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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. 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?






2. What does MSG stand for?






3. What is the major color compound in tomatoes?






4. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






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






6. What are soluble polymers of anhydro-galacturonic acid and its esters called?






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






8. What enzyme causes hyrolytic rancidity in milk?






9. Are sorbitol and mannitol sweet?






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






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






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






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






14. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






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






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






17. What is the acid present in fish oil?






18. What enzyme causes hyrolytic rancidity in milk?






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






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






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






22. Name three effects of protein denaturation.






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






24. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






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






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






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






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






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






31. Does kosmotrophil ion discourage water structure?






32. Name 4 advantages of using enzymes in food processing.






33. How does ERH relate to water activity?






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






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






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






37. Name 3 physical agents capable of denaturing proteins.






38. What is the Peroxide Value a measure of?






39. What is the chemical nomenclature for caffeine?






40. What are soluble polymers of anhydro-galacturonic acid and its esters called?






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






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






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






44. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






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

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46. Is a disaccharide






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






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






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






50. What two enzymes degrade pectic substances?