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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 is Carboxy-methyl cellulose often used for?
Thickener in foods
Polyphenols
Anthocyanins
V=IR and P=VI or I x I x are
2. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Prolamines
It explodes
Chitin
They act as catalysts - speeding the polymerization of acrylamide.
3. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Ammonia - Water - Carbon Dioxide
NaCl (it dissociated to a 2M solution)
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
pH below positive charge; pH at no charge; pH above negative charge
4. What is an isomer that is cheaper than Vitamin C?
1 - 3 - 7-trimethylxanthine
An enzyme that converts hydrogen peroxide to water plus oxygen.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Erythorbic Acid
5. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
They act as catalysts - speeding the polymerization of acrylamide.
RNA transcribed to DNA
Emulsoids
6. Give one word for a carbon atom involved in hemiacetal or acetal formation.
The speed of a molecule is proportional to the surrounding voltage gradient.
Tryptophan
Anomeric
Whole Milk
7. What is the name given to a mixture of equal parts of Darel Lisomers?
Arachidonic Acid
Racemic Mixture
Yellow
Nucleation or crystal formation and crystal growth.
8. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Emulsoids
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
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
9. What two types of compounds are joined with an ester bond to make a wax?
NaCl (it dissociated to a 2M solution)
ERH=100 x Aw
Fatty Acid and Alcohol
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
10. What does the 'c' stand for in the equation E=mc2?
Troponins and Tropomyosin
Speed of Light
Lycopenes
Tryptophan
11. 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
Ammonia - Water - Carbon Dioxide
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
An enzyme that converts hydrogen peroxide to water plus oxygen.
12. What does the acronym NPN stand for?
Ammonia - Water - Carbon Dioxide
Non-protein nitrogen
Anthocyanins
Polyphenol Oxidase
13. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Tryptophan
Primary butyric acid also caproic acid.
Bitter
14. Will lipid oxidation be higher at a water activity of .05 or .5?
Chitin
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Carrageenan
.05
15. What does the iodine value measure and how is it measured?
Phenylketonuria
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
16. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Browning of freshly cut surfaces of fruits and vegetables.
V=IR and P=VI or I x I x are
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Water
17. What are 3 mesomorphic structures associated with lipids in the liquid state?
Orange Juice
Lamellar; Hexagonal I - II; Cubic
Linoleic Acid
HPLC has higher pressure than FPLC
18. Name 5 chelating agents used in the food industry.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Cis
Cis
Negative log of the hydrogen concentration (mol/l).
19. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
Cis
An enzyme that converts hydrogen peroxide to water plus oxygen.
Orange Juice
20. Name 3 physical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Osmosis
Gliadins and Glutenins
21. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
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.
Thickener in foods
Thermus Aqauticus
22. What are the three main steps in the autooxidation of lipids?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Initiation - Propagation - Termination
Chlocophyllide does not have a phytoltail
Sucrose
23. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Lycopenes
Nucleation or crystal formation and crystal growth.
Sweet - Salty - Sour - and Bitter
Orange Juice
24. What are the four basic flavors perceived by the tongue?
Pectin Esterase
Thermus Aqauticus
Sweet - Salty - Sour - and Bitter
Water
25. What is the chemical nature of anthocyanins?
.05
Anthocyanins
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Glycosides of anthocyanidins
26. Name two main gluten proteins.
Osmosis
Emulsoids
Sucrose
Gliadins and Glutenins
27. What are the limiting amino acids in corn - potato - and green peas?
2.5
Ammonia - Water - Carbon Dioxide
Milk
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
28. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Polyphenol Oxidase
Olive Green
Water
Pectin Esterase - Polygalacturonase - Pectin Layase
29. Waxes are composed of what two basic chemical entities?
Phenophylin
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Fatty Acid (Ester linked) to Fatty Alcohol
Non-protein nitrogen
30. What does MSG stand for?
Monosodium Glutamate
Tryptophan
Pectin Esterase - Polygalacturonase - Pectin Layase
Initiation - Propagation - Termination
31. How many carbon atoms and how many double bonds are there in arachidonic acid?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Aspartic Acid and Phenylalanine
Fructose
20 carbons and 4 double bonds
32. What is the chemical nomenclature for caffeine?
pH below positive charge; pH at no charge; pH above negative charge
1 - 3 - 7-trimethylxanthine
An enzyme that converts hydrogen peroxide to water plus oxygen.
.05 M HCL
33. What is acid proteolysis?
NaCl (it dissociated to a 2M solution)
Water
Fatty Acid (Ester linked) to Fatty Alcohol
Degradation of protein and production of acid from sugar at the same time.
34. What is the acid present in fish oil?
It explodes
Arachidonic Acid
Pectin methyl esterase or galacturonase
Initiation - Propagation - and Termination
35. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
Polyphenol Oxidase
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Phenylketonuria
36. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Cis
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
They act as catalysts - speeding the polymerization of acrylamide.
Linoleic Acid
37. What is the enzyme responsible for browning in apples and lettuce?
Gossypol (it is removed during the oil refining process)
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.
Polyphenol Oxidase
Thermus Aqauticus
38. Name three nonpolar polar - and charged amino acids.
Parabens
Lipase
Phenophylin
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
39. What is the major color compound in tomatoes?
Lycopenes
Water
Emulsification
Emulsification
40. Name 4 advantages of using enzymes in food processing.
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Pectin methyl esterase or galacturonase
Thickener in foods
41. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Osmosis
D: None of the above
Sucrose
42. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
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.
.05
Sodium bicarbonate generates CO2
43. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Two aldehydes
Polyphenol Oxidase
Covalent (strongest) and Hydrophobic (Weakest)
44. What does the iodine value measure and how is it measured?
Acetoin
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Anomeric
Yellow
45. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
D: None of the above
Anomeric
Pectin methyl esterase or galacturonase
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.
46. What happens to chlorophyll on heating?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Pheophytin forms
Daminozide
Olive Green
47. Name one way foam stability can be assessed.
They act as catalysts - speeding the polymerization of acrylamide.
Pectin Esterase - Polygalacturonase - Pectin Layase
Pheophytia does not have magnesium in porphyrin ring.
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.
48. 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).
Water
Thamautin
Water
49. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Thermus Aqauticus
Pheophytia does not have magnesium in porphyrin ring.
Onions ( or leeks)
D: None of the above
50. Name the most common functional property of phospholipids in food systems.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Emulsification
DNA transferred by cell to cell contact (bacterial sex).
An enzyme that converts hydrogen peroxide to water plus oxygen.