Test your basic knowledge |

Food 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 chemical nature of anthocyanins?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Anthocyanins
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Glycosides of anthocyanidins

2. 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
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
2.5
Browning of freshly cut surfaces of fruits and vegetables.
Polyphenoloxidase

3. How many carbon atoms and how many double bonds are there in arachidonic acid?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Browning of freshly cut surfaces of fruits and vegetables.
A concentrate of microfibrillar proteins of fish muscle.
20 carbons and 4 double bonds

4. What does the 'c' stand for in the equation E=mc2?
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.
Monosodium Glutamate
Speed of Light
Anomeric

5. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Olive Green
1 - 3 - 7-trimethylxanthine
Emulsification
Pheophytin forms

6. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Nucleation or crystal formation and crystal growth.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Yellow
Cis

7. What are two common reducing agents that break disulfide bonds in proteins?
Carrageenan
Thamautin
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Capsaicin

8. What are the three stages of oxidative rancidity?
Initiation - Propagation - and Termination
Onions ( or leeks)
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Gliadins and Glutenins

9. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Parabens
Thickener in foods
Covalent (strongest) and Hydrophobic (Weakest)
Plasmids

10. What effect would the addition of sodium bicarbonate have to chocolate?
Olive Green
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Browning of freshly cut surfaces of fruits and vegetables.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

11. Name 4 advantages of using enzymes in food processing.
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Pheophytia does not have magnesium in porphyrin ring.
Glycosides of anthocyanidins
Lycopenes

12. Name 5 proteins with good foaming properties.
Blue pigment in flowers
Glycosides of anthocyanidins
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.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

13. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
Degradation of protein and production of acid from sugar at the same time.
Sodium bicarbonate generates CO2
Lysine - Arginine - and Histidine

14. Name two enzymes that are involved in softening fruits.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the 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.
Pectin Esterase - Polygalacturonase - Pectin Layase
Chitin

15. What pigment was first designated as anthocyanins?
Capsaicin
Negative log of the hydrogen concentration (mol/l).
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Blue pigment in flowers

16. What is the fundamental driving of electrophoresis?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Parabens
The speed of a molecule is proportional to the surrounding voltage gradient.
Erythorbic Acid

17. What is the name given to a mixture of equal parts of Darel Lisomers?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Whole Milk
Racemic Mixture
Primary butyric acid also caproic acid.

18. What two enzymes degrade pectic substances?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Racemic Mixture
Pectin methylesterase & polygalacturonase
Prolamines

19. In the enzyme Taq Polymerase What does Taq stand for?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Thermus Aqauticus
Gossypol (it is removed during the oil refining process)
Phenophylin

20. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Emulsification
Onions ( or leeks)
Pectin methylesterase & polygalacturonase

21. Waxes are composed of what two basic chemical entities?
Negative log of the hydrogen concentration (mol/l).
Gossypol (it is removed during the oil refining process)
Fatty Acid (Ester linked) to Fatty Alcohol
It explodes

22. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Pectin methylesterase & polygalacturonase
NaCl (it dissociated to a 2M solution)
Polyphenol Oxidase

23. Peptide bond formation results in the formation of what secondary compound?
Sweet - Salty - Sour - and Bitter
Water
Four
Fatty Acid and Alcohol

24. What is the main class of color compounds found in raspberries?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Anthocyanins
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Ascorbic Acid and Citric Acid

25. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Tryptophan
Thermus Aqauticus
Sodium bicarbonate generates CO2

26. Name one way foam stability can be assessed.
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.
Arachidonic Acid
Pectin methyl esterase or galacturonase
V=IR and P=VI or I x I x are

27. 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?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
.05 M HCL
Pheophytin forms
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

28. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Monosodium Glutamate
Linoleic Acid
Prolamines
Fat Oxidation

29. During freezing What are the two stages in the crystallization process?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Nucleation or crystal formation and crystal growth.
Plasmids
Tryptophan

30. Name a commonly used household chemical leavening agent and the gas it generates.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Sodium bicarbonate generates CO2
Arachidonic Acid
Four

31. What two common compounds are used together as an antioxidative system?
Initiation - Propagation - and Termination
Monosodium Glutamate
Ascorbic Acid and Citric Acid
Nucleation or crystal formation and crystal growth.

32. Alar is the trade name for what chemical compound?
Daminozide
Covalent (strongest) and Hydrophobic (Weakest)
Onions ( or leeks)
Linoleic Acid

33. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Carrageenan
The speed of a molecule is proportional to the surrounding voltage gradient.
Polyphenoloxidase

34. What are 3 mesomorphic structures associated with lipids in the liquid state?
Pectins
ERH=100 x Aw
Racemic Mixture
Lamellar; Hexagonal I - II; Cubic

35. What is the winterization process for an oil?
Linoleic Acid
Fatty Acid (Ester linked) to Fatty Alcohol
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

36. What metabolic end product does the Voges-Proskauer test detect?
Chitin
Acetoin
DNA transferred by cell to cell contact (bacterial sex).
Chitin

37. What does HLB stand for and What does a high and low HLB value indicate?
Erythorbic Acid
They act as catalysts - speeding the polymerization of acrylamide.
Sweet - Salty - Sour - and Bitter
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.

38. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
No
RNA transcribed to DNA
Fatty Acid (Ester linked) to Fatty Alcohol

39. What is Carboxy-methyl cellulose often used for?
Water
Bright green
Thickener in foods
Parabens

40. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Sodium bicarbonate generates CO2
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

41. Alar is the trade name for what chemical compound?
Erythorbic Acid
Chitin
Daminozide
Covalent (strongest) and Hydrophobic (Weakest)

42. What does the acronym NPN stand for?
Fat Oxidation
Non-protein nitrogen
Daminozide
Yes

43. At low water activity What is the main deteriorative concern?
Initiation - Propagation - and Termination
Lipid oxidation
pH below positive charge; pH at no charge; pH above negative charge
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

44. Alar is the trade name for what chemical compound?
Lipase
Daminozide
Sucrose
Orange Juice

45. What is Carboxy-methyl cellulose often used for?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
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.
14
Thickener in foods

46. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Phenylketonuria
Monosodium Glutamate
Lipase

47. What is the chemical nature of anthocyanins?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Pheophytin forms
Parabens
Glycosides of anthocyanidins

48. What is an isomer that is cheaper than Vitamin C?
Osmosis
Erythorbic Acid
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
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.

49. Are sorbitol and mannitol sweet?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Yes
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
D: None of the above

50. What is the name given to a mixture of equal parts of Darel Lisomers?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Water
ERH=100 x Aw
Racemic Mixture

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Food Chemistry

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests