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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 movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






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






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






4. Name two main gluten proteins.






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






6. 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?






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






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






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






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






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






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

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






14. What is the fundamental driving of electrophoresis?






15. Does kosmotrophil ion discourage water structure?






16. 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






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






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






19. What is the enzyme that softens tomatoes?






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






21. What two common compounds are used together as an antioxidative system?






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






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






24. In what food is butyric acid typically found?






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






26. 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






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






28. Is a disaccharide






29. What is the chemical nomenclature for caffeine?






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






31. What is the acid present in fish oil?






32. What ketohexose is most significant to food chemists?






33. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?






34. Name the three positively charged amino acids.






35. What enzyme causes hyrolytic rancidity in milk?






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






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






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






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






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






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






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






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






44. 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?






45. What does Reichert-Meissert Number measure?






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






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






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






49. Name two non-enzymatic browning reactions.






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