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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






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






3. Is a disaccharide






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






5. What ketohexose is most significant to food chemists?






6. In what food is butyric acid typically found?






7. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






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






9. What are the three stages of oxidative rancidity?






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






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






12. What is the fundamental driving of electrophoresis?






13. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips






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






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






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

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17. What does MSG stand for?






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






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






20. Waxes are composed of what two basic chemical entities?






21. 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






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






23. Name three factors useful in controlling enzyme activity.






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






25. Name three effects of protein denaturation.






26. Are sorbitol and mannitol sweet?






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






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






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






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






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






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






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






34. What pigment was first designated as anthocyanins?






35. What does the acronym NPN stand for?






36. What is the winterization process for an oil?






37. What enzyme causes hyrolytic rancidity in milk?






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






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






40. What is the acid present in fish oil?






41. What is the protein efficiency ratio (PER) of casein?






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






43. Name three effects of protein denaturation.






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






45. In genetics What is conjugation?






46. Define molarity molality - and normality.






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






48. What is the fundamental driving of electrophoresis?






49. How many polypeptide chains make up an antibody?






50. Name two main gluten proteins.







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