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Food Chemistry

Subjects : engineering, 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 main steps in the autooxidation of lipids?






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






3. What are the only phenols approved for use in the microbiological preservation of foods?






4. Name 5 chelating agents used in the food industry.






5. What are the three stages of oxidative rancidity?






6. How many polypeptide chains make up an antibody?






7. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






8. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






10. What is the chemical nature of anthocyanins?






11. Name 5 proteins with good foaming properties.






12. Name one way foam stability can be assessed.






13. 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






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






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






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






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






18. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






19. Are sorbitol and mannitol sweet?






20. At what pH is benzoic acid most effective?






21. What is a polymorphism?






22. In genetics What is conjugation?






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






24. Name the two components that comprise the relaxing factor in muscle fibers.






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






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






27. When heated ammonium bicarbonate decomposes to form what end products?






28. What effect would the addition of sodium bicarbonate have to chocolate?






29. What pigment was first designated as anthocyanins?






30. Is a disaccharide






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






32. Name 3 chemical agents capable of denaturing proteins.






33. Are sorbitol and mannitol sweet?






34. Give one word for a carbon atom involved in hemiacetal or acetal formation.






35. What is the name given to a mixture of equal parts of Darel Lisomers?






36. In what food is butyric acid typically found?






37. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






38. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






39. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






41. Name 3 chemical agents capable of denaturing proteins.






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






43. What is the main class of color compounds found in raspberries?






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






45. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






46. During freezing What are the two stages in the crystallization process?






47. What effect would the addition of sodium bicarbonate have to chocolate?






48. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






49. How many carbon atoms and how many double bonds are there in arachidonic acid?






50. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?







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