Test your basic knowledge |

Food 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 chemical nature of anthocyanins?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Ammonia - Water - Carbon Dioxide
Capsaicin
Glycosides of anthocyanidins

2. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Pectins
Tryptophan
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

3. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Erythorbic Acid
They act as catalysts - speeding the polymerization of acrylamide.
Emulsification

4. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Glycosides of anthocyanidins
Speed of Light
Negative log of the hydrogen concentration (mol/l).

5. In what food is butyric acid typically found?
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Milk
Sodium bicarbonate generates CO2
Cis

6. What two enzymes degrade pectic substances?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Thickener in foods
Erythorbic Acid
Pectin methylesterase & polygalacturonase

7. What is the major color compound in tomatoes?
Anthocyanins
pH below positive charge; pH at no charge; pH above negative charge
Blue pigment in flowers
Lycopenes

8. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Oil in Water
ERH=100 x Aw
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

9. Are sorbitol and mannitol sweet?
Yes
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Speed of Light

10. What is the winterization process for an oil?
Two aldehydes
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Fructose

11. What is surimi?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
A concentrate of microfibrillar proteins of fish muscle.
Aspartic Acid and Phenylalanine
Glycosides of anthocyanidins

12. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Cis
Chitin
Bitter
RNA transcribed to DNA

13. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Sucrose
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Water

14. 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?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Aspartic Acid and Phenylalanine
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
It explodes

15. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Anthocyanins
Primary butyric acid also caproic acid.
Ascorbic Acid and Citric Acid
Pectins

16. What is the acid present in fish oil?
Tryptophan
Two aldehydes
1 - 3 - 7-trimethylxanthine
Arachidonic Acid

17. What charge will a protein have when the pH of its solution is below at - and above its pKa?
pH below positive charge; pH at no charge; pH above negative charge
Linoleic Acid
Degradation of protein and production of acid from sugar at the same time.
Fatty Acid (Ester linked) to Fatty Alcohol

18. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Plasmids
Anomeric
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Thamautin

19. Name three non-nutritive sweeteners approved for use in USA?
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Primary butyric acid also caproic acid.
ERH=100 x Aw
Acsulfame-K - Saccharin - Cyclamate - Aspartame

20. What are the primary secondary - tertiary - and quaternary structures?
Polyphenol Oxidase
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Water
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

21. What two enzymes degrade pectic substances?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Glycosides of anthocyanidins
Water
Pectin methylesterase & polygalacturonase

22. What does HLB stand for and What does a high and low HLB value indicate?
Troponins and Tropomyosin
Tryptophan
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
1 - 3 - 7-trimethylxanthine

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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

24. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
Phenylketonuria
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Ammonia - Water - Carbon Dioxide

25. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Gossypol (it is removed during the oil refining process)
D: None of the above
Two aldehydes
Fat Oxidation

26. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
The speed of a molecule is proportional to the surrounding voltage gradient.
Parabens
Tryptophan
Pheophytin forms

27. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Daminozide
Bitter
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Ascorbic Acid and Citric Acid

28. What is surimi?
Initiation - Propagation - and Termination
Cis
A concentrate of microfibrillar proteins of fish muscle.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

29. What effect would the addition of sodium bicarbonate have to chocolate?
Pheophytia does not have magnesium in porphyrin ring.
Yes
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Oil in Water

30. What are the fructose contents in commercial HFCS products.
Troponins and Tropomyosin
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
45% - 52% - 90%

31. What enzyme is most responsible for browning bananas?
They act as catalysts - speeding the polymerization of acrylamide.
Pectins
Non-protein nitrogen
Polyphenol Oxidase

32. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Yellow
Polyphenoloxidase
Degradation of protein and production of acid from sugar at the same time.

33. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
DNA transferred by cell to cell contact (bacterial sex).
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

34. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Browning of freshly cut surfaces of fruits and vegetables.
Water
Osmosis

35. Name a commonly used household chemical leavening agent and the gas it generates.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Sodium bicarbonate generates CO2
Oil in Water
An enzyme that converts hydrogen peroxide to water plus oxygen.

36. How many carbon atoms and how many double bonds are there in arachidonic acid?
Speed of Light
Pectin methyl esterase or galacturonase
20 carbons and 4 double bonds
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

37. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Polyphenols
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

38. What is the chemical nature of anthocyanins?
The speed of a molecule is proportional to the surrounding voltage gradient.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Yes
Glycosides of anthocyanidins

39. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Thermus Aqauticus
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Olive Green
Polyphenol Oxidase

40. What are proteins which are soluble in 50-80% ethanol known as?
Erythorbic Acid
Prolamines
Pectin Esterase - Polygalacturonase - Pectin Layase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

41. What is Ohm's Law and What is Power Equation?
Carrageenan
V=IR and P=VI or I x I x are
Chlocophyllide does not have a phytoltail
14

42. How is pH defined?
Degradation of protein and production of acid from sugar at the same time.
Negative log of the hydrogen concentration (mol/l).
Four
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

43. What ketohexose is most significant to food chemists?
Fructose
Polyphenol Oxidase
Glycosides of anthocyanidins
Fatty Acid (Ester linked) to Fatty Alcohol

44. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Emulsoids
Anomeric
D: None of the above

45. 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?
Troponins and Tropomyosin
It explodes
.05 M HCL
Acsulfame-K - Saccharin - Cyclamate - Aspartame

46. Name 3 factors influencing the rate of lipid oxidation in foods.
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Lamellar; Hexagonal I - II; Cubic

47. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
Pheophytia does not have magnesium in porphyrin ring.
Sodium bicarbonate generates CO2
Carmelization and Maillard

48. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Pectin Esterase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
D: None of the above

49. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Aspartic Acid and Phenylalanine
Pectin methylesterase & polygalacturonase
NaCl (it dissociated to a 2M solution)

50. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Fatty Acid and Alcohol
They act as catalysts - speeding the polymerization of acrylamide.
Prolamines