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. What is the chemical nature of anthocyanins?






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






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






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






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






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






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






8. Name two non-enzymatic browning reactions.






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






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






11. What is surimi?






12. How many polypeptide chains make up an antibody?






13. What enzyme is most responsible for browning bananas?






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






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






16. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?






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






18. What is the winterization process for an oil?






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






20. Name one way foam stability can be assessed.






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






22. 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?






23. Name two main gluten proteins.






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






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






26. Contains the lowest content of water






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






28. What ketohexose is most significant to food chemists?






29. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






30. What is acid proteolysis?






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






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






33. What enzyme causes hyrolytic rancidity in milk?






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






35. Name one way foam stability can be assessed.






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






37. What is the structural difference between chlorophyll and pheophytia?






38. What does MSG stand for?






39. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






40. What is the main class of color compounds found in raspberries?






41. Name two non-enzymatic browning reactions.






42. What is the structural difference between chlorophyll and pheophytia?






43. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






44. What is the winterization process for an oil?






45. How does ERH relate to water activity?






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






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






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






49. Give one word for a carbon atom involved in hemiacetal or acetal formation.






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