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. How is pH defined?






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






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






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






5. What is the Peroxide Value a measure of?






6. What compounds oxidize to form brown color in fruits and vegetables?






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






8. What is the acid present in fish oil?






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






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






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






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






13. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






14. How is pH defined?






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






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






17. Name one way foam stability can be assessed.






18. Name two reasons why fats are hydrogenated.






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






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






21. Name three effects of protein denaturation.






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






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






24. What are the fructose contents in commercial HFCS products.






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






26. What is the name of the degradation compound of chlorophyll?






27. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






29. Name a naturally occurring protein sweetener.






30. What enzyme is most responsible for browning bananas?






31. What is a polymorphism?






32. What two enzymes degrade pectic substances?






33. What is the winterization process for an oil?






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






35. Name 3 chemical agents capable of denaturing proteins.






36. What happens to chlorophyll on heating?






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






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






39. What are soluble polymers of anhydro-galacturonic acid and its esters called?






40. Name a naturally occurring protein sweetener.






41. What is the chemical nomenclature for caffeine?






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






43. At what pH is benzoic acid most effective?






44. What toxic pigment is found in cottonseed endosperm?






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






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






47. What does MSG stand for?






48. During freezing What are the two stages in the crystallization process?






49. What is catalase?






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