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 an isomer that is cheaper than Vitamin C?






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

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






4. Does kosmotrophil ion discourage water structure?






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






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






7. What is an isomer that is cheaper than Vitamin C?






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






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






10. Are sorbitol and mannitol sweet?






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






12. What enzyme causes hyrolytic rancidity in milk?






13. What does MSG stand for?






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






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






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






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






18. What pigment was first designated as anthocyanins?






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






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






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






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






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






24. How does HPLC differ from FPLC?






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






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






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






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






29. What is catalase?






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






31. How many carbon atoms are there in the fatty acid myristic acid?






32. What are two common reducing agents that break disulfide bonds in proteins?






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






34. Name two non-enzymatic browning reactions.






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






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






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






38. Name one way foam stability can be assessed.






39. Name two non-enzymatic browning reactions.






40. Define molarity molality - and normality.






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






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






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






44. Name three effects of protein denaturation.






45. How many polypeptide chains make up an antibody?






46. At low water activity What is the main deteriorative concern?






47. What are the four basic flavors perceived by the tongue?






48. Name three nonpolar polar - and charged amino acids.






49. Name a naturally occurring protein sweetener.






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