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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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 pigment was first designated as anthocyanins?
Cis
Blue pigment in flowers
Degradation of protein and production of acid from sugar at the same time.
45% - 52% - 90%
2. 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
D: None of the above
Gossypol (it is removed during the oil refining process)
Bitter
Nucleation or crystal formation and crystal growth.
3. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Arachidonic Acid
Degradation of protein and production of acid from sugar at the same time.
A concentrate of microfibrillar proteins of fish muscle.
Olive Green
4. What does MSG stand for?
Monosodium Glutamate
Onions ( or leeks)
Lysine - Arginine - and Histidine
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
5. Name two enzymes that are involved in softening fruits.
Oil in Water
Pectin Esterase - Polygalacturonase - Pectin Layase
1 - 3 - 7-trimethylxanthine
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
6. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
D: None of the above
Pectin methyl esterase or galacturonase
Covalent (strongest) and Hydrophobic (Weakest)
Troponins and Tropomyosin
7. Which two amino acids is the aspartame derived from?
Acetoin
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Aspartic Acid and Phenylalanine
8. How does HPLC differ from FPLC?
Speed of Light
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.
Polyphenol Oxidase
HPLC has higher pressure than FPLC
9. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
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.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Chitin
10. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Four
Aspartic Acid and Phenylalanine
Gossypol (it is removed during the oil refining process)
11. What is the enzyme responsible for browning in apples and lettuce?
Blue pigment in flowers
An enzyme that converts hydrogen peroxide to water plus oxygen.
Polyphenol Oxidase
Sweet - Salty - Sour - and Bitter
12. Is a disaccharide
Lipid oxidation
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.
Daminozide
Sucrose
13. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Daminozide
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Anthocyanins
14. What two types of compounds are joined with an ester bond to make a wax?
Pectins
Yellow
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Fatty Acid and Alcohol
15. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Emulsification
45% - 52% - 90%
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
16. Peptide bond formation results in the formation of what secondary compound?
V=IR and P=VI or I x I x are
Water
Covalent (strongest) and Hydrophobic (Weakest)
Degradation of protein and production of acid from sugar at the same time.
17. Name three nonpolar polar - and charged amino acids.
Pheophytia does not have magnesium in porphyrin ring.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Erythorbic Acid
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
18. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
It explodes
DNA transferred by cell to cell contact (bacterial sex).
19. What two types of compounds are joined with an ester bond to make a wax?
Daminozide
Water
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Fatty Acid and Alcohol
20. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Non-protein nitrogen
Polyphenoloxidase
Initiation - Propagation - Termination
21. Waxes are composed of what two basic chemical entities?
It explodes
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Fatty Acid (Ester linked) to Fatty Alcohol
Parabens
22. Name two main gluten proteins.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
The speed of a molecule is proportional to the surrounding voltage gradient.
Gliadins and Glutenins
Yellow
23. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
A concentrate of microfibrillar proteins of fish muscle.
Gossypol (it is removed during the oil refining process)
24. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
14
Acetoin
Phenylketonuria
25. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lysine - Arginine - and Histidine
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
26. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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27. Name 3 factors influencing the rate of lipid oxidation in foods.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Phenylketonuria
Aspartic Acid and Phenylalanine
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
28. What pigment was first designated as anthocyanins?
Lamellar; Hexagonal I - II; Cubic
Lysine - Arginine - and Histidine
Blue pigment in flowers
Fat Oxidation
29. Does kosmotrophil ion discourage water structure?
Covalent (strongest) and Hydrophobic (Weakest)
No
V=IR and P=VI or I x I x are
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.
30. At low water activity What is the main deteriorative concern?
Lipid oxidation
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Prolamines
Capsaicin
31. What effect would the addition of sodium bicarbonate have to chocolate?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Speed of Light
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
32. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
1 - 3 - 7-trimethylxanthine
Chitin
Pheophytia does not have magnesium in porphyrin ring.
Erythorbic Acid
33. What is the winterization process for an oil?
Fat Oxidation
Chlocophyllide does not have a phytoltail
Oil in Water
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
34. 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
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
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.
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
Browning of freshly cut surfaces of fruits and vegetables.
35. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Primary butyric acid also caproic acid.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Ammonia - Water - Carbon Dioxide
36. Will lipid oxidation be higher at a water activity of .05 or .5?
Thickener in foods
Lipase
.05
Sucrose
37. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
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.
Thermus Aqauticus
Erythorbic Acid
38. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
Chitin
Milk
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
39. Name three non-nutritive sweeteners approved for use in USA?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Phenophylin
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Pheophytin forms
40. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Sweet - Salty - Sour - and Bitter
pH below positive charge; pH at no charge; pH above negative charge
Bitter
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
41. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Capsaicin
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
The speed of a molecule is proportional to the surrounding voltage gradient.
pH below positive charge; pH at no charge; pH above negative charge
42. Name the two components that comprise the relaxing factor in muscle fibers.
Troponins and Tropomyosin
Fructose
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Fatty Acid and Alcohol
43. What is an isomer that is cheaper than Vitamin C?
.05
Fatty Acid and Alcohol
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Erythorbic Acid
44. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Arachidonic Acid
Anomeric
Sucrose
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
45. What does the saponification value measure and how is it measured?
Osmosis
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Pheophytia does not have magnesium in porphyrin ring.
Polyphenols
46. What are the primary secondary - tertiary - and quaternary structures?
Chitin
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.
V=IR and P=VI or I x I x are
Capsaicin
47. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Anthocyanins
The speed of a molecule is proportional to the surrounding voltage gradient.
Lipid oxidation
48. During freezing What are the two stages in the crystallization process?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Nucleation or crystal formation and crystal growth.
Lipase
Ascorbic Acid and Citric Acid
49. What does the acronym NPN stand for?
Non-protein nitrogen
Lipid oxidation
They act as catalysts - speeding the polymerization of acrylamide.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
50. What are two common reducing agents that break disulfide bonds in proteins?
Initiation - Propagation - Termination
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
No
Lipase