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






2. What does Reichert-Meissert Number measure?






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






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






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






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






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






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

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9. How many polypeptide chains make up an antibody?






10. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






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






13. What is the enzyme that softens tomatoes?






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






15. What does MSG stand for?






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






17. 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?






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






19. What does MSG stand for?






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






21. Does kosmotrophil ion discourage water structure?






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






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






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






25. What is the major color compound in tomatoes?






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






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






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






29. What enzyme is most responsible for browning bananas?






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






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






32. Is a disaccharide






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






34. What are the three stages of oxidative rancidity?






35. 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?






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






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






38. How many polypeptide chains make up an antibody?






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






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






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






42. Name two enzymes that are involved in softening fruits.






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






44. What is the protein efficiency ratio (PER) of casein?






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






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






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






48. What is the winterization process for an oil?






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






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