Test your basic knowledge |

Food 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 does MSG stand for?
A concentrate of microfibrillar proteins of fish muscle.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Prolamines
Monosodium Glutamate

2. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Carmelization and Maillard
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
pH below positive charge; pH at no charge; pH above negative charge
Polyphenoloxidase

3. Name a naturally occurring protein sweetener.
Milk
Thamautin
Non-protein nitrogen
Sodium bicarbonate generates CO2

4. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
Degradation of protein and production of acid from sugar at the same time.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
NaCl (it dissociated to a 2M solution)

5. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Pheophytin forms
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
NaCl (it dissociated to a 2M solution)
Primary butyric acid also caproic acid.

6. When heated ammonium bicarbonate decomposes to form what end products?
It explodes
Ammonia - Water - Carbon Dioxide
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Whole Milk

7. What are proteins which are soluble in 50-80% ethanol known as?
Acetoin
Prolamines
Yes
Sweet - Salty - Sour - and Bitter

8. In the enzyme Taq Polymerase What does Taq stand for?
HPLC has higher pressure than FPLC
Thermus Aqauticus
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Lysine - Arginine - and Histidine

9. At what pH is benzoic acid most effective?
Monosodium Glutamate
45% - 52% - 90%
pH 3-5
20 carbons and 4 double bonds

10. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Gossypol (it is removed during the oil refining process)
Yellow
Thermus Aqauticus
Carmelization and Maillard

11. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
20 carbons and 4 double bonds
Orange Juice

12. Waxes are composed of what two basic chemical entities?
Lysine - Arginine - and Histidine
Fatty Acid (Ester linked) to Fatty Alcohol
Sweet - Salty - Sour - and Bitter
Sweet - Salty - Sour - and Bitter

13. What does Acid Degree Value measure and how is it measured?
Osmosis
RNA transcribed to DNA
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Initiation - Propagation - Termination

14. What does the 'c' stand for in the equation E=mc2?
Initiation - Propagation - and Termination
Covalent (strongest) and Hydrophobic (Weakest)
Speed of Light
Water

15. Name 5 proteins with good foaming properties.
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.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
.05 M HCL
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

16. How many carbon atoms and how many double bonds are there in arachidonic acid?
Degradation of protein and production of acid from sugar at the same time.
20 carbons and 4 double bonds
Sodium chloride reduces foam stability and sucrose improves foam stability.
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

17. 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
Browning of freshly cut surfaces of fruits and vegetables.
Linoleic Acid
Anomeric
Thamautin

18. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Daminozide
Phenylketonuria
Polyphenol Oxidase
14

19. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Anomeric
Erythorbic Acid
Parabens
Water

20. Name 4 advantages of using enzymes in food processing.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Osmosis
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio

21. Name one way foam stability can be assessed.
Browning of freshly cut surfaces of fruits and vegetables.
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.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
pH below positive charge; pH at no charge; pH above negative charge

22. How is pH defined?
Lipase
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Negative log of the hydrogen concentration (mol/l).

23. Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
Plasmids
Fat Oxidation
Pectin Esterase - Polygalacturonase - Pectin Layase

24. What is the Peroxide Value a measure of?
Ascorbic Acid and Citric Acid
Sucrose
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Fat Oxidation

25. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Primary butyric acid also caproic acid.
Polyphenols
Covalent (strongest) and Hydrophobic (Weakest)

26. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Acetoin
Browning of freshly cut surfaces of fruits and vegetables.
Linoleic Acid
Yes

27. What is the acid present in fish oil?
HPLC has higher pressure than FPLC
ERH=100 x Aw
Emulsoids
Arachidonic Acid

28. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Chlocophyllide does not have a phytoltail
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.

29. What is the winterization process for an oil?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

30. Name one way foam stability can be assessed.
Lamellar; Hexagonal I - II; Cubic
DNA transferred by cell to cell contact (bacterial sex).
Acetoin
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.

31. What are the limiting amino acids in corn - potato - and green peas?
Lamellar; Hexagonal I - II; Cubic
Monosodium Glutamate
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

32. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
pH 3-5
Sweet - Salty - Sour - and Bitter

33. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
DNA transferred by cell to cell contact (bacterial sex).
Pectin Esterase
Onions ( or leeks)
Phenylketonuria

34. 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?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
.05 M HCL
Pectin Esterase - Polygalacturonase - Pectin Layase
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

35. What does Reichert-Meissert Number measure?
Fatty Acid (Ester linked) to Fatty Alcohol
Primary butyric acid also caproic acid.
Emulsoids
14

36. What is the chemical nomenclature for caffeine?
Primary butyric acid also caproic acid.
1 - 3 - 7-trimethylxanthine
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Pectin methyl esterase or galacturonase

37. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Polyphenoloxidase
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Thermus Aqauticus
Lipid oxidation

38. Name two reasons why fats are hydrogenated.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
The speed of a molecule is proportional to the surrounding voltage gradient.
Prolamines

39. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
ERH=100 x Aw
Olive Green
.05 M HCL

40. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Ammonia - Water - Carbon Dioxide
They act as catalysts - speeding the polymerization of acrylamide.
Gliadins and Glutenins
Pheophytia does not have magnesium in porphyrin ring.

41. At what pH is benzoic acid most effective?
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
pH 3-5
ERH=100 x Aw
Emulsification

42. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Capsaicin
Chitin
Parabens

43. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Parabens
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Racemic Mixture
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

44. What is the acid present in fish oil?
Fat Oxidation
Arachidonic Acid
RNA transcribed to DNA
Emulsification

45. What does Acid Degree Value measure and how is it measured?
.05
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
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.
pH 3-5

46. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Yellow
Two aldehydes
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Cis

47. What are proteins which are soluble in 50-80% ethanol known as?
14
Prolamines
Thickener in foods
Onions ( or leeks)

48. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Pheophytin forms
The speed of a molecule is proportional to the surrounding voltage gradient.
Onions ( or leeks)
Covalent (strongest) and Hydrophobic (Weakest)

49. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Emulsification
Daminozide
20 carbons and 4 double bonds

50. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Four
RNA transcribed to DNA
Oil in Water
Pectin methyl esterase or galacturonase

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Food Chemistry

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests