixture of equal parts of Darel Lisomers?
Water
Racemic Mixture
Pectin methyl esterase or galacturonase
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
38. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Capsaicin
No
Primary butyric acid also caproic acid.
39. What enzyme is most responsible for browning bananas?
V=IR and P=VI or I x I x are
Thamautin
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Polyphenol Oxidase
40. Name 3 factors influencing the consistency of commercial fats.
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.
D: None of the above
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Aspartic Acid and Phenylalanine
41. Which two amino acids is the aspartame derived from?
Lipid oxidation
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.
Anthocyanins
Aspartic Acid and Phenylalanine
42. Name a naturally occurring protein sweetener.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Negative log of the hydrogen concentration (mol/l).
Thamautin
43. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Yellow
Parabens
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
44. What ketohexose is most significant to food chemists?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Fructose
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Phenophylin
45. What is acid proteolysis?
Phenophylin
D: None of the above
2.5
Degradation of protein and production of acid from sugar at the same time.
46. 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
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Carmelization and Maillard
Phenylketonuria
47. What is the fundamental driving of electrophoresis?
Nucleation or crystal formation and crystal growth.
DNA transferred by cell to cell contact (bacterial sex).
The speed of a molecule is proportional to the surrounding voltage gradient.
Degradation of protein and production of acid from sugar at the same time.
48. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Speed of Light
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
49. What compounds oxidize to form brown color in fruits and vegetables?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Two aldehydes
Bitter
Polyphenols
50. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Thickener in foods
Pectin methyl esterase or galacturonase
Carrageenan
.05 M HCL
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