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 does Acid Degree Value measure and how is it measured?






2. How is pH defined?






3. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






4. What two enzymes degrade pectic substances?






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






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






7. What two types of compounds are joined with an ester bond to make a wax?






8. Name 3 physical agents capable of denaturing proteins.






9. Name a commonly used household chemical leavening agent and the gas it generates.






10. What are colloids that are stabilized by a layer of solvation called?






11. What is surimi?






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






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






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






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






16. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






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






18. Name 3 chemical agents capable of denaturing proteins.






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






20. What is Ohm's Law and What is Power Equation?






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






22. What is the chemical nomenclature for caffeine?






23. 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






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






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






26. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






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






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






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






30. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






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






32. What does MSG stand for?






33. Will lipid oxidation be higher at a water activity of .05 or .5?






34. What is the major color compound in tomatoes?






35. Name 3 factors influencing the rate of lipid oxidation in foods.






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






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






38. What is the enzyme that softens tomatoes?






39. What effect would the addition of sodium bicarbonate have to chocolate?






40. Name the most common functional property of phospholipids in food systems.






41. Give one word for a carbon atom involved in hemiacetal or acetal formation.






42. Will lipid oxidation be higher at a water activity of .05 or .5?






43. 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?






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






45. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






46. What enzyme is most responsible for browning bananas?






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






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






49. Define molarity molality - and normality.






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