Test your basic knowledge |

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. 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?






2. Name 3 physical agents capable of denaturing proteins.






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






4. Name three effects of protein denaturation.






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






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






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






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






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






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






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






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






13. Name two main gluten proteins.






14. What two enzymes degrade pectic substances?






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






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






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






18. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






19. Are sorbitol and mannitol sweet?






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






21. What is the Peroxide Value a measure of?






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






23. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






24. Does kosmotrophil ion discourage water structure?






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






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






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






28. What is a polymorphism?






29. In genetics What is conjugation?






30. Name two main gluten proteins.






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






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






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






34. What is catalase?






35. Is a disaccharide






36. Name the most common functional property of phospholipids in food systems.






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






38. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






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






40. What enzyme is most responsible for browning bananas?






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






42. What two enzymes degrade pectic substances?






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






44. Name two reasons why fats are hydrogenated.






45. Name the two components that comprise the relaxing factor in muscle fibers.






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






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






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






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






50. Name the most common functional property of phospholipids in food systems.