SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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?
Pheophytin forms
Orange Juice
Sodium chloride reduces foam stability and sucrose improves foam stability.
Thickener in foods
2. Name one way foam stability can be assessed.
Phenophylin
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.
14
Anomeric
3. Name 3 physical agents capable of denaturing proteins.
Covalent (strongest) and Hydrophobic (Weakest)
20 carbons and 4 double bonds
Pectin Esterase - Polygalacturonase - Pectin Layase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
4. Name the most common functional property of phospholipids in food systems.
A concentrate of microfibrillar proteins of fish muscle.
Degradation of protein and production of acid from sugar at the same time.
Emulsification
Pectins
5. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
1 - 3 - 7-trimethylxanthine
Four
Yellow
6. How can a molecular weight of protein - DNA - and RNA be determined?
20 carbons and 4 double bonds
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Cis
7. What is the winterization process for an oil?
Acetoin
Blue pigment in flowers
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Initiation - Propagation - and Termination
8. Name a naturally occurring protein sweetener.
A concentrate of microfibrillar proteins of fish muscle.
Non-protein nitrogen
Thamautin
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
9. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Troponins and Tropomyosin
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
10. What metabolic end product does the Voges-Proskauer test detect?
Polyphenoloxidase
Acetoin
Four
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
11. How is pH defined?
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
ERH=100 x Aw
Negative log of the hydrogen concentration (mol/l).
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
12. What is the name of the degradation compound of chlorophyll?
Lipid oxidation
Emulsoids
Water
Phenophylin
13. Does kosmotrophil ion discourage water structure?
No
Orange Juice
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Yes
14. What are the limiting amino acids in corn - potato - and green peas?
V=IR and P=VI or I x I x are
Carmelization and Maillard
Water
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
15. Is a disaccharide
Sucrose
Ammonia - Water - Carbon Dioxide
Lysine - Arginine - and Histidine
pH below positive charge; pH at no charge; pH above negative charge
16. What is the name given to a mixture of equal parts of Darel Lisomers?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Racemic Mixture
Bright green
Initiation - Propagation - and Termination
17. What are the fructose contents in commercial HFCS products.
Pectin Esterase
Lamellar; Hexagonal I - II; Cubic
45% - 52% - 90%
An enzyme that converts hydrogen peroxide to water plus oxygen.
18. What does MSG stand for?
Monosodium Glutamate
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Lycopenes
2.5
19. 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
D: None of the above
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Non-protein nitrogen
Polyphenoloxidase
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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Thermus Aqauticus
Sucrose
Degradation of protein and production of acid from sugar at the same time.
21. What two types of compounds are joined with an ester bond to make a wax?
Initiation - Propagation - and Termination
Fatty Acid and Alcohol
Four
Blue pigment in flowers
22. What is the enzyme that softens tomatoes?
Whole Milk
.05
Polyphenols
Pectin Esterase
23. What is the structural difference between chlorophyll and pheophytia?
Two aldehydes
Pheophytia does not have magnesium in porphyrin ring.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
ERH=100 x Aw
24. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
The speed of a molecule is proportional to the surrounding voltage gradient.
Sucrose
Polyphenols
25. How many carbon atoms and how many double bonds are there in arachidonic acid?
Pectin Esterase
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Polyphenols
20 carbons and 4 double bonds
26. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
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.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Pheophytin forms
27. What is a polymorphism?
Osmosis
Capsaicin
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Pheophytin forms
28. In the enzyme Taq Polymerase What does Taq stand for?
pH 3-5
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Thermus Aqauticus
29. What does HLB stand for and What does a high and low HLB value indicate?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Polyphenol Oxidase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
30. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Thickener in foods
Tryptophan
Pheophytin forms
Cis
31. What are the only phenols approved for use in the microbiological preservation of foods?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Water
Parabens
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
32. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Pectins
2.5
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
33. What are the fructose contents in commercial HFCS products.
Non-protein nitrogen
45% - 52% - 90%
Capsaicin
20 carbons and 4 double bonds
34. What does the 'c' stand for in the equation E=mc2?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Troponins and Tropomyosin
Parabens
Speed of Light
35. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Olive Green
Lamellar; Hexagonal I - II; Cubic
Non-protein nitrogen
Yellow
36. What does Acid Degree Value measure and how is it measured?
Phenylketonuria
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
pH 3-5
Parabens
37. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Fructose
38. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Monosodium Glutamate
NaCl (it dissociated to a 2M solution)
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
pH 3-5
39. Name a commonly used household chemical leavening agent and the gas it generates.
They act as catalysts - speeding the polymerization of acrylamide.
Gliadins and Glutenins
Aspartic Acid and Phenylalanine
Sodium bicarbonate generates CO2
40. 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?
Nucleation or crystal formation and crystal growth.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
It explodes
Polyphenol Oxidase
41. What is the name given to a mixture of equal parts of Darel Lisomers?
Lycopenes
Olive Green
Racemic Mixture
Yellow
42. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
No
Bitter
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Orange Juice
43. Name 3 factors influencing the rate of lipid oxidation in foods.
Pectin Esterase - Polygalacturonase - Pectin Layase
Phenophylin
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
No
44. What is the chemical nature of anthocyanins?
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
Glycosides of anthocyanidins
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Chitin
45. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Carrageenan
No
Phenylketonuria
Nucleation or crystal formation and crystal growth.
46. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Ammonia - Water - Carbon Dioxide
Thermus Aqauticus
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
47. Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Polyphenol Oxidase
Linoleic Acid
48. In what food is butyric acid typically found?
Non-protein nitrogen
Yes
Milk
Primary butyric acid also caproic acid.
49. In genetics What is conjugation?
2.5
Water
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
DNA transferred by cell to cell contact (bacterial sex).
50. What does Acid Degree Value measure and how is it measured?
Gossypol (it is removed during the oil refining process)
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
1 - 3 - 7-trimethylxanthine
Two aldehydes
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests