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






2. 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?






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






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






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






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






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






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






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






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






11. What enzyme is most responsible for browning bananas?






12. Is a disaccharide






13. What does Reichert-Meissert Number measure?






14. How many polypeptide chains make up an antibody?






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






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






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






18. What is a polymorphism?






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






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






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






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






23. Contains the lowest content of water






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






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






26. How is pH defined?






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






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






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






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






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






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






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






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






35. What does MSG stand for?






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






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






38. At what pH is benzoic acid most effective?






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






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






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






42. How does HPLC differ from FPLC?






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






44. How does HPLC differ from FPLC?






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






46. Name one way foam stability can be assessed.






47. What is the Peroxide Value a measure of?






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






49. What are the three stages of oxidative rancidity?






50. 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?