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






2. Which two amino acids is the aspartame derived from?






3. What is the acid present in fish oil?






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






5. 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






6. What is the winterization process for an oil?






7. How many carbon atoms and how many double bonds are there in arachidonic acid?






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






9. What are the three stages of oxidative rancidity?






10. What does the acronym NPN stand for?






11. What does Reichert-Meissert Number measure?






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






13. What toxic pigment is found in cottonseed endosperm?






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






15. What is the chemical nature of anthocyanins?






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






17. What enzyme is most responsible for browning bananas?






18. How does HPLC differ from FPLC?






19. Does kosmotrophil ion discourage water structure?






20. 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?






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






22. What is the major color compound in tomatoes?






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






24. In what food is butyric acid typically found?






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






26. What is a polymorphism?






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






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






29. Name two main gluten proteins.






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






31. What is surimi?






32. What are the only phenols approved for use in the microbiological preservation of foods?






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






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






35. 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?






36. How does ERH relate to water activity?






37. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






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






39. What is the Peroxide Value a measure of?






40. 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?






41. What happens to chlorophyll on heating?






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






43. Name two reasons why fats are hydrogenated.






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






45. Name two non-enzymatic browning reactions.






46. What charge will a protein have when the pH of its solution is below at - and above its pKa?






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






48. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






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






50. When heated ammonium bicarbonate decomposes to form what end products?