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






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






3. What does the saponification value measure and how is it measured?






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






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






6. 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






7. What is catalase?






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






9. What toxic pigment is found in cottonseed endosperm?






10. 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






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






12. Name one way foam stability can be assessed.






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






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






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






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






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






18. Name three factors useful in controlling enzyme activity.






19. Name three effects of protein denaturation.






20. What enzyme causes hyrolytic rancidity in milk?






21. What are the four basic flavors perceived by the tongue?






22. What enzyme is most responsible for browning bananas?






23. What happens to chlorophyll on heating?






24. Name two non-enzymatic browning reactions.






25. What happens to chlorophyll on heating?






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






27. Which two amino acids is the aspartame derived from?






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






29. What are the three main steps in the autooxidation of lipids?






30. What ketohexose is most significant to food chemists?






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






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






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






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






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






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






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






38. Name 3 chemical agents capable of denaturing proteins.






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






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






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






42. During freezing What are the two stages in the crystallization process?






43. What is the acid present in fish oil?






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






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






46. Name two non-enzymatic browning reactions.






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






48. Name a naturally occurring protein sweetener.






49. What is a polymorphism?






50. At low water activity What is the main deteriorative concern?







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