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. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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






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






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






5. Name three non-nutritive sweeteners approved for use in USA?






6. Name the strongest biochemical bond and the weakest biochemical bond.






7. What is the chemical nature of anthocyanins?






8. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






9. What two types of compounds are joined with an ester bond to make a wax?






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






11. What is the winterization process for an oil?






12. What is the acid present in fish oil?






13. 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






14. What does Reichert-Meissert Number measure?






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






16. What is the structural difference between chlorophyll and chlocophyllide?






17. What is the fundamental driving of electrophoresis?






18. Contains the lowest content of water






19. What are the four basic flavors perceived by the tongue?






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






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






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






23. How does HPLC differ from FPLC?






24. Alar is the trade name for what chemical compound?






25. Name 4 advantages of using enzymes in food processing.






26. Define molarity molality - and normality.






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?






28. What is acid proteolysis?






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






30. What ketohexose is most significant to food chemists?






31. Name a naturally occurring protein sweetener.






32. At low water activity What is the main deteriorative concern?






33. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






34. What are the three main steps in the autooxidation of lipids?






35. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?






36. At low water activity What is the main deteriorative concern?






37. What is the enzyme that softens tomatoes?






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






39. 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


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






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






42. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






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






44. How can a molecular weight of protein - DNA - and RNA be determined?






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






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






47. Name the three positively charged amino acids.






48. What two enzymes degrade pectic substances?






49. Will lipid oxidation be higher at a water activity of .05 or .5?






50. What is the chemical nomenclature for caffeine?