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Food Chemistry
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Study First
Subjects
:
engineering
,
chemistry
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
pH below positive charge; pH at no charge; pH above negative charge
Sodium chloride reduces foam stability and sucrose improves foam stability.
Onions ( or leeks)
DNA transferred by cell to cell contact (bacterial sex).
2. Waxes are composed of what two basic chemical entities?
Linoleic Acid
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Aspartic Acid and Phenylalanine
Fatty Acid (Ester linked) to Fatty Alcohol
3. Peptide bond formation results in the formation of what secondary compound?
Monosodium Glutamate
Water
Carrageenan
Polyphenoloxidase
4. What are the four basic flavors perceived by the tongue?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Sweet - Salty - Sour - and Bitter
Gliadins and Glutenins
.05 M HCL
5. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pectins
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
6. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Water
Initiation - Propagation - and Termination
RNA transcribed to DNA
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
7. What does Acid Degree Value measure and how is it measured?
Orange Juice
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Thamautin
Bitter
8. What is the structural difference between chlorophyll and chlocophyllide?
V=IR and P=VI or I x I x are
Ascorbic Acid and Citric Acid
Chlocophyllide does not have a phytoltail
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.
9. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Speed of Light
Daminozide
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
10. Does kosmotrophil ion discourage water structure?
No
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.
Carmelization and Maillard
Polyphenols
11. Name 3 chemical agents capable of denaturing proteins.
Primary butyric acid also caproic acid.
Ascorbic Acid and Citric Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Olive Green
12. What are proteins which are soluble in 50-80% ethanol known as?
Erythorbic Acid
Acetoin
Thermus Aqauticus
Prolamines
13. How does ERH relate to water activity?
Covalent (strongest) and Hydrophobic (Weakest)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
ERH=100 x Aw
Osmosis
14. What does the iodine value measure and how is it measured?
Troponins and Tropomyosin
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Gossypol (it is removed during the oil refining process)
Water
15. During freezing What are the two stages in the crystallization process?
Carrageenan
Erythorbic Acid
Nucleation or crystal formation and crystal growth.
Initiation - Propagation - and Termination
16. Name two non-enzymatic browning reactions.
Daminozide
Carmelization and Maillard
Fructose
Polyphenol Oxidase
17. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
pH 3-5
Bright green
Pheophytia does not have magnesium in porphyrin ring.
V=IR and P=VI or I x I x are
18. What are proteins which are soluble in 50-80% ethanol known as?
Prolamines
Arachidonic Acid
Orange Juice
Polyphenol Oxidase
19. In the enzyme Taq Polymerase What does Taq stand for?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Pectin Esterase - Polygalacturonase - Pectin Layase
Thermus Aqauticus
Anthocyanins
20. 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
D: None of the above
Pheophytin forms
Bitter
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
21. What is Carboxy-methyl cellulose often used for?
Thickener in foods
Two aldehydes
Speed of Light
Polyphenol Oxidase
22. What are the only phenols approved for use in the microbiological preservation of foods?
Thermus Aqauticus
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Parabens
23. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Sweet - Salty - Sour - and Bitter
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Daminozide
24. What is the chemical nomenclature for caffeine?
Milk
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
ERH=100 x Aw
1 - 3 - 7-trimethylxanthine
25. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Negative log of the hydrogen concentration (mol/l).
Capsaicin
Cis
Two aldehydes
26. Are sorbitol and mannitol sweet?
Yes
Yellow
HPLC has higher pressure than FPLC
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
27. What are 3 mesomorphic structures associated with lipids in the liquid state?
Thermus Aqauticus
Prolamines
Emulsification
Lamellar; Hexagonal I - II; Cubic
28. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
14
Polyphenol Oxidase
Glycosides of anthocyanidins
29. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Erythorbic Acid
Capsaicin
Osmosis
Thamautin
30. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Primary butyric acid also caproic acid.
Erythorbic Acid
Fatty Acid and Alcohol
31. In what food is butyric acid typically found?
Milk
20 carbons and 4 double bonds
Capsaicin
Water
32. How many carbon atoms and how many double bonds are there in arachidonic acid?
Troponins and Tropomyosin
20 carbons and 4 double bonds
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.
Gliadins and Glutenins
33. Alar is the trade name for what chemical compound?
Daminozide
Gliadins and Glutenins
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pectin methyl esterase or galacturonase
34. What is a polymorphism?
Thickener in foods
1 - 3 - 7-trimethylxanthine
Anthocyanins
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
35. What are the three stages of oxidative rancidity?
Fat Oxidation
It explodes
Initiation - Propagation - and Termination
Polyphenol Oxidase
36. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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37. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Acetoin
Anthocyanins
Polyphenoloxidase
.05
38. Will lipid oxidation be higher at a water activity of .05 or .5?
Yellow
.05
Fatty Acid and Alcohol
Onions ( or leeks)
39. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Covalent (strongest) and Hydrophobic (Weakest)
Troponins and Tropomyosin
Pectin methyl esterase or galacturonase
Olive Green
40. Name the strongest biochemical bond and the weakest biochemical bond.
Degradation of protein and production of acid from sugar at the same time.
Lysine - Arginine - and Histidine
Covalent (strongest) and Hydrophobic (Weakest)
Initiation - Propagation - and Termination
41. What two types of compounds are joined with an ester bond to make a wax?
20 carbons and 4 double bonds
Fatty Acid and Alcohol
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Sucrose
42. What does the 'c' stand for in the equation E=mc2?
Water
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Phenophylin
Speed of Light
43. Name three effects of protein denaturation.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Orange Juice
Polyphenols
Ascorbic Acid and Citric Acid
44. During freezing What are the two stages in the crystallization process?
45% - 52% - 90%
Plasmids
Nucleation or crystal formation and crystal growth.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
45. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Anomeric
DNA transferred by cell to cell contact (bacterial sex).
Water
46. Does kosmotrophil ion discourage water structure?
No
Chlocophyllide does not have a phytoltail
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Pectins
47. What is the major color compound in tomatoes?
Lycopenes
pH below positive charge; pH at no charge; pH above negative charge
Phenylketonuria
Gossypol (it is removed during the oil refining process)
48. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
14
Water
49. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Lycopenes
Linoleic Acid
50. What does MSG stand for?
Blue pigment in flowers
Ascorbic Acid and Citric Acid
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Monosodium Glutamate
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