Test your basic knowledge |

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. Alar is the trade name for what chemical compound?






2. What happens to chlorophyll on heating?






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






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






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






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






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






8. What two enzymes degrade pectic substances?






9. What is a polymorphism?






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






11. Name two non-enzymatic browning reactions.






12. What effect would the addition of sodium bicarbonate have to chocolate?






13. Name one way foam stability can be assessed.






14. Name two reasons why fats are hydrogenated.






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






16. 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?






17. How many polypeptide chains make up an antibody?






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






22. 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






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






24. How many polypeptide chains make up an antibody?






25. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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






27. At what pH is benzoic acid most effective?






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






29. Name two non-enzymatic browning reactions.






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






31. What does the acronym NPN stand for?






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






33. Does kosmotrophil ion discourage water structure?






34. How is pH defined?






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






36. Name the strongest biochemical bond and the weakest biochemical bond.






37. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






38. 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






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






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






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






42. What pigment was first designated as anthocyanins?






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






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






45. What does MSG stand for?






46. What is surimi?






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






48. Name the strongest biochemical bond and the weakest biochemical bond.






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






50. Name three factors useful in controlling enzyme activity.






Can you answer 50 questions in 15 minutes?



Let me suggest you:



Major Subjects



Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Most popular tests