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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 3 physical agents capable of denaturing proteins.






2. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






3. How does ERH relate to water activity?






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






5. Name two main gluten proteins.






6. What are two common reducing agents that break disulfide bonds in proteins?






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






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






9. What is an isomer that is cheaper than Vitamin C?






10. What does MSG stand for?






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

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






13. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






14. 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






15. 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






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






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






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






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






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






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






22. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






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






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






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






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






27. What is the acid present in fish oil?






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






29. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






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






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






32. Does kosmotrophil ion discourage water structure?






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






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






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






36. What toxic pigment is found in cottonseed endosperm?






37. Contains the lowest content of water






38. What is the Peroxide Value a measure of?






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






40. Name 3 physical agents capable of denaturing proteins.






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






42. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






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






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






45. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






46. Name a naturally occurring protein sweetener.






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






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






49. What are the three stages of oxidative rancidity?






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