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. Alar is the trade name for what chemical compound?






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






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






4. Name 3 chemical agents capable of denaturing proteins.






5. Name two reasons why fats are hydrogenated.






6. What pigment was first designated as anthocyanins?






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






8. What two enzymes degrade pectic substances?






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






10. What is the major color compound in tomatoes?






11. Are sorbitol and mannitol sweet?






12. Name three factors useful in controlling enzyme activity.






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






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






15. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






17. What is the enzyme that softens tomatoes?






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






19. What is a polymorphism?






20. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






21. Name the three positively charged amino acids.






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






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






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






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






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






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






28. What ketohexose is most significant to food chemists?






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






30. What is the enzyme that softens tomatoes?






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






32. What are 3 mesomorphic structures associated with lipids in the liquid state?






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






34. What are the three stages of oxidative rancidity?






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






36. Give one word for a carbon atom involved in hemiacetal or acetal formation.






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






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






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






40. What does HLB stand for and What does a high and low HLB value indicate?






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






42. How does ERH relate to water activity?






43. What is the structural difference between chlorophyll and chlocophyllide?






44. What is the Peroxide Value a measure of?






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






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






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






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






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






50. Are sorbitol and mannitol sweet?