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 the enzyme responsible for browning in apples and lettuce?






2. Define molarity molality - and normality.






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






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






5. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






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






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






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






9. What is the chemical nature of anthocyanins?






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






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






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






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






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






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






16. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






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






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






19. What happens to chlorophyll on heating?






20. Name three nonpolar polar - and charged amino acids.






21. What is the winterization process for an oil?






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






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






24. What charge will a protein have when the pH of its solution is below at - and above its pKa?






25. What is acid proteolysis?






26. What charge will a protein have when the pH of its solution is below at - and above its pKa?






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






28. Name two non-enzymatic browning reactions.






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






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






31. How is pH defined?






32. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






33. What is the chemical nature of anthocyanins?






34. What is the enzyme that softens tomatoes?






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






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






37. What are proteins which are soluble in 50-80% ethanol known as?






38. Name three nonpolar polar - and charged amino acids.






39. What toxic pigment is found in cottonseed endosperm?






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






41. Name three factors useful in controlling enzyme activity.






42. Name 3 factors influencing the rate of lipid oxidation in foods.






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






44. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






45. What does the iodine value measure and how is it measured?






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






47. In genetics What is conjugation?






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






49. What happens to chlorophyll on heating?






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