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 winterization process for an oil?
Water
Water
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Daminozide

2. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Fatty Acid and Alcohol
Tryptophan
Carmelization and Maillard

3. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
Water
Degradation of protein and production of acid from sugar at the same time.
Carrageenan

4. How does ERH relate to water activity?
Blue pigment in flowers
ERH=100 x Aw
Pheophytin forms
No

5. Name 4 advantages of using enzymes in food processing.
Water
Nucleation or crystal formation and crystal growth.
Lysine - Arginine - and Histidine
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

6. Name 5 proteins with good foaming properties.
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.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Prolamines
Whole Milk

7. 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?
Daminozide
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Gliadins and Glutenins
It explodes

8. Which two amino acids is the aspartame derived from?
14
Chitin
HPLC has higher pressure than FPLC
Aspartic Acid and Phenylalanine

9. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Anthocyanins
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

10. What is surimi?
Anomeric
Initiation - Propagation - Termination
No
A concentrate of microfibrillar proteins of fish muscle.

11. What is the structural difference between chlorophyll and chlocophyllide?
Primary butyric acid also caproic acid.
Erythorbic Acid
Prolamines
Chlocophyllide does not have a phytoltail

12. During freezing What are the two stages in the crystallization process?
Fructose
pH 3-5
Pectin methylesterase & polygalacturonase
Nucleation or crystal formation and crystal growth.

13. What are the only phenols approved for use in the microbiological preservation of foods?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Tryptophan
Parabens
Lysine - Arginine - and Histidine

14. At what pH is benzoic acid most effective?
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.
pH 3-5
Polyphenols
Cis

15. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
Lysine - Arginine - and Histidine
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Pectin methylesterase & polygalacturonase

16. What enzyme causes hyrolytic rancidity in milk?
2.5
Osmosis
Lipase
Milk

17. What is the name of the degradation compound of chlorophyll?
Anomeric
D: None of the above
Phenophylin
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

18. What is the structural difference between chlorophyll and chlocophyllide?
Phenylketonuria
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Chlocophyllide does not have a phytoltail
Polyphenols

19. What is the chemical nomenclature for caffeine?
Fat Oxidation
Gossypol (it is removed during the oil refining process)
Polyphenols
1 - 3 - 7-trimethylxanthine

20. At low water activity What is the main deteriorative concern?
Lipid oxidation
Lipase
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

21. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Parabens
Acsulfame-K - Saccharin - Cyclamate - Aspartame
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

22. How many carbon atoms and how many double bonds are there in arachidonic acid?
Polyphenol Oxidase
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
20 carbons and 4 double bonds

23. How many carbon atoms and how many double bonds are there in arachidonic acid?
20 carbons and 4 double bonds
Initiation - Propagation - Termination
Sweet - Salty - Sour - and Bitter
Nucleation or crystal formation and crystal growth.

24. What is Carboxy-methyl cellulose often used for?
Thickener in foods
Anthocyanins
45% - 52% - 90%
ERH=100 x Aw

25. What is the name given to a mixture of equal parts of Darel Lisomers?
Polyphenoloxidase
Racemic Mixture
45% - 52% - 90%
Gliadins and Glutenins

26. What are the primary secondary - tertiary - and quaternary structures?
Anthocyanins
Erythorbic Acid
Carrageenan
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.

27. Alar is the trade name for what chemical compound?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
.05
Daminozide
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

28. Define molarity molality - and normality.
HPLC has higher pressure than FPLC
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Glycosides of anthocyanidins
Prolamines

29. What is acid proteolysis?
DNA transferred by cell to cell contact (bacterial sex).
NaCl (it dissociated to a 2M solution)
Degradation of protein and production of acid from sugar at the same time.
Thickener in foods

30. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
A concentrate of microfibrillar proteins of fish muscle.
DNA transferred by cell to cell contact (bacterial sex).
2.5

31. What does Reichert-Meissert Number measure?
Gliadins and Glutenins
Parabens
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Primary butyric acid also caproic acid.

32. 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.
A concentrate of microfibrillar proteins of fish muscle.
Pectins
Polyphenol Oxidase

33. What is the main class of color compounds found in raspberries?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Daminozide
Anthocyanins
Lamellar; Hexagonal I - II; Cubic

34. What is the acid present in fish oil?
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.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Arachidonic Acid
Pectin methyl esterase or galacturonase

35. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Phenophylin

36. What are soluble polymers of anhydro-galacturonic acid and its esters called?
20 carbons and 4 double bonds
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Pectins
Pectin methylesterase & polygalacturonase

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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

38. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Fat Oxidation
Two aldehydes
Carmelization and Maillard

39. Name 3 chemical agents capable of denaturing proteins.
Thermus Aqauticus
Covalent (strongest) and Hydrophobic (Weakest)
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Anthocyanins

40. Name 5 proteins with good foaming properties.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
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.
Ascorbic Acid and Citric Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

41. What does the saponification value measure and how is it measured?
Daminozide
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Primary butyric acid also caproic acid.
Blue pigment in flowers

42. Name 5 chelating agents used in the food industry.
Capsaicin
Thickener in foods
Sweet - Salty - Sour - and Bitter
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

43. Name the three positively charged amino acids.
20 carbons and 4 double bonds
Pheophytin forms
Lysine - Arginine - and Histidine
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

44. Name two reasons why fats are hydrogenated.
No
Cis
Yellow
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

45. What is the Peroxide Value a measure of?
NaCl (it dissociated to a 2M solution)
They act as catalysts - speeding the polymerization of acrylamide.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Fat Oxidation

46. Alar is the trade name for what chemical compound?
V=IR and P=VI or I x I x are
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Daminozide
Pectin methylesterase & polygalacturonase

47. What are the fructose contents in commercial HFCS products.
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.
Onions ( or leeks)
45% - 52% - 90%
Arachidonic Acid

48. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Osmosis
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Four

49. What does HLB stand for and What does a high and low HLB value indicate?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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.
Two aldehydes
Polyphenol Oxidase

50. What are the only phenols approved for use in the microbiological preservation of foods?
Yes
Pheophytia does not have magnesium in porphyrin ring.
Orange Juice
Parabens