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 is catalase?






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






3. How does HPLC differ from FPLC?






4. How many carbon atoms and how many double bonds are there in arachidonic acid?






5. In what food is butyric acid typically found?






6. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






7. What compounds oxidize to form brown color in fruits and vegetables?






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






9. Is a disaccharide






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






11. What ketohexose is most significant to food chemists?






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






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






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






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






16. What is the fundamental driving of electrophoresis?






17. What is the enzyme that softens tomatoes?






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






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






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






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






22. 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






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






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






25. Give one word for a carbon atom involved in hemiacetal or acetal formation.






26. Name one way foam stability can be assessed.






27. 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?






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






29. What is a polymorphism?






30. What is the acid present in fish oil?






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






32. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






33. Name two non-enzymatic browning reactions.






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






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






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






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






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






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






40. Name two main gluten proteins.






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






42. Will lipid oxidation be higher at a water activity of .05 or .5?






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






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. Does kosmotrophil ion discourage water structure?






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






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






48. Name two reasons why fats are hydrogenated.






49. Give one word for a carbon atom involved in hemiacetal or acetal formation.






50. How is pH defined?