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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. What toxic pigment is found in cottonseed endosperm?






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






3. What is the enzyme responsible for browning in apples and lettuce?






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






5. What does MSG stand for?






6. 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?






7. What are the four basic flavors perceived by the tongue?






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






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






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






11. What is the Peroxide Value a measure of?






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






13. Are sorbitol and mannitol sweet?






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






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






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






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






18. What are the three stages of oxidative rancidity?






19. What ketohexose is most significant to food chemists?






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






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






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






23. What enzyme is most responsible for browning bananas?






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






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






26. 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?






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






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






29. What is a polymorphism?






30. What is the fundamental driving of electrophoresis?






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






32. What does HLB stand for and What does a high and low HLB value indicate?






33. What ketohexose is most significant to food chemists?






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






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






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






37. What effect would the addition of sodium bicarbonate have to chocolate?






38. Name two reasons why fats are hydrogenated.






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






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






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






42. What is surimi?






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






44. What is the name given to a mixture of equal parts of Darel Lisomers?






45. What enzyme causes hyrolytic rancidity in milk?






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






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






48. In genetics What is conjugation?






49. Name three factors useful in controlling enzyme activity.






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