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. Which two amino acids is the aspartame derived from?






2. What is the Peroxide Value a measure of?






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






4. Does kosmotrophil ion discourage water structure?






5. What is the winterization process for an oil?






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






7. What is the major color compound in tomatoes?






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






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






10. Name 5 proteins with good foaming properties.






11. What enzyme is most responsible for browning bananas?






12. What are colloids that are stabilized by a layer of solvation called?






13. 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?






14. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






15. Name two main gluten proteins.






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






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






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






19. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






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






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






23. What is the acid present in fish oil?






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






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






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






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






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






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






30. Is a disaccharide






31. What is the chemical nature of anthocyanins?






32. Peptide bond formation results in the formation of what secondary compound?






33. Name 3 chemical agents capable of denaturing proteins.






34. In what food is butyric acid typically found?






35. What is the enzyme that softens tomatoes?






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






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






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






39. What is surimi?






40. What is the enzyme that softens tomatoes?






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






42. What does MSG stand for?






43. Contains the lowest content of water






44. What pigment was first designated as anthocyanins?






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






46. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






47. 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?






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






49. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






50. What is the chemical nomenclature for caffeine?