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






2. What is the geometric configuration of double bonds in most natural fatty acids?






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






4. Name 3 chemical agents capable of denaturing proteins.






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






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






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






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






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






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






11. Name one way foam stability can be assessed.






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






13. Are sorbitol and mannitol sweet?






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






15. Name two non-enzymatic browning reactions.






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






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






18. Contains the lowest content of water






19. What metabolic end product does the Voges-Proskauer test detect?






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






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






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






23. Name a naturally occurring protein sweetener.






24. Name three factors useful in controlling enzyme activity.






25. What ketohexose is most significant to food chemists?






26. In genetics What is conjugation?






27. What pigment was first designated as anthocyanins?






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






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






30. What is surimi?






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






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






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






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






35. 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?






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






37. What does the saponification value measure and how is it measured?






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






39. What does the saponification value measure and how is it measured?






40. How does HPLC differ from FPLC?






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






42. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






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






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






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






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






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






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






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






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