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. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






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






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






4. Are sorbitol and mannitol sweet?






5. 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?






6. Name a naturally occurring protein sweetener.






7. What happens to chlorophyll on heating?






8. What is acid proteolysis?






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






10. What enzyme is most responsible for browning bananas?






11. What is the chemical nomenclature for caffeine?






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






13. What is the winterization process for an oil?






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






15. Name two enzymes that are involved in softening fruits.






16. 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






17. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






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






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






20. What ketohexose is most significant to food chemists?






21. What enzyme is most responsible for browning bananas?






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






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






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






25. What is catalase?






26. At what pH is benzoic acid most effective?






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






28. What is the structural difference between chlorophyll and chlocophyllide?






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






30. How is pH defined?






31. 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






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






33. Is a disaccharide






34. What is the enzyme responsible for browning in apples and lettuce?






35. Name the most common functional property of phospholipids in food systems.






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






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






38. Name three non-nutritive sweeteners approved for use in USA?






39. In what food is butyric acid typically found?






40. 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?






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






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






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






44. What is catalase?






45. What is the acid present in fish oil?






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






47. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






48. What is the fundamental driving of electrophoresis?






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






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