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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 pigment was first designated as anthocyanins?






2. 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






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






4. What does MSG stand for?






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






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






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






8. How does HPLC differ from FPLC?






9. In genetics What is conjugation?






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






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






12. Is a disaccharide






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






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






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






16. Peptide bond formation results in the formation of what secondary compound?






17. Name three nonpolar polar - and charged amino acids.






18. What is the chemical nature of anthocyanins?






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






20. 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?






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






22. Name two main gluten proteins.






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






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






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






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

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






28. What pigment was first designated as anthocyanins?






29. Does kosmotrophil ion discourage water structure?






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






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






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






33. What is the winterization process for an oil?






34. 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






35. What is acid proteolysis?






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






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






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






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






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






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






42. Name the two components that comprise the relaxing factor in muscle fibers.






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






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






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






46. What are the primary secondary - tertiary - and quaternary structures?






47. What toxic pigment is found in cottonseed endosperm?






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






49. What does the acronym NPN stand for?






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