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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 two main gluten proteins.






2. What does the acronym NPN stand for?






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






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






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






6. Does kosmotrophil ion discourage water structure?






7. What is the winterization process for an oil?






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






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






10. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






12. Name a naturally occurring protein sweetener.






13. What is the major color compound in tomatoes?






14. Name three effects of protein denaturation.






15. Define molarity molality - and normality.






16. Is a disaccharide






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






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






19. Name 5 chelating agents used in the food industry.






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






21. What is catalase?






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






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






24. What is the Peroxide Value a measure of?






25. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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






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






28. How does ERH relate to water activity?






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






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






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






32. What is the acid present in fish oil?






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






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






35. Name three effects of protein denaturation.






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






37. What are two common reducing agents that break disulfide bonds in proteins?






38. What is the chemical nature of anthocyanins?






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






40. What is an isomer that is cheaper than Vitamin C?






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






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






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






44. What is the protein efficiency ratio (PER) of casein?






45. What is catalase?






46. What is Carboxy-methyl cellulose often used for?






47. What is acid proteolysis?






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






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






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