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. How many polypeptide chains make up an antibody?






2. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






3. At what pH is benzoic acid most effective?






4. What does Acid Degree Value measure and how is it measured?






5. In what food is butyric acid typically found?






6. 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






7. When heated ammonium bicarbonate decomposes to form what end products?






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






9. 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






10. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






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






12. What ketohexose is most significant to food chemists?






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






14. Name 3 chemical agents capable of denaturing proteins.






15. What is an isomer that is cheaper than Vitamin C?






16. Which two amino acids is the aspartame derived from?






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






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






19. Name two reasons why fats are hydrogenated.






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






21. What happens to chlorophyll on heating?






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






23. What is the fundamental driving of electrophoresis?






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






25. What does Reichert-Meissert Number measure?






26. Name two main gluten proteins.






27. What are colloids that are stabilized by a layer of solvation called?






28. Does kosmotrophil ion discourage water structure?






29. Contains the lowest content of water






30. Which two amino acids is the aspartame derived from?






31. What is the acid present in fish oil?






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






33. What is catalase?






34. At what pH is benzoic acid most effective?






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






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






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






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






39. What does the iodine value measure and how is it measured?






40. Name two non-enzymatic browning reactions.






41. Does kosmotrophil ion discourage water structure?






42. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






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






44. Name two main gluten proteins.






45. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






46. Name 3 factors influencing the rate of lipid oxidation in foods.






47. What is the main class of color compounds found in raspberries?






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






49. Name three factors useful in controlling enzyme activity.






50. Name three factors useful in controlling enzyme activity.