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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. How does HPLC differ from FPLC?






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






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






4. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






5. In what food is butyric acid typically found?






6. At what pH is benzoic acid most effective?






7. What enzyme is most responsible for browning bananas?






8. Name two main gluten proteins.






9. Name two non-enzymatic browning reactions.






10. In genetics What is conjugation?






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






12. In genetics What is conjugation?






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






14. 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?






15. What is the Peroxide Value a measure of?






16. What compounds oxidize to form brown color in fruits and vegetables?






17. How does HPLC differ from FPLC?






18. Name 5 proteins with good foaming properties.






19. What is the chemical nature of anthocyanins?






20. Name a naturally occurring protein sweetener.






21. How does ERH relate to water activity?






22. Name two non-enzymatic browning reactions.






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






24. What is the winterization process for an oil?






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






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






27. What does MSG stand for?






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






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






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






31. Name three effects of protein denaturation.






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






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






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






35. What is the chemical nomenclature for caffeine?






36. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






37. 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






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






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






40. Peptide bond formation results in the formation of what secondary compound?






41. What two types of compounds are joined with an ester bond to make a wax?






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






43. Is a disaccharide






44. Name one way foam stability can be assessed.






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






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






47. Name 3 chemical agents capable of denaturing proteins.






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






49. Name two reasons why fats are hydrogenated.






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







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