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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 is Ohm's Law and What is Power Equation?






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






3. How is pH defined?






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






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






6. Define molarity molality - and normality.






7. Name 4 advantages of using enzymes in food processing.






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






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






10. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






12. Name one way foam stability can be assessed.






13. What is the Peroxide Value a measure of?






14. Name a naturally occurring protein sweetener.






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






16. Are sorbitol and mannitol sweet?






17. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips






18. Name two non-enzymatic browning reactions.






19. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






21. What is the major color compound in tomatoes?






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






23. Name a naturally occurring protein sweetener.






24. What is the enzyme that softens tomatoes?






25. What is surimi?






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






27. What is the acid present in fish oil?






28. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






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






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






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






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






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






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






35. How does ERH relate to water activity?






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






37. Name 3 chemical agents capable of denaturing proteins.






38. What two enzymes degrade pectic substances?






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






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






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






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






43. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips






44. Name two reasons why fats are hydrogenated.






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






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






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






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






49. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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50. What is the chemical nomenclature for caffeine?