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 pigment was first designated as anthocyanins?






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






3. Name three factors useful in controlling enzyme activity.






4. 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






5. What enzyme causes hyrolytic rancidity in milk?






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






7. What enzyme causes hyrolytic rancidity in milk?






8. 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






9. In what food is butyric acid typically found?






10. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






12. How does ERH relate to water activity?






13. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






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






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






16. What is the Peroxide Value a measure of?






17. Is a disaccharide






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






19. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






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






22. What does Acid Degree Value measure and how is it measured?






23. What is the enzyme that softens tomatoes?






24. Name 5 proteins with good foaming properties.






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






26. What is catalase?






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






28. What is the name given to a mixture of equal parts of Darel Lisomers?






29. During freezing What are the two stages in the crystallization process?






30. Name a naturally occurring protein sweetener.






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






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






33. Name three effects of protein denaturation.






34. How can a molecular weight of protein - DNA - and RNA be determined?






35. Name 3 chemical agents capable of denaturing proteins.






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






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






38. Name three effects of protein denaturation.






39. What happens to chlorophyll on heating?






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






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






42. What is the enzyme responsible for browning in apples and lettuce?






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






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






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






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






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






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






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






50. What is Ohm's Law and What is Power Equation?