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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 does the acronym NPN stand for?






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






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






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






5. What two enzymes degrade pectic substances?






6. How does ERH relate to water activity?






7. What toxic pigment is found in cottonseed endosperm?






8. How does HPLC differ from FPLC?






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






10. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






11. What enzyme causes hyrolytic rancidity in milk?






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






13. How is pH defined?






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






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

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






17. Name one way foam stability can be assessed.






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






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






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






21. How does HPLC differ from FPLC?






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






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






24. What is the Peroxide Value a measure of?






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






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






27. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






28. What does Reichert-Meissert Number measure?






29. In what food is butyric acid typically found?






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






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






32. What is the major color compound in tomatoes?






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






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






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






36. What is a polymorphism?






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






38. Name two reasons why fats are hydrogenated.






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






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






41. What is the chemical nomenclature for caffeine?






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






43. What is the major color compound in tomatoes?






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






45. Are sorbitol and mannitol sweet?






46. Are sorbitol and mannitol sweet?






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






48. What is the chemical nature of anthocyanins?






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






50. What does Acid Degree Value measure and how is it measured?







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