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 catalase?






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






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






4. What two enzymes degrade pectic substances?






5. What ketohexose is most significant to food chemists?






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






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






8. What is a polymorphism?






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






10. What enzyme is most responsible for browning bananas?






11. What is the Peroxide Value a measure of?






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






13. How does ERH relate to water activity?






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






15. What two common compounds are used together as an antioxidative system?






16. Name two enzymes that are involved in softening fruits.






17. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






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






19. What is the Peroxide Value a measure of?






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






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






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






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






24. Peptide bond formation results in the formation of what secondary compound?






25. Name a naturally occurring protein sweetener.






26. 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?






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






28. What does the acronym NPN stand for?






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






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






31. Name 5 proteins with good foaming properties.






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






33. 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






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






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






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






37. Name one way foam stability can be assessed.






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






39. In the enzyme Taq Polymerase What does Taq stand for?






40. What enzyme causes hyrolytic rancidity in milk?






41. What two enzymes degrade pectic substances?






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






43. Name three effects of protein denaturation.






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






45. Name 3 chemical agents capable of denaturing proteins.






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






47. What is a polymorphism?






48. What does the 'c' stand for in the equation E=mc2?






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






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