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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 three nonpolar polar - and charged amino acids.






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






3. Which two amino acids is the aspartame derived from?






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






5. Are sorbitol and mannitol sweet?






6. 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?






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






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






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






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






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






12. How many polypeptide chains make up an antibody?






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






14. What does MSG stand for?






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






16. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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






18. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






19. Contains the lowest content of water






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






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






22. Define molarity molality - and normality.






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






24. What is the major color compound in tomatoes?






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






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






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

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






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






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






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






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






33. What is the enzyme that softens tomatoes?






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






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






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






37. What is an isomer that is cheaper than Vitamin C?






38. What does Reichert-Meissert Number measure?






39. 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






40. What is the acid present in fish oil?






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






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






43. What are the four basic flavors perceived by the tongue?






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






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






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






47. What pigment was first designated as anthocyanins?






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






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






50. What two enzymes degrade pectic substances?