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






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






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






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






5. 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






6. What is the chemical nature of anthocyanins?






7. What compounds oxidize to form brown color in fruits and vegetables?






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






9. Contains the lowest content of water






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






11. How does HPLC differ from FPLC?






12. 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






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






14. Define molarity molality - and normality.






15. What does the acronym NPN stand for?






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






17. What is the chemical nomenclature for caffeine?






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






19. What does the 'c' stand for in the equation E=mc2?






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






21. In genetics What is conjugation?






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






23. In what food is butyric acid typically found?






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






25. What pigment was first designated as anthocyanins?






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






27. What are the only phenols approved for use in the microbiological preservation of foods?






28. What is catalase?






29. What is the winterization process for an oil?






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

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






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






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






34. Name two reasons why fats are hydrogenated.






35. What is the chemical nature of anthocyanins?






36. Name 3 chemical agents capable of denaturing proteins.






37. What is the Peroxide Value a measure of?






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






39. What is catalase?






40. What is the Peroxide Value a measure of?






41. Name 3 physical agents capable of denaturing proteins.






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






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






44. Name two main gluten proteins.






45. What toxic pigment is found in cottonseed endosperm?






46. Define molarity molality - and normality.






47. Name 3 factors influencing the consistency of commercial fats.






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






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






50. What is surimi?







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