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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 fundamental driving of electrophoresis?






2. What does the acronym NPN stand for?






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






4. What are 3 mesomorphic structures associated with lipids in the liquid state?






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






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






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






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






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






10. What is the fundamental driving of electrophoresis?






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






12. Name 3 chemical agents capable of denaturing proteins.






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






14. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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






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






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






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






19. What pigment was first designated as anthocyanins?






20. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






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






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






23. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






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






25. How does ERH relate to water activity?






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






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






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






29. What are the four basic flavors perceived by the tongue?






30. What is the acid present in fish oil?






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






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






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






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






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






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






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






38. What is a polymorphism?






39. In genetics What is conjugation?






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






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






42. What is the enzyme that softens tomatoes?






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






44. What does Reichert-Meissert Number measure?






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






46. 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






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






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






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






50. Name 3 physical agents capable of denaturing proteins.