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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 the structural difference between chlorophyll and chlocophyllide?






2. How is pH defined?






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






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






5. In what food is butyric acid typically found?






6. Define molarity molality - and normality.






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






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






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






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






11. How does ERH relate to water activity?






12. Name one way foam stability can be assessed.






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






14. In what food is butyric acid typically found?






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






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






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






18. At low water activity What is the main deteriorative concern?






19. Name 5 proteins with good foaming properties.






20. Name 5 proteins with good foaming properties.






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






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






23. What are 3 mesomorphic structures associated with lipids in the liquid state?






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






25. Name the three positively charged amino acids.






26. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






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






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






29. What is the enzyme responsible for browning in apples and lettuce?






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






31. 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?






32. What is the enzyme that softens tomatoes?






33. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






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






35. What is acid proteolysis?






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






37. What ketohexose is most significant to food chemists?






38. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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

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






41. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






42. Name three factors useful in controlling enzyme activity.






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






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






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






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






47. What enzyme causes hyrolytic rancidity in milk?






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






49. 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






50. Name three effects of protein denaturation.