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






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






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






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






5. What is catalase?






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






7. At what pH is benzoic acid most effective?






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






9. What does Reichert-Meissert Number measure?






10. What enzyme causes hyrolytic rancidity in milk?






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






12. Name three factors useful in controlling enzyme activity.






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






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






15. What is the enzyme that softens tomatoes?






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






17. What is the acid present in fish oil?






18. Name 3 physical agents capable of denaturing proteins.






19. How does ERH relate to water activity?






20. 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






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






22. What enzyme is most responsible for browning bananas?






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






24. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






25. What effect would the addition of sodium bicarbonate have to chocolate?






26. What is surimi?






27. What is catalase?






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






29. Define molarity molality - and normality.






30. Are sorbitol and mannitol sweet?






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






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






33. What is the chemical nature of anthocyanins?






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






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






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






37. What is the major color compound in tomatoes?






38. Name two enzymes that are involved in softening fruits.






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






40. What are the limiting amino acids in corn - potato - and green peas?






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






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






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






44. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






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






46. How is pH defined?






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. Name the three positively charged amino acids.






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






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