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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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 nonpolar polar - and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
ERH=100 x Aw
Gliadins and Glutenins
Primary butyric acid also caproic acid.
2. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Emulsification
Pectin methylesterase & polygalacturonase
Onions ( or leeks)
Pheophytin forms
3. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Orange Juice
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Speed of Light
4. Name the most common functional property of phospholipids in food systems.
.05 M HCL
Emulsification
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Two aldehydes
5. Are sorbitol and mannitol sweet?
Yes
Capsaicin
Ammonia - Water - Carbon Dioxide
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
6. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
Gliadins and Glutenins
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Yellow
Thickener in foods
7. What are the primary secondary - tertiary - and quaternary structures?
Milk
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Capsaicin
8. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
Speed of Light
Water
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
9. What are the fructose contents in commercial HFCS products.
Prolamines
45% - 52% - 90%
Polyphenoloxidase
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
10. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Whole Milk
Troponins and Tropomyosin
pH below positive charge; pH at no charge; pH above negative charge
Ammonia - Water - Carbon Dioxide
11. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Sucrose
Covalent (strongest) and Hydrophobic (Weakest)
Pectin methyl esterase or galacturonase
Oil in Water
12. How many polypeptide chains make up an antibody?
Chlocophyllide does not have a phytoltail
Daminozide
Speed of Light
Four
13. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Oil in Water
Water
14. What does MSG stand for?
V=IR and P=VI or I x I x are
Yes
Monosodium Glutamate
Pectin methyl esterase or galacturonase
15. Name two enzymes that are involved in softening fruits.
Ammonia - Water - Carbon Dioxide
Pectin Esterase - Polygalacturonase - Pectin Layase
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Lipase
16. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Erythorbic Acid
.05 M HCL
Milk
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
17. Will lipid oxidation be higher at a water activity of .05 or .5?
Emulsification
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
The speed of a molecule is proportional to the surrounding voltage gradient.
.05
18. 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?
Gliadins and Glutenins
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
It explodes
Acetoin
19. Contains the lowest content of water
Whole Milk
Lamellar; Hexagonal I - II; Cubic
NaCl (it dissociated to a 2M solution)
Onions ( or leeks)
20. Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Nucleation or crystal formation and crystal growth.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
1 - 3 - 7-trimethylxanthine
21. What are the fructose contents in commercial HFCS products.
Blue pigment in flowers
45% - 52% - 90%
Degradation of protein and production of acid from sugar at the same time.
No
22. Define molarity molality - and normality.
Fatty Acid and Alcohol
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
No
23. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Water
Carrageenan
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Yes
24. What is the major color compound in tomatoes?
HPLC has higher pressure than FPLC
D: None of the above
Lycopenes
Capsaicin
25. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Gossypol (it is removed during the oil refining process)
Plasmids
D: None of the above
.05 M HCL
26. Name three nonpolar polar - and charged amino acids.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
14
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Cis
27. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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28. What is the protein efficiency ratio (PER) of casein?
Degradation of protein and production of acid from sugar at the same time.
2.5
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
29. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Polyphenols
D: None of the above
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
30. When heated ammonium bicarbonate decomposes to form what end products?
V=IR and P=VI or I x I x are
Ammonia - Water - Carbon Dioxide
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Nucleation or crystal formation and crystal growth.
31. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Gossypol (it is removed during the oil refining process)
Pectins
2.5
Nucleation or crystal formation and crystal growth.
32. When heated ammonium bicarbonate decomposes to form what end products?
Whole Milk
Ammonia - Water - Carbon Dioxide
Pectins
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
33. What is the enzyme that softens tomatoes?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
NaCl (it dissociated to a 2M solution)
Pectin Esterase
Yes
34. Alar is the trade name for what chemical compound?
Racemic Mixture
Daminozide
Sweet - Salty - Sour - and Bitter
pH below positive charge; pH at no charge; pH above negative charge
35. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Oil in Water
Bitter
Chitin
D: None of the above
36. Name three non-nutritive sweeteners approved for use in USA?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Carrageenan
Primary butyric acid also caproic acid.
37. What is an isomer that is cheaper than Vitamin C?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
pH 3-5
Erythorbic Acid
Nucleation or crystal formation and crystal growth.
38. What does Reichert-Meissert Number measure?
Water
Olive Green
Sodium chloride reduces foam stability and sucrose improves foam stability.
Primary butyric acid also caproic acid.
39. 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
Four
D: None of the above
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Cis
40. What is the acid present in fish oil?
Arachidonic Acid
Fat Oxidation
Browning of freshly cut surfaces of fruits and vegetables.
Non-protein nitrogen
41. What does Acid Degree Value measure and how is it measured?
Fructose
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Bright green
42. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
No
Two aldehydes
Onions ( or leeks)
Lamellar; Hexagonal I - II; Cubic
43. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
Pectins
Nucleation or crystal formation and crystal growth.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
44. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
pH 3-5
Initiation - Propagation - and Termination
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
45. Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
Lysine - Arginine - and Histidine
Pectin methyl esterase or galacturonase
Acsulfame-K - Saccharin - Cyclamate - Aspartame
46. What are proteins which are soluble in 50-80% ethanol known as?
It explodes
Osmosis
NaCl (it dissociated to a 2M solution)
Prolamines
47. What pigment was first designated as anthocyanins?
Anomeric
Lysine - Arginine - and Histidine
Glycosides of anthocyanidins
Blue pigment in flowers
48. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Osmosis
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Ascorbic Acid and Citric Acid
Two aldehydes
49. How can a molecular weight of protein - DNA - and RNA be determined?
Oil in Water
Linoleic Acid
V=IR and P=VI or I x I x are
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
50. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Emulsification
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Emulsoids