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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. Is a disaccharide






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






3. In genetics What is conjugation?






4. What ketohexose is most significant to food chemists?






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






6. What is the chemical nature of anthocyanins?






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






8. Define molarity molality - and normality.






9. 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?






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






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






12. Define molarity molality - and normality.






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






14. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?






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






16. What two types of compounds are joined with an ester bond to make a wax?






17. Name two main gluten proteins.






18. What is the major color compound in tomatoes?






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






20. What enzyme causes hyrolytic rancidity in milk?






21. What is the name given to a mixture of equal parts of Darel Lisomers?






22. What is the major color compound in tomatoes?






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






24. What is a polymorphism?






25. 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






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






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






28. How is pH defined?






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






30. 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






31. What is the fundamental driving of electrophoresis?






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






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






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






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






36. 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






37. What is the chemical nomenclature for caffeine?






38. What is the winterization process for an oil?






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






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






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






43. Name the three positively charged amino acids.






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






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






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






47. 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






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






49. What happens to chlorophyll on heating?






50. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?