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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Name three non-nutritive sweeteners approved for use in USA?






2. Name three effects of protein denaturation.






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






4. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






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






6. What are the three stages of oxidative rancidity?






7. What does Reichert-Meissert Number measure?






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






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






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






11. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






12. What is a polymorphism?






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






14. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






15. How can a molecular weight of protein - DNA - and RNA be determined?






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






17. What is an isomer that is cheaper than Vitamin C?






18. In genetics What is conjugation?






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






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






21. What is the winterization process for an oil?






22. How is pH defined?






23. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






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






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






26. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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






28. What enzyme causes hyrolytic rancidity in milk?






29. Alar is the trade name for what chemical compound?






30. Name 3 chemical agents capable of denaturing proteins.






31. How can a molecular weight of protein - DNA - and RNA be determined?






32. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






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






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






35. What is the major color compound in tomatoes?






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






37. Name a commonly used household chemical leavening agent and the gas it generates.






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






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






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






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






42. In the enzyme Taq Polymerase What does Taq stand for?






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






44. What is an isomer that is cheaper than Vitamin C?






45. What does the iodine value measure and how is it measured?






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






47. What is surimi?






48. In what food is butyric acid typically found?






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






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







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