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 3 chemical agents capable of denaturing proteins.






2. Name two non-enzymatic browning reactions.






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






4. How is pH defined?






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






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






7. How does HPLC differ from FPLC?






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






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






10. What does MSG stand for?






11. What is a polymorphism?






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






13. Are sorbitol and mannitol sweet?






14. During freezing What are the two stages in the crystallization process?






15. What is the enzyme that softens tomatoes?






16. How do sodium chloride and sucrose affect foam stability?






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






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






19. Name one way foam stability can be assessed.






20. During freezing What are the two stages in the crystallization process?






21. What is the fundamental driving of electrophoresis?






22. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






23. Name a commonly used household chemical leavening agent and the gas it generates.






24. 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






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






26. Name two reasons why fats are hydrogenated.






27. What does Reichert-Meissert Number measure?






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






29. What is the acid present in fish oil?






30. How do sodium chloride and sucrose affect foam stability?






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






32. What is the major color compound in tomatoes?






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






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






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






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






37. What compounds oxidize to form brown color in fruits and vegetables?






38. What is the enzyme that softens tomatoes?






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






40. What enzyme is most responsible for browning bananas?






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






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






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






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






45. What is the chemical nomenclature for caffeine?






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






47. What is the chemical nomenclature for caffeine?






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






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






50. How many polypeptide chains make up an antibody?