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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 are the three stages of oxidative rancidity?






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






3. 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






4. What is the chemical nomenclature for caffeine?






5. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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






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






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






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






10. What are proteins which are soluble in 50-80% ethanol known as?






11. Name the strongest biochemical bond and the weakest biochemical bond.






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






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






14. What is the chemical nature of anthocyanins?






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






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






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






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






19. 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






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






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






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






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






24. What toxic pigment is found in cottonseed endosperm?






25. Name two reasons why fats are hydrogenated.






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






27. Name three nonpolar polar - and charged amino acids.






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






29. What does the acronym NPN stand for?






30. Name 3 physical agents capable of denaturing proteins.






31. What enzyme is most responsible for browning bananas?






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






33. What is the enzyme that softens tomatoes?






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






35. Name three nonpolar polar - and charged amino acids.






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






37. 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?






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






39. Name 3 physical agents capable of denaturing proteins.






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






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






42. Name 3 factors influencing the rate of lipid oxidation in foods.






43. What is the major color compound in tomatoes?






44. At what pH is benzoic acid most effective?






45. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






46. How is pH defined?






47. What are soluble polymers of anhydro-galacturonic acid and its esters called?






48. What pigment was first designated as anthocyanins?






49. Name three non-nutritive sweeteners approved for use in USA?






50. What does Reichert-Meissert Number measure?







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