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






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






3. How does ERH relate to water activity?






4. 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?






5. In genetics What is conjugation?






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






7. What is the chemical nature of anthocyanins?






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






9. Name three effects of protein denaturation.






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






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






12. Name 3 chemical agents capable of denaturing proteins.






13. Waxes are composed of what two basic chemical entities?






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






15. What enzyme is most responsible for browning bananas?






16. 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






17. How does HPLC differ from FPLC?






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






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






20. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






21. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






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






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






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






26. How is pH defined?






27. Does kosmotrophil ion discourage water structure?






28. What is the geometric configuration of double bonds in most natural fatty acids?






29. What enzyme causes hyrolytic rancidity in milk?






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






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






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






33. Name the three positively charged amino acids.






34. Is a disaccharide






35. What two enzymes degrade pectic substances?






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






37. What is catalase?






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






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






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






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






42. How many polypeptide chains make up an antibody?






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






44. Name three factors useful in controlling enzyme activity.






45. 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






46. What is the winterization process for an oil?






47. What is the chemical nature of anthocyanins?






48. 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






49. How does HPLC differ from FPLC?






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