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Food Chemistry
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Study First
Subjects
:
engineering
,
chemistry
Instructions:
Answer 50 questions in 15 minutes.
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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. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Cis
HPLC has higher pressure than FPLC
2. What enzyme is most responsible for browning bananas?
Troponins and Tropomyosin
Polyphenol Oxidase
Pectins
Prolamines
3. Name two non-enzymatic browning reactions.
HPLC has higher pressure than FPLC
Carmelization and Maillard
Racemic Mixture
An enzyme that converts hydrogen peroxide to water plus oxygen.
4. Alar is the trade name for what chemical compound?
Racemic Mixture
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
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.
Daminozide
5. What does the iodine value measure and how is it measured?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Daminozide
RNA transcribed to DNA
6. What does HLB stand for and What does a high and low HLB value indicate?
Carmelization and Maillard
Non-protein nitrogen
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.
Degradation of protein and production of acid from sugar at the same time.
7. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Blue pigment in flowers
Anthocyanins
They act as catalysts - speeding the polymerization of acrylamide.
No
8. 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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Emulsoids
14
Bitter
9. What are 3 mesomorphic structures associated with lipids in the liquid state?
Plasmids
Gliadins and Glutenins
Lamellar; Hexagonal I - II; Cubic
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
10. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Phenylketonuria
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
11. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Pectin Esterase - Polygalacturonase - Pectin Layase
Gossypol (it is removed during the oil refining process)
pH below positive charge; pH at no charge; pH above negative charge
Bright green
12. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
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.
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.
Sodium chloride reduces foam stability and sucrose improves foam stability.
13. How many carbon atoms and how many double bonds are there in arachidonic acid?
20 carbons and 4 double bonds
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
HPLC has higher pressure than FPLC
Polyphenoloxidase
14. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
HPLC has higher pressure than FPLC
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Arachidonic Acid
15. Which two amino acids is the aspartame derived from?
Daminozide
Ammonia - Water - Carbon Dioxide
Aspartic Acid and Phenylalanine
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
16. Name three factors useful in controlling enzyme activity.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Emulsification
Sodium chloride reduces foam stability and sucrose improves foam stability.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
17. What are the primary secondary - tertiary - and quaternary structures?
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.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
pH below positive charge; pH at no charge; pH above negative charge
NaCl (it dissociated to a 2M solution)
18. Contains the lowest content of water
Pheophytin forms
Monosodium Glutamate
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Whole Milk
19. What are the four basic flavors perceived by the tongue?
Sodium bicarbonate generates CO2
Sweet - Salty - Sour - and Bitter
Fatty Acid (Ester linked) to Fatty Alcohol
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
20. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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21. What pigment was first designated as anthocyanins?
Troponins and Tropomyosin
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Thamautin
Blue pigment in flowers
22. Name the two components that comprise the relaxing factor in muscle fibers.
Parabens
Blue pigment in flowers
Troponins and Tropomyosin
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
23. How is pH defined?
RNA transcribed to DNA
14
Negative log of the hydrogen concentration (mol/l).
Initiation - Propagation - Termination
24. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Monosodium Glutamate
Bitter
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
25. What are the only phenols approved for use in the microbiological preservation of foods?
Thermus Aqauticus
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Parabens
Aspartic Acid and Phenylalanine
26. What is the chemical nomenclature for caffeine?
Acetoin
Lysine - Arginine - and Histidine
1 - 3 - 7-trimethylxanthine
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
27. 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
Lipid oxidation
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
D: None of the above
Non-protein nitrogen
28. Name two reasons why fats are hydrogenated.
Pectin methyl esterase or galacturonase
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Bitter
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
29. What are two common reducing agents that break disulfide bonds in proteins?
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.
Lipase
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
30. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Pectin Esterase
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
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
Carrageenan
31. What is the enzyme responsible for browning in apples and lettuce?
Oil in Water
Orange Juice
Polyphenol Oxidase
Negative log of the hydrogen concentration (mol/l).
32. What is the chemical nomenclature for caffeine?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Carmelization and Maillard
1 - 3 - 7-trimethylxanthine
Emulsification
33. What metabolic end product does the Voges-Proskauer test detect?
Aspartic Acid and Phenylalanine
Onions ( or leeks)
Acetoin
Fructose
34. Name 4 advantages of using enzymes in food processing.
Sucrose
Non-protein nitrogen
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
Yellow
35. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Tryptophan
Orange Juice
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
36. 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
Parabens
Browning of freshly cut surfaces of fruits and vegetables.
Lycopenes
Tryptophan
37. Name 5 proteins with good foaming properties.
Anthocyanins
.05 M HCL
NaCl (it dissociated to a 2M solution)
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.
38. What happens to chlorophyll on heating?
Pheophytin forms
.05
Initiation - Propagation - and Termination
Racemic Mixture
39. Name two enzymes that are involved in softening fruits.
Racemic Mixture
Sweet - Salty - Sour - and Bitter
Pectin Esterase - Polygalacturonase - Pectin Layase
Polyphenoloxidase
40. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
Polyphenol Oxidase
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
41. What is catalase?
45% - 52% - 90%
Pectin methylesterase & polygalacturonase
Monosodium Glutamate
An enzyme that converts hydrogen peroxide to water plus oxygen.
42. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Fructose
Speed of Light
Polyphenoloxidase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
43. Define molarity molality - and normality.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Two aldehydes
Daminozide
44. What are the three main steps in the autooxidation of lipids?
Yellow
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.
Initiation - Propagation - Termination
Yes
45. Name one way foam stability can be assessed.
Anomeric
Anthocyanins
Polyphenol Oxidase
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.
46. Name a commonly used household chemical leavening agent and the gas it generates.
Glycosides of anthocyanidins
The speed of a molecule is proportional to the surrounding voltage gradient.
Sodium bicarbonate generates CO2
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
47. What is the acid present in fish oil?
Covalent (strongest) and Hydrophobic (Weakest)
Blue pigment in flowers
Orange Juice
Arachidonic Acid
48. What does the 'c' stand for in the equation E=mc2?
Water
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Speed of Light
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
49. How can a molecular weight of protein - DNA - and RNA be determined?
Parabens
Acsulfame-K - Saccharin - Cyclamate - Aspartame
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
.05
50. What two common compounds are used together as an antioxidative system?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Ascorbic Acid and Citric Acid
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Polyphenols
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