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. What is the fundamental driving of electrophoresis?






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






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






4. How do sodium chloride and sucrose affect foam stability?






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






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






7. What does the acronym NPN stand for?






8. What enzyme causes hyrolytic rancidity in milk?






9. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






10. 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






11. Is a disaccharide






12. How does HPLC differ from FPLC?






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 three compounds capable of poisoning the catalyst during commercial hydrogenation.






15. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






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






17. Name a naturally occurring protein sweetener.






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






19. What toxic pigment is found in cottonseed endosperm?






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






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






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






23. What is surimi?






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






25. What does Reichert-Meissert Number measure?






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






27. What is the chemical nomenclature for caffeine?






28. What is the fundamental driving of electrophoresis?






29. Name three factors useful in controlling enzyme activity.






30. 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?






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






32. 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?






33. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






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






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






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






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






38. What compounds oxidize to form brown color in fruits and vegetables?






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






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






41. Name two reasons why fats are hydrogenated.






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






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






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






45. 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






46. 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






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






48. Name two non-enzymatic browning reactions.






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






50. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?