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 compounds capable of poisoning the catalyst during commercial hydrogenation.






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






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






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






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






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






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






8. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






9. What is acid proteolysis?






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






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






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






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






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






15. In the enzyme Taq Polymerase What does Taq stand for?






16. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






17. What does MSG stand for?






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






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






20. 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






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






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






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






24. How is pH defined?






25. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






26. What does MSG stand for?






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






28. Name two main gluten proteins.






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






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






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






32. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






33. How many polypeptide chains make up an antibody?






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






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






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






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






38. What is the winterization process for an oil?






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






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






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






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






43. What is the structural difference between chlorophyll and pheophytia?






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






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






46. Name 3 chemical agents capable of denaturing proteins.






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






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






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






50. 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