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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. How does ERH relate to water activity?






2. How does ERH relate to water activity?






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






4. Name two reasons why fats are hydrogenated.






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






6. What is the main class of color compounds found in raspberries?






7. What is the Peroxide Value a measure of?






8. What is the winterization process for an oil?






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






10. What is the Peroxide Value a measure of?






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






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






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






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






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






16. What does the acronym NPN stand for?






17. What are the three stages of oxidative rancidity?






18. In what food is butyric acid typically found?






19. What happens to chlorophyll on heating?






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






21. In genetics What is conjugation?






22. Name three effects of protein denaturation.






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






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






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






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






27. What is the acid present in fish oil?






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






29. Name 5 proteins with good foaming properties.






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

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






32. What does MSG stand for?






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






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






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






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






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






38. Name three factors useful in controlling enzyme activity.






39. What is the chemical nature of anthocyanins?






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






41. Name two non-enzymatic browning reactions.






42. What is acid proteolysis?






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






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






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






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






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






48. 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?






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






50. Does kosmotrophil ion discourage water structure?