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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 Carboxy-methyl cellulose often used for?






2. Name one way foam stability can be assessed.






3. Name 3 physical agents capable of denaturing proteins.






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






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






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






7. What is the winterization process for an oil?






8. Name a naturally occurring protein sweetener.






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






10. What metabolic end product does the Voges-Proskauer test detect?






11. How is pH defined?






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






13. Does kosmotrophil ion discourage water structure?






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






15. Is a disaccharide






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






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






18. What does MSG stand for?






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






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






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






22. What is the enzyme that softens tomatoes?






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






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






25. How many carbon atoms and how many double bonds are there in arachidonic acid?






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






27. What is a polymorphism?






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






29. What does HLB stand for and What does a high and low HLB value indicate?






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






31. What are the only phenols approved for use in the microbiological preservation of foods?






32. How do sodium chloride and sucrose affect foam stability?






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






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






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






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






37. What is surimi?






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






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






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?






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






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






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






44. What is the chemical nature of anthocyanins?






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






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






47. Name two reasons why fats are hydrogenated.






48. In what food is butyric acid typically found?






49. In genetics What is conjugation?






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






Can you answer 50 questions in 15 minutes?



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