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. How many polypeptide chains make up an antibody?






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






3. Are sorbitol and mannitol sweet?






4. What is the winterization process for an oil?






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






6. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?






7. 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






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






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






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






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






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






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






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






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






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






17. At what pH is benzoic acid most effective?






18. What is acid proteolysis?






19. What toxic pigment is found in cottonseed endosperm?






20. Are sorbitol and mannitol sweet?






21. Peptide bond formation results in the formation of what secondary compound?






22. Name 3 physical agents capable of denaturing proteins.






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






24. What are the four basic flavors perceived by the tongue?






25. What does MSG stand for?






26. What is the chemical nomenclature for caffeine?






27. Is a disaccharide






28. Define molarity molality - and normality.






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






30. Which two amino acids is the aspartame derived from?






31. Name three factors useful in controlling enzyme activity.






32. What is the Peroxide Value a measure of?






33. What is the fundamental driving of electrophoresis?






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






35. Which two amino acids is the aspartame derived from?






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






37. What is a polymorphism?






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






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






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






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






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






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






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






45. What is the chemical nomenclature for caffeine?






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






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






48. What are the three stages of oxidative rancidity?






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






50. Contains the lowest content of water