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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. How does ERH relate to water activity?






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






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






4. Name one way foam stability can be assessed.






5. What toxic pigment is found in cottonseed endosperm?






6. What is the fundamental driving of electrophoresis?






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






8. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






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






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






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






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






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






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






15. What does MSG stand for?






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






17. Name 3 physical agents capable of denaturing proteins.






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






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

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20. What enzyme is most responsible for browning bananas?






21. 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






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






23. What is the fundamental driving of electrophoresis?






24. What is the chemical nature of anthocyanins?






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






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






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






28. Name two non-enzymatic browning reactions.






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






30. What does the acronym NPN stand for?






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






32. At what pH is benzoic acid most effective?






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






34. Name the three positively charged amino acids.






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






36. Contains the lowest content of water






37. What is the winterization process for an oil?






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






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






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






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






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






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






44. How is pH defined?






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






46. What does MSG stand for?






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






48. Contains the lowest content of water






49. Does kosmotrophil ion discourage water structure?






50. Name 3 factors influencing the rate of lipid oxidation in foods.