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. Name 5 proteins with good foaming properties.






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






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






4. What is acid proteolysis?






5. Name 3 physical agents capable of denaturing proteins.






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






7. Name three factors useful in controlling enzyme activity.






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






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






10. What does the iodine value measure and how is it measured?






11. 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?






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






13. In the enzyme Taq Polymerase What does Taq stand for?






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






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






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






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






18. What enzyme causes hyrolytic rancidity in milk?






19. Name 3 chemical agents capable of denaturing proteins.






20. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






21. What is an isomer that is cheaper than Vitamin C?






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






23. Does kosmotrophil ion discourage water structure?






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






25. What is surimi?






26. Define molarity molality - and normality.






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






28. 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






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






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






31. What is the structural difference between chlorophyll and chlocophyllide?






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






33. Name two reasons why fats are hydrogenated.






34. At low water activity What is the main deteriorative concern?






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






36. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






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






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






39. What two common compounds are used together as an antioxidative system?






40. Name the two components that comprise the relaxing factor in muscle fibers.






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






42. How does HPLC differ from FPLC?






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






44. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






45. What two common compounds are used together as an antioxidative system?






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






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






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






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






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