Test your basic knowledge |

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 name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






2. Are sorbitol and mannitol sweet?






3. Name three effects of protein denaturation.






4. 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






5. Name the three positively charged amino acids.






6. Waxes are composed of what two basic chemical entities?






7. Name two reasons why fats are hydrogenated.






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






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






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






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






12. In what food is butyric acid typically found?






13. Name 5 proteins with good foaming properties.






14. Name the most common functional property of phospholipids in food systems.






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






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






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






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






19. How is pH defined?






20. Is a disaccharide






21. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






22. What is Ohm's Law and What is Power Equation?






23. What is the protein efficiency ratio (PER) of casein?






24. Name 3 factors influencing the consistency of commercial fats.






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






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






27. 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






28. What happens to chlorophyll on heating?






29. 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






30. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






31. What two enzymes degrade pectic substances?






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






33. Name 3 physical agents capable of denaturing proteins.






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






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






36. What is the chemical nature of anthocyanins?






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






38. What does MSG stand for?






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






40. What does HLB stand for and What does a high and low HLB value indicate?






41. Name two non-enzymatic browning reactions.






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






43. Name the three positively charged amino acids.






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






45. What is the winterization process for an oil?






46. In genetics What is conjugation?






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






48. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






49. What is the enzyme that softens tomatoes?






50. Name a commonly used household chemical leavening agent and the gas it generates.