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






2. Name three effects of protein denaturation.






3. Name two main gluten proteins.






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






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






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






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






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






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






10. What is the fundamental driving of electrophoresis?






11. What is the major color compound in tomatoes?






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






13. What ketohexose is most significant to food chemists?






14. Name three factors useful in controlling enzyme activity.






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






16. In what food is butyric acid typically found?






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






18. Name 4 advantages of using enzymes in food processing.






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






20. 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?






21. What is the enzyme responsible for browning in apples and lettuce?






22. Name a naturally occurring protein sweetener.






23. What is catalase?






24. Name one way foam stability can be assessed.






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






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






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






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






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






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






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






32. Name a naturally occurring protein sweetener.






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






34. What enzyme causes hyrolytic rancidity in milk?






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






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






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






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






39. What is the enzyme that softens tomatoes?






40. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






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






42. What is the name given to a mixture of equal parts of Darel Lisomers?






43. What charge will a protein have when the pH of its solution is below at - and above its pKa?






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






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






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






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






48. What enzyme is most responsible for browning bananas?






49. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






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