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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 enzyme responsible for browning in apples and lettuce?






2. Name three factors useful in controlling enzyme activity.






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






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






5. At what pH is benzoic acid most effective?






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






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






8. What is the Peroxide Value a measure of?






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






10. Name a naturally occurring protein sweetener.






11. What is the structural difference between chlorophyll and pheophytia?






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






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






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






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






16. What does Reichert-Meissert Number measure?






17. What does MSG stand for?






18. What enzyme is most responsible for browning bananas?






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






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






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






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






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






24. What pigment was first designated as anthocyanins?






25. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






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






27. What is the acid present in fish oil?






28. 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






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






30. Are sorbitol and mannitol sweet?






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






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






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






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






35. What is the acid present in fish oil?






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






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






38. What are colloids that are stabilized by a layer of solvation called?






39. What is the major color compound in tomatoes?






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






41. What ketohexose is most significant to food chemists?






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






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






44. Name two main gluten proteins.






45. What is the structural difference between chlorophyll and chlocophyllide?






46. What two enzymes degrade pectic substances?






47. What is the name of the degradation compound of chlorophyll?






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






49. How do sodium chloride and sucrose affect foam stability?






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






Can you answer 50 questions in 15 minutes?



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