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






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






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






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






5. What happens to chlorophyll on heating?






6. What is the enzyme that softens tomatoes?






7. What enzyme is most responsible for browning bananas?






8. 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






9. Name the strongest biochemical bond and the weakest biochemical bond.






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






11. 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?






12. What are the three stages of oxidative rancidity?






13. How does HPLC differ from FPLC?






14. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






15. Name 3 chemical agents capable of denaturing proteins.






16. Name the strongest biochemical bond and the weakest biochemical bond.






17. Name a naturally occurring protein sweetener.






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






19. What does Reichert-Meissert Number measure?






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






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






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






23. What happens to chlorophyll on heating?






24. 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?






25. What is the major color compound in tomatoes?






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






27. At what pH is benzoic acid most effective?






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






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






30. Are sorbitol and mannitol sweet?






31. In what food is butyric acid typically found?






32. What toxic pigment is found in cottonseed endosperm?






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






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






35. What is the main class of color compounds found in raspberries?






36. 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






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






38. 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?






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






40. Define molarity molality - and normality.






41. Name the three positively charged amino acids.






42. What is the major color compound in tomatoes?






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






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






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






46. Does kosmotrophil ion discourage water structure?






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






48. What is the Peroxide Value a measure of?






49. What does the iodine value measure and how is it measured?






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