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Food Chemistry
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Subjects
:
engineering
,
chemistry
Instructions:
Answer 50 questions in 15 minutes.
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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. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Cis
Racemic Mixture
Prolamines
Onions ( or leeks)
2. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Non-protein nitrogen
Anomeric
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Water
3. Peptide bond formation results in the formation of what secondary compound?
Water
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
4. What does HLB stand for and What does a high and low HLB value indicate?
Sucrose
pH 3-5
Negative log of the hydrogen concentration (mol/l).
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
5. 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
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Whole Milk
D: None of the above
6. What is the chemical nature of anthocyanins?
Bitter
Initiation - Propagation - Termination
Glycosides of anthocyanidins
Thermus Aqauticus
7. What compounds oxidize to form brown color in fruits and vegetables?
Four
Erythorbic Acid
Polyphenols
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
8. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Carrageenan
Orange Juice
Sweet - Salty - Sour - and Bitter
Polyphenoloxidase
9. Contains the lowest content of water
Whole Milk
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Phenylketonuria
Thickener in foods
10. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Nucleation or crystal formation and crystal growth.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
An enzyme that converts hydrogen peroxide to water plus oxygen.
Oil in Water
11. How does HPLC differ from FPLC?
Pectin Esterase
HPLC has higher pressure than FPLC
Polyphenol Oxidase
Whole Milk
12. 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
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Two aldehydes
Daminozide
13. Name three nonpolar polar - and charged amino acids.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Speed of Light
Degradation of protein and production of acid from sugar at the same time.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
14. Define molarity molality - and normality.
Gossypol (it is removed during the oil refining process)
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Troponins and Tropomyosin
15. What does the acronym NPN stand for?
Water
Plasmids
Non-protein nitrogen
Yellow
16. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
2.5
Tryptophan
Ascorbic Acid and Citric Acid
Bright green
17. What is the chemical nomenclature for caffeine?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Acsulfame-K - Saccharin - Cyclamate - Aspartame
1 - 3 - 7-trimethylxanthine
Nucleation or crystal formation and crystal growth.
18. Name three non-nutritive sweeteners approved for use in USA?
Glycosides of anthocyanidins
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Monosodium Glutamate
Acsulfame-K - Saccharin - Cyclamate - Aspartame
19. What does the 'c' stand for in the equation E=mc2?
Negative log of the hydrogen concentration (mol/l).
Speed of Light
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
20. Alar is the trade name for what chemical compound?
Glycosides of anthocyanidins
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Fructose
Daminozide
21. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
They act as catalysts - speeding the polymerization of acrylamide.
22. Name two enzymes that are involved in softening fruits.
Negative log of the hydrogen concentration (mol/l).
Polyphenol Oxidase
Pectin Esterase - Polygalacturonase - Pectin Layase
Sodium bicarbonate generates CO2
23. In what food is butyric acid typically found?
Milk
Erythorbic Acid
Daminozide
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
24. Name the most common functional property of phospholipids in food systems.
Emulsification
Polyphenoloxidase
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Lipid oxidation
25. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Ascorbic Acid and Citric Acid
26. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
DNA transferred by cell to cell contact (bacterial sex).
Pectin Esterase
Pectin methyl esterase or galacturonase
27. What are the only phenols approved for use in the microbiological preservation of foods?
Polyphenoloxidase
Gossypol (it is removed during the oil refining process)
Parabens
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
28. What is catalase?
Racemic Mixture
Yellow
An enzyme that converts hydrogen peroxide to water plus oxygen.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
29. What is the winterization process for an oil?
Parabens
Pectin Esterase - Polygalacturonase - Pectin Layase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
30. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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183
31. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
They act as catalysts - speeding the polymerization of acrylamide.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Chitin
RNA transcribed to DNA
32. How many carbon atoms and how many double bonds are there in arachidonic acid?
Lysine - Arginine - and Histidine
20 carbons and 4 double bonds
Parabens
Osmosis
33. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
.05 M HCL
Negative log of the hydrogen concentration (mol/l).
Carrageenan
34. Name two reasons why fats are hydrogenated.
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Emulsoids
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
45% - 52% - 90%
35. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
pH below positive charge; pH at no charge; pH above negative charge
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Arachidonic Acid
36. Name 3 chemical agents capable of denaturing proteins.
Plasmids
1 - 3 - 7-trimethylxanthine
Carrageenan
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
37. What is the Peroxide Value a measure of?
D: None of the above
Lysine - Arginine - and Histidine
Tryptophan
Fat Oxidation
38. What two common compounds are used together as an antioxidative system?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
A concentrate of microfibrillar proteins of fish muscle.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Ascorbic Acid and Citric Acid
39. What is catalase?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
pH below positive charge; pH at no charge; pH above negative charge
Yes
An enzyme that converts hydrogen peroxide to water plus oxygen.
40. What is the Peroxide Value a measure of?
Blue pigment in flowers
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Two aldehydes
Fat Oxidation
41. Name 3 physical agents capable of denaturing proteins.
Initiation - Propagation - and Termination
Capsaicin
Lipase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
42. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
Lamellar; Hexagonal I - II; Cubic
Yes
Water
43. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Thamautin
Two aldehydes
44. Name two main gluten proteins.
Gliadins and Glutenins
20 carbons and 4 double bonds
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Blue pigment in flowers
45. What toxic pigment is found in cottonseed endosperm?
Bright green
Gossypol (it is removed during the oil refining process)
Cis
Phenophylin
46. Define molarity molality - and normality.
Fatty Acid (Ester linked) to Fatty Alcohol
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Pectin Esterase - Polygalacturonase - Pectin Layase
Sodium bicarbonate generates CO2
47. Name 3 factors influencing the consistency of commercial fats.
Degradation of protein and production of acid from sugar at the same time.
Pectin methylesterase & polygalacturonase
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Olive Green
48. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Orange Juice
Pheophytin forms
Daminozide
49. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Aspartic Acid and Phenylalanine
Gossypol (it is removed during the oil refining process)
Water
Covalent (strongest) and Hydrophobic (Weakest)
50. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Aspartic Acid and Phenylalanine
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
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