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 name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






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






3. What is the Peroxide Value a measure of?






4. What are proteins which are soluble in 50-80% ethanol known as?






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






6. Name 3 chemical agents capable of denaturing proteins.






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






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






9. What is the Peroxide Value a measure of?






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






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






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






13. What does the acronym NPN stand for?






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






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






16. What are proteins which are soluble in 50-80% ethanol known as?






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






18. What two types of compounds are joined with an ester bond to make a wax?






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






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






21. What are the three stages of oxidative rancidity?






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






23. What two enzymes degrade pectic substances?






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






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






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






27. Contains the lowest content of water






28. How is pH defined?






29. What is the major color compound in tomatoes?






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






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






32. Are sorbitol and mannitol sweet?






33. What is the fundamental driving of electrophoresis?






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






35. What is the winterization process for an oil?






36. What happens to chlorophyll on heating?






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






38. Name three factors useful in controlling enzyme activity.






39. What two types of compounds are joined with an ester bond to make a wax?






40. What is the geometric configuration of double bonds in most natural fatty acids?






41. At what pH is benzoic acid most effective?






42. What is surimi?






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






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






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






46. 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






47. What two enzymes degrade pectic substances?






48. What does Reichert-Meissert Number measure?






49. Name 3 chemical agents capable of denaturing proteins.






50. What is a polymorphism?