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. Is a disaccharide






2. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






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






4. What happens to chlorophyll on heating?






5. Name one way foam stability can be assessed.






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






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






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






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






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






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






12. Does kosmotrophil ion discourage water structure?






13. What does Reichert-Meissert Number measure?






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






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






16. What ketohexose is most significant to food chemists?






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






18. What is the major color compound in tomatoes?






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






20. What is surimi?






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






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






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






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






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






26. What are the three stages of oxidative rancidity?






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






28. Name two enzymes that are involved in softening fruits.






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






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






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






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






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






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






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






36. What charge will a protein have when the pH of its solution is below at - and above its pKa?






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






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






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






40. Define molarity molality - and normality.






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






42. What two enzymes degrade pectic substances?






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






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






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






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






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






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






49. What does MSG stand for?






50. What is the chemical nomenclature for caffeine?