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 does Acid Degree Value measure and how is it measured?






2. Name two main gluten proteins.






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






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






5. Contains the lowest content of water






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






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






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






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






10. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






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






12. Name a commonly used household chemical leavening agent and the gas it generates.






13. Name three factors useful in controlling enzyme activity.






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






15. Does kosmotrophil ion discourage water structure?






16. What toxic pigment is found in cottonseed endosperm?






17. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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18. What does the saponification value measure and how is it measured?






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






20. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






21. What does the acronym NPN stand for?






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






23. What is the Peroxide Value a measure of?






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






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






26. What ketohexose is most significant to food chemists?






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






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






29. At what pH is benzoic acid most effective?






30. What is the chemical nomenclature for caffeine?






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






32. When heated ammonium bicarbonate decomposes to form what end products?






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






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






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






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






37. What are the only phenols approved for use in the microbiological preservation of foods?






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






39. What toxic pigment is found in cottonseed endosperm?






40. What is the fundamental driving of electrophoresis?






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






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






43. What are the three stages of oxidative rancidity?






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






45. What are two common reducing agents that break disulfide bonds in proteins?






46. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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47. What is the winterization process for an oil?






48. When heated ammonium bicarbonate decomposes to form what end products?






49. What is the main class of color compounds found in raspberries?






50. 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?