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. Name three factors useful in controlling enzyme activity.






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






3. Name the three positively charged amino acids.






4. Name the two components that comprise the relaxing factor in muscle fibers.






5. In genetics What is conjugation?






6. How many polypeptide chains make up an antibody?






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






8. What is a polymorphism?






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






12. 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






13. What does MSG stand for?






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






15. 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






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






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






18. What does the acronym NPN stand for?






19. What charge will a protein have when the pH of its solution is below at - and above its pKa?






20. Contains the lowest content of water






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






22. What is the fundamental driving of electrophoresis?






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






24. How does HPLC differ from FPLC?






25. What are the three main steps in the autooxidation of lipids?






26. Name 4 advantages of using enzymes in food processing.






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






28. How many polypeptide chains make up an antibody?






29. What happens to chlorophyll on heating?






30. What is the Peroxide Value a measure of?






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






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






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






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






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






36. What does MSG stand for?






37. How does ERH relate to water activity?






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






39. Name two main gluten proteins.






40. 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?






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






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






43. What is the chemical nomenclature for caffeine?






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






45. What does Reichert-Meissert Number measure?






46. Name a naturally occurring protein sweetener.






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






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






49. Name three effects of protein denaturation.






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