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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Onions ( or leeks)
Cis
A concentrate of microfibrillar proteins of fish muscle.
Olive Green
2. 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
Speed of Light
Parabens
Browning of freshly cut surfaces of fruits and vegetables.
Phenylketonuria
3. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Fat Oxidation
Whole Milk
Polyphenol Oxidase
4. What are the four basic flavors perceived by the tongue?
ERH=100 x Aw
Racemic Mixture
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Sweet - Salty - Sour - and Bitter
5. What two common compounds are used together as an antioxidative system?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Acetoin
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Ascorbic Acid and Citric Acid
6. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
.05
Erythorbic Acid
7. In what food is butyric acid typically found?
Lysine - Arginine - and Histidine
Initiation - Propagation - Termination
Milk
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
8. What is the chemical nomenclature for caffeine?
Oil in Water
Acsulfame-K - Saccharin - Cyclamate - Aspartame
.05
1 - 3 - 7-trimethylxanthine
9. What is the chemical nature of anthocyanins?
.05 M HCL
Onions ( or leeks)
Glycosides of anthocyanidins
Daminozide
10. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Degradation of protein and production of acid from sugar at the same time.
Pectin methyl esterase or galacturonase
11. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
A concentrate of microfibrillar proteins of fish muscle.
Pheophytia does not have magnesium in porphyrin ring.
Ascorbic Acid and Citric Acid
12. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Browning of freshly cut surfaces of fruits and vegetables.
Oil in Water
13. What happens to chlorophyll on heating?
Pheophytin forms
Fatty Acid (Ester linked) to Fatty Alcohol
They act as catalysts - speeding the polymerization of acrylamide.
Pectins
14. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
pH below positive charge; pH at no charge; pH above negative charge
Yes
Polyphenol Oxidase
15. Peptide bond formation results in the formation of what secondary compound?
Thamautin
Water
RNA transcribed to DNA
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
16. What is acid proteolysis?
Daminozide
NaCl (it dissociated to a 2M solution)
pH 3-5
Degradation of protein and production of acid from sugar at the same time.
17. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Phenylketonuria
Capsaicin
Emulsification
18. Peptide bond formation results in the formation of what secondary compound?
Lipase
Water
Emulsification
Polyphenol Oxidase
19. What two common compounds are used together as an antioxidative system?
A concentrate of microfibrillar proteins of fish muscle.
Racemic Mixture
Initiation - Propagation - and Termination
Ascorbic Acid and Citric Acid
20. What is the Peroxide Value a measure of?
Fat Oxidation
Pheophytin forms
Monosodium Glutamate
Anomeric
21. Alar is the trade name for what chemical compound?
Erythorbic Acid
Phenylketonuria
Blue pigment in flowers
Daminozide
22. Name the three positively charged amino acids.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Orange Juice
They act as catalysts - speeding the polymerization of acrylamide.
Lysine - Arginine - and Histidine
23. What compounds oxidize to form brown color in fruits and vegetables?
DNA transferred by cell to cell contact (bacterial sex).
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Polyphenols
Polyphenol Oxidase
24. What two types of compounds are joined with an ester bond to make a wax?
Water
Sodium chloride reduces foam stability and sucrose improves foam stability.
Fatty Acid and Alcohol
Chlocophyllide does not have a phytoltail
25. Name a commonly used household chemical leavening agent and the gas it generates.
Emulsoids
Speed of Light
Sodium bicarbonate generates CO2
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
26. What happens to chlorophyll on heating?
Covalent (strongest) and Hydrophobic (Weakest)
Troponins and Tropomyosin
Sweet - Salty - Sour - and Bitter
Pheophytin forms
27. What is the structural difference between chlorophyll and chlocophyllide?
Phenophylin
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Chlocophyllide does not have a phytoltail
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
28. What are the three main steps in the autooxidation of lipids?
Polyphenol Oxidase
Initiation - Propagation - Termination
Racemic Mixture
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
29. Alar is the trade name for what chemical compound?
Water
Pectin Esterase - Polygalacturonase - Pectin Layase
Daminozide
Pectin methylesterase & polygalacturonase
30. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Onions ( or leeks)
Lycopenes
Whole Milk
31. How many carbon atoms and how many double bonds are there in arachidonic acid?
Milk
Primary butyric acid also caproic acid.
Ammonia - Water - Carbon Dioxide
20 carbons and 4 double bonds
32. Name a commonly used household chemical leavening agent and the gas it generates.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Aspartic Acid and Phenylalanine
Oil in Water
Sodium bicarbonate generates CO2
33. What is the acid present in fish oil?
Olive Green
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Arachidonic Acid
.05 M HCL
34. Name 5 proteins with good foaming properties.
Arachidonic Acid
Carmelization and Maillard
Lamellar; Hexagonal I - II; Cubic
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
35. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
Thamautin
Arachidonic Acid
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
36. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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37. What is surimi?
Pectin Esterase
45% - 52% - 90%
Onions ( or leeks)
A concentrate of microfibrillar proteins of fish muscle.
38. What is the chemical nature of anthocyanins?
Initiation - Propagation - Termination
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Onions ( or leeks)
Glycosides of anthocyanidins
39. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
They act as catalysts - speeding the polymerization of acrylamide.
Gliadins and Glutenins
40. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Covalent (strongest) and Hydrophobic (Weakest)
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
41. Name one way foam stability can be assessed.
Pectins
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Blue pigment in flowers
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
42. How many polypeptide chains make up an antibody?
Osmosis
Pectin Esterase - Polygalacturonase - Pectin Layase
Four
Covalent (strongest) and Hydrophobic (Weakest)
43. What metabolic end product does the Voges-Proskauer test detect?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Carrageenan
Acetoin
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
44. In the enzyme Taq Polymerase What does Taq stand for?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lamellar; Hexagonal I - II; Cubic
Thermus Aqauticus
45. What are two common reducing agents that break disulfide bonds in proteins?
Ascorbic Acid and Citric Acid
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Capsaicin
Aspartic Acid and Phenylalanine
46. Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Bright green
47. What is the name given to a mixture of equal parts of Darel Lisomers?
Fatty Acid (Ester linked) to Fatty Alcohol
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Racemic Mixture
Arachidonic Acid
48. What is the protein efficiency ratio (PER) of casein?
2.5
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Gliadins and Glutenins
Pectin methylesterase & polygalacturonase
49. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Two aldehydes
Initiation - Propagation - Termination
Phenylketonuria
50. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Erythorbic Acid
.05 M HCL
A concentrate of microfibrillar proteins of fish muscle.