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 is the structural difference between chlorophyll and chlocophyllide?






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






3. 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






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






5. What are two common reducing agents that break disulfide bonds in proteins?






6. What are the limiting amino acids in corn - potato - and green peas?






7. What is the name of the degradation compound of chlorophyll?






8. Name the three positively charged amino acids.






9. What is the chemical nomenclature for caffeine?






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






11. What happens to chlorophyll on heating?






12. Name two non-enzymatic browning reactions.






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






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






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






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






17. 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






18. What are proteins which are soluble in 50-80% ethanol known as?






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






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






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






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






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






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






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






26. In genetics What is conjugation?






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






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






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






30. What is a polymorphism?






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






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






33. What is the enzyme that softens tomatoes?






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






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






36. What are the only phenols approved for use in the microbiological preservation of foods?






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






38. What are the limiting amino acids in corn - potato - and green peas?






39. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






41. Name one way foam stability can be assessed.






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






43. At what pH is benzoic acid most effective?






44. Is a disaccharide






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






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






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






48. 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?






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






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