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. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






2. What is surimi?






3. Name 3 physical agents capable of denaturing proteins.






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






5. Name 4 advantages of using enzymes in food processing.






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






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






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






9. What enzyme causes hyrolytic rancidity in milk?






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






11. 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






12. What happens to chlorophyll on heating?






13. 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






14. Name two non-enzymatic browning reactions.






15. Does kosmotrophil ion discourage water structure?






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






17. 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?






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






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






20. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






21. Does kosmotrophil ion discourage water structure?






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






23. What is surimi?






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






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






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






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






28. At what pH is benzoic acid most effective?






29. How is pH defined?






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






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






32. Name two main gluten proteins.






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






34. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






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






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






37. 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






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






39. Define molarity molality - and normality.






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






41. What is the winterization process for an oil?






42. In what food is butyric acid typically found?






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






44. What is the protein efficiency ratio (PER) of casein?






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






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






47. What is the Peroxide Value a measure of?






48. Name 4 advantages of using enzymes in food processing.






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






50. Is a disaccharide