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 enzyme causes hyrolytic rancidity in milk?






2. What is surimi?






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






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






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






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






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






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






9. How does HPLC differ from FPLC?






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






11. What toxic pigment is found in cottonseed endosperm?






12. Does kosmotrophil ion discourage water structure?






13. 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


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






15. 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?






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






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






18. 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?






19. What are the fructose contents in commercial HFCS products.






20. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






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






22. Define molarity molality - and normality.






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






24. Is a disaccharide






25. Name 3 chemical agents capable of denaturing proteins.






26. What is acid proteolysis?






27. What is the chemical nomenclature for caffeine?






28. What is the acid present in fish oil?






29. 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?






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






31. What is surimi?






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






33. What does Acid Degree Value measure and how is it measured?






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






35. What is the chemical nomenclature for caffeine?






36. What ketohexose is most significant to food chemists?






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






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






39. What are the only phenols approved for use in the microbiological preservation of foods?






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






41. What is the acid present in fish oil?






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






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






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






45. Name two non-enzymatic browning reactions.






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






47. What metabolic end product does the Voges-Proskauer test detect?






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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:



Major Subjects



Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Most popular tests