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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. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






2. What enzyme is most responsible for browning bananas?






3. What is the fundamental driving of electrophoresis?






4. Name two reasons why fats are hydrogenated.






5. Name two main gluten proteins.






6. What is the fundamental driving of electrophoresis?






7. 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?






8. What toxic pigment is found in cottonseed endosperm?






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






10. What are the limiting amino acids in corn - potato - and green peas?






11. What ketohexose is most significant to food chemists?






12. Waxes are composed of what two basic chemical entities?






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






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






15. What happens to chlorophyll on heating?






16. What does the acronym NPN stand for?






17. What does MSG stand for?






18. What are colloids that are stabilized by a layer of solvation called?






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






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






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






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






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






24. What is the chemical nature of anthocyanins?






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






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






27. What enzyme causes hyrolytic rancidity in milk?






28. What does Reichert-Meissert Number measure?






29. What pigment was first designated as anthocyanins?






30. Name the three positively charged amino acids.






31. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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






33. Name a naturally occurring protein sweetener.






34. Contains the lowest content of water






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






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






37. Name one way foam stability can be assessed.






38. What happens to chlorophyll on heating?






39. What is surimi?






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






41. Does kosmotrophil ion discourage water structure?






42. Name a naturally occurring protein sweetener.






43. What is surimi?






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






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






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






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






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






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






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