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Food Chemistry
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Subjects
:
engineering
,
chemistry
Instructions:
Answer 50 questions in 15 minutes.
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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 kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Blue pigment in flowers
Olive Green
Acsulfame-K - Saccharin - Cyclamate - Aspartame
2. Name 5 chelating agents used in the food industry.
2.5
20 carbons and 4 double bonds
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Blue pigment in flowers
3. What does the saponification value measure and how is it measured?
Daminozide
Yes
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
45% - 52% - 90%
4. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Chlocophyllide does not have a phytoltail
Lycopenes
Cis
5. Peptide bond formation results in the formation of what secondary compound?
D: None of the above
pH below positive charge; pH at no charge; pH above negative charge
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Water
6. 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
Yes
Gliadins and Glutenins
Acsulfame-K - Saccharin - Cyclamate - Aspartame
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
7. What is catalase?
Emulsoids
An enzyme that converts hydrogen peroxide to water plus oxygen.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
D: None of the above
8. What are the only phenols approved for use in the microbiological preservation of foods?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Blue pigment in flowers
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Parabens
9. What toxic pigment is found in cottonseed endosperm?
.05
Gossypol (it is removed during the oil refining process)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Thamautin
10. 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
Milk
Browning of freshly cut surfaces of fruits and vegetables.
Polyphenol Oxidase
Osmosis
11. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Polyphenoloxidase
Daminozide
Fatty Acid and Alcohol
NaCl (it dissociated to a 2M solution)
12. Name one way foam stability can be assessed.
Anomeric
Monosodium Glutamate
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
13. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Erythorbic Acid
NaCl (it dissociated to a 2M solution)
2.5
The speed of a molecule is proportional to the surrounding voltage gradient.
14. Name the most common functional property of phospholipids in food systems.
Ammonia - Water - Carbon Dioxide
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Water
Emulsification
15. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Primary butyric acid also caproic acid.
Fatty Acid (Ester linked) to Fatty Alcohol
pH below positive charge; pH at no charge; pH above negative charge
Yellow
16. What does HLB stand for and What does a high and low HLB value indicate?
Polyphenol Oxidase
pH 3-5
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Polyphenol Oxidase
17. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
14
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
18. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Osmosis
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Polyphenols
19. Name three effects of protein denaturation.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Lysine - Arginine - and Histidine
1 - 3 - 7-trimethylxanthine
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
20. What enzyme causes hyrolytic rancidity in milk?
Sodium bicarbonate generates CO2
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Orange Juice
Lipase
21. What are the four basic flavors perceived by the tongue?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Sweet - Salty - Sour - and Bitter
Orange Juice
Whole Milk
22. What enzyme is most responsible for browning bananas?
pH below positive charge; pH at no charge; pH above negative charge
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Polyphenol Oxidase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
23. What happens to chlorophyll on heating?
Racemic Mixture
Pheophytin forms
Polyphenol Oxidase
.05
24. Name two non-enzymatic browning reactions.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
.05 M HCL
Polyphenols
Carmelization and Maillard
25. What happens to chlorophyll on heating?
2.5
Non-protein nitrogen
Pheophytin forms
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.
26. Name two enzymes that are involved in softening fruits.
Gossypol (it is removed during the oil refining process)
Pectin Esterase - Polygalacturonase - Pectin Layase
Linoleic Acid
Acetoin
27. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
A concentrate of microfibrillar proteins of fish muscle.
14
Fructose
28. What are 3 mesomorphic structures associated with lipids in the liquid state?
Olive Green
Two aldehydes
pH 3-5
Lamellar; Hexagonal I - II; Cubic
29. What are the three main steps in the autooxidation of lipids?
Yellow
Racemic Mixture
Thickener in foods
Initiation - Propagation - Termination
30. What ketohexose is most significant to food chemists?
Racemic Mixture
Onions ( or leeks)
Fructose
Browning of freshly cut surfaces of fruits and vegetables.
31. What does the 'c' stand for in the equation E=mc2?
Chlocophyllide does not have a phytoltail
Speed of Light
Two aldehydes
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
32. What are the only phenols approved for use in the microbiological preservation of foods?
V=IR and P=VI or I x I x are
Polyphenol Oxidase
Prolamines
Parabens
33. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Anthocyanins
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.
Water
Yellow
34. Name two enzymes that are involved in softening fruits.
Pectin Esterase - Polygalacturonase - Pectin Layase
Polyphenoloxidase
Polyphenol Oxidase
Glycosides of anthocyanidins
35. What does HLB stand for and What does a high and low HLB value indicate?
Initiation - Propagation - Termination
Negative log of the hydrogen concentration (mol/l).
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
45% - 52% - 90%
36. What is the name of the degradation compound of chlorophyll?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Phenophylin
1 - 3 - 7-trimethylxanthine
37. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Monosodium Glutamate
Two aldehydes
pH 3-5
38. Name 3 chemical agents capable of denaturing proteins.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Pectin Esterase
39. What metabolic end product does the Voges-Proskauer test detect?
Acetoin
Gliadins and Glutenins
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Bitter
40. When heated ammonium bicarbonate decomposes to form what end products?
14
Ammonia - Water - Carbon Dioxide
Yes
Negative log of the hydrogen concentration (mol/l).
41. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Covalent (strongest) and Hydrophobic (Weakest)
Yellow
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
42. During freezing What are the two stages in the crystallization process?
V=IR and P=VI or I x I x are
Nucleation or crystal formation and crystal growth.
Yes
pH below positive charge; pH at no charge; pH above negative charge
43. What is the acid present in fish oil?
.05 M HCL
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Arachidonic Acid
No
44. What is the structural difference between chlorophyll and chlocophyllide?
Four
Polyphenol Oxidase
Chlocophyllide does not have a phytoltail
Parabens
45. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
NaCl (it dissociated to a 2M solution)
Onions ( or leeks)
Ascorbic Acid and Citric Acid
Degradation of protein and production of acid from sugar at the same time.
46. Name two non-enzymatic browning reactions.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Yellow
Carmelization and Maillard
47. What does the 'c' stand for in the equation E=mc2?
Blue pigment in flowers
Initiation - Propagation - Termination
Speed of Light
2.5
48. Name a naturally occurring protein sweetener.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Thamautin
Capsaicin
Nucleation or crystal formation and crystal growth.
49. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Glycosides of anthocyanidins
Water
50. At low water activity What is the main deteriorative concern?
Osmosis
Anthocyanins
Lipid oxidation
Gliadins and Glutenins
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