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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. What is the enzyme that softens tomatoes?






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






3. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






4. Name three factors useful in controlling enzyme activity.






5. What two enzymes degrade pectic substances?






6. Name three effects of protein denaturation.






7. In the enzyme Taq Polymerase What does Taq stand for?






8. Name three effects of protein denaturation.






9. What is the fundamental driving of electrophoresis?






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






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

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12. 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






13. What are the primary secondary - tertiary - and quaternary structures?






14. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






15. Does kosmotrophil ion discourage water structure?






16. 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?






17. What is surimi?






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






19. What is the name of the degradation compound of chlorophyll?






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






21. 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






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






23. 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






24. What enzyme causes hyrolytic rancidity in milk?






25. What does Reichert-Meissert Number measure?






26. What is the enzyme responsible for browning in apples and lettuce?






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






28. Name 3 chemical agents capable of denaturing proteins.






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






30. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






31. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






32. Alar is the trade name for what chemical compound?






33. Name three non-nutritive sweeteners approved for use in USA?






34. Name 5 proteins with good foaming properties.






35. What are the fructose contents in commercial HFCS products.






36. What two enzymes degrade pectic substances?






37. Name one way foam stability can be assessed.






38. Name 4 advantages of using enzymes in food processing.






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






40. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






41. What does MSG stand for?






42. What is the chemical nomenclature for caffeine?






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






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






45. What metabolic end product does the Voges-Proskauer test detect?






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






47. What are the three stages of oxidative rancidity?






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






49. In the enzyme Taq Polymerase What does Taq stand for?






50. 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?







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