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. Which two amino acids is the aspartame derived from?






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






3. Name 3 chemical agents capable of denaturing proteins.






4. What two types of compounds are joined with an ester bond to make a wax?






5. Is a disaccharide






6. Name 3 physical agents capable of denaturing proteins.






7. How is pH defined?






8. Name one way foam stability can be assessed.






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






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






11. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






12. Name 3 factors influencing the consistency of commercial fats.






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






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






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






16. What toxic pigment is found in cottonseed endosperm?






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






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






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






20. What is the acid present in fish oil?






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






22. What is the fundamental driving of electrophoresis?






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






24. What enzyme causes hyrolytic rancidity in milk?






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






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






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






28. What is the chemical nature of anthocyanins?






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






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






31. What is the Peroxide Value a measure of?






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






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






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






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






36. What is the main class of color compounds found in raspberries?






37. What is surimi?






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






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






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






41. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






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






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






44. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






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






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






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






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






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






50. What is the major color compound in tomatoes?