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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 chemical nature of anthocyanins?






2. 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?






3. What are 3 mesomorphic structures associated with lipids in the liquid state?






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






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






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






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






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






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






10. What is the winterization process for an oil?






11. Does kosmotrophil ion discourage water structure?






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






13. 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






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






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






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






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






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






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






20. 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






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






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






23. How many polypeptide chains make up an antibody?






24. What is the winterization process for an oil?






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






26. When heated ammonium bicarbonate decomposes to form what end products?






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






28. What is the fundamental driving of electrophoresis?






29. What is acid proteolysis?






30. What is the common name for 9 12 - cis-cis-octa dienoic acid?






31. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






32. What are the three main steps in the autooxidation of lipids?






33. What are soluble polymers of anhydro-galacturonic acid and its esters called?






34. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






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






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






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






38. When heated ammonium bicarbonate decomposes to form what end products?






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






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






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






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






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






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






45. Name one way foam stability can be assessed.






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

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47. What happens to chlorophyll on heating?






48. What does MSG stand for?






49. 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?






50. 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