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






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






3. What pigment was first designated as anthocyanins?






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






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






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






7. What enzyme is most responsible for browning bananas?






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






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






10. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?






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






12. Which two amino acids is the aspartame derived from?






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






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






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






16. What is the fundamental driving of electrophoresis?






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






18. What is the major color compound in tomatoes?






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






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






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






22. What two enzymes degrade pectic substances?






23. Name the three positively charged amino acids.






24. Name three effects of protein denaturation.






25. What is the chemical nature of anthocyanins?






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






27. Does kosmotrophil ion discourage water structure?






28. What is the name of the degradation compound of chlorophyll?






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






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






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






32. What is the name of the degradation compound of chlorophyll?






33. Name three factors useful in controlling enzyme activity.






34. What does MSG stand for?






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






36. What is the chemical nature of anthocyanins?






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






38. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






39. In genetics What is conjugation?






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






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






42. What is the major color compound in tomatoes?






43. What is the enzyme that softens tomatoes?






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






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






46. Define molarity molality - and normality.






47. What two enzymes degrade pectic substances?






48. Name one way foam stability can be assessed.






49. Name three factors useful in controlling enzyme activity.






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