SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Name two enzymes that are involved in softening fruits.
Pectin Esterase - Polygalacturonase - Pectin Layase
Tryptophan
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
2. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Polyphenols
Four
Fructose
Phenylketonuria
3. What is the enzyme that softens tomatoes?
Orange Juice
Pectin Esterase
Sucrose
D: None of the above
4. What is catalase?
Ascorbic Acid and Citric Acid
Parabens
Primary butyric acid also caproic acid.
An enzyme that converts hydrogen peroxide to water plus oxygen.
5. Does kosmotrophil ion discourage water structure?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Four
No
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
6. What two enzymes degrade pectic substances?
Emulsoids
Pectin methylesterase & polygalacturonase
Milk
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
7. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Initiation - Propagation - and Termination
It explodes
Gliadins and Glutenins
Bitter
8. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
It explodes
Pectin methyl esterase or galacturonase
Fatty Acid and Alcohol
9. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Pectin Esterase - Polygalacturonase - Pectin Layase
Two aldehydes
No
V=IR and P=VI or I x I x are
10. What is the major color compound in tomatoes?
Daminozide
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Lycopenes
A concentrate of microfibrillar proteins of fish muscle.
11. What does the iodine value measure and how is it measured?
Bright green
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lipid oxidation
Degradation of protein and production of acid from sugar at the same time.
12. What enzyme causes hyrolytic rancidity in milk?
Fructose
Fatty Acid and Alcohol
Lipase
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
13. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Speed of Light
Sodium chloride reduces foam stability and sucrose improves foam stability.
Osmosis
Polyphenol Oxidase
14. Peptide bond formation results in the formation of what secondary compound?
Water
Linoleic Acid
Thermus Aqauticus
Ascorbic Acid and Citric Acid
15. Name one way foam stability can be assessed.
Troponins and Tropomyosin
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.
Thickener in foods
Lysine - Arginine - and Histidine
16. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Pectin methylesterase & polygalacturonase
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Tryptophan
Polyphenol Oxidase
17. Will lipid oxidation be higher at a water activity of .05 or .5?
Glycosides of anthocyanidins
.05
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Yes
18. Waxes are composed of what two basic chemical entities?
A concentrate of microfibrillar proteins of fish muscle.
Primary butyric acid also caproic acid.
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.
Fatty Acid (Ester linked) to Fatty Alcohol
19. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
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
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
20. Name three nonpolar polar - and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
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
Thickener in foods
21. What does the acronym NPN stand for?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Non-protein nitrogen
Pectin Esterase - Polygalacturonase - Pectin Layase
Two aldehydes
22. Does kosmotrophil ion discourage water structure?
No
Monosodium Glutamate
20 carbons and 4 double bonds
Water
23. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Pectin methylesterase & polygalacturonase
Fatty Acid and Alcohol
Plasmids
Acsulfame-K - Saccharin - Cyclamate - Aspartame
24. What enzyme is most responsible for browning bananas?
A concentrate of microfibrillar proteins of fish muscle.
Arachidonic Acid
Polyphenol Oxidase
.05 M HCL
25. Contains the lowest content of water
Lipase
Cis
Non-protein nitrogen
Whole Milk
26. Name the most common functional property of phospholipids in food systems.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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
Phenophylin
Emulsification
27. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Emulsoids
.05
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
28. What is the Peroxide Value a measure of?
Daminozide
NaCl (it dissociated to a 2M solution)
Fat Oxidation
Capsaicin
29. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
They act as catalysts - speeding the polymerization of acrylamide.
Chitin
Ammonia - Water - Carbon Dioxide
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
30. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
It explodes
Pectin Esterase - Polygalacturonase - Pectin Layase
NaCl (it dissociated to a 2M solution)
31. What ketohexose is most significant to food chemists?
Chitin
Fructose
Olive Green
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
32. Name the two components that comprise the relaxing factor in muscle fibers.
Browning of freshly cut surfaces of fruits and vegetables.
No
Troponins and Tropomyosin
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
33. What are two common reducing agents that break disulfide bonds in proteins?
Racemic Mixture
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Two aldehydes
34. Are sorbitol and mannitol sweet?
Polyphenol Oxidase
Ammonia - Water - Carbon Dioxide
Water
Yes
35. What two common compounds are used together as an antioxidative system?
Lamellar; Hexagonal I - II; Cubic
Ascorbic Acid and Citric Acid
Gossypol (it is removed during the oil refining process)
pH below positive charge; pH at no charge; pH above negative charge
36. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Osmosis
Speed of Light
Daminozide
Onions ( or leeks)
37. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Cis
Emulsoids
No
38. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Ammonia - Water - Carbon Dioxide
Racemic Mixture
Plasmids
Daminozide
39. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
2.5
Carmelization and Maillard
Prolamines
40. Name the strongest biochemical bond and the weakest biochemical bond.
45% - 52% - 90%
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Thermus Aqauticus
Covalent (strongest) and Hydrophobic (Weakest)
41. What is Carboxy-methyl cellulose often used for?
Thickener in foods
Troponins and Tropomyosin
Emulsification
Two aldehydes
42. What does Acid Degree Value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Onions ( or leeks)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
D: None of the above
43. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
44. What are soluble polymers of anhydro-galacturonic acid and its esters called?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Pectins
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
They act as catalysts - speeding the polymerization of acrylamide.
45. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Capsaicin
Osmosis
Yellow
46. What are 3 mesomorphic structures associated with lipids in the liquid state?
Sodium bicarbonate generates CO2
Lamellar; Hexagonal I - II; Cubic
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
47. What is the geometric configuration of double bonds in most natural fatty acids?
HPLC has higher pressure than FPLC
Nucleation or crystal formation and crystal growth.
Lipase
Cis
48. Name two non-enzymatic browning reactions.
Daminozide
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Carmelization and Maillard
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
49. Name a naturally occurring protein sweetener.
Fat Oxidation
Thamautin
Yellow
RNA transcribed to DNA
50. How many carbon atoms are there in the fatty acid myristic acid?
Yellow
Osmosis
Orange Juice
14
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
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
Browse all subjects
Browse all tests
Most popular tests