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






2. What enzyme is most responsible for browning bananas?






3. Name two non-enzymatic browning reactions.






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






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






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






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






8. 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






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






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






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






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






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






14. Name 3 chemical agents capable of denaturing proteins.






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






16. Name three factors useful in controlling enzyme activity.






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






18. Contains the lowest content of water






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






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

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21. What pigment was first designated as anthocyanins?






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






23. How is pH defined?






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






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






26. What is the chemical nomenclature for caffeine?






27. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






28. Name two reasons why fats are hydrogenated.






29. What are two common reducing agents that break disulfide bonds in proteins?






30. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






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






32. What is the chemical nomenclature for caffeine?






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






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






35. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






36. 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






37. Name 5 proteins with good foaming properties.






38. What happens to chlorophyll on heating?






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






40. Will lipid oxidation be higher at a water activity of .05 or .5?






41. What is catalase?






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






43. Define molarity molality - and normality.






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






45. Name one way foam stability can be assessed.






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






47. What is the acid present in fish oil?






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






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






50. What two common compounds are used together as an antioxidative system?






Can you answer 50 questions in 15 minutes?



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