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






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






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






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






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






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






7. What does Acid Degree Value measure and how is it measured?






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






9. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






10. Does kosmotrophil ion discourage water structure?






11. Name 3 chemical agents capable of denaturing proteins.






12. What are proteins which are soluble in 50-80% ethanol known as?






13. How does ERH relate to water activity?






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






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






16. Name two non-enzymatic browning reactions.






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






18. What are proteins which are soluble in 50-80% ethanol known as?






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






20. 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






21. What is Carboxy-methyl cellulose often used for?






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






23. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






24. What is the chemical nomenclature for caffeine?






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






26. Are sorbitol and mannitol sweet?






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






28. What toxic pigment is found in cottonseed endosperm?






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






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






31. In what food is butyric acid typically found?






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






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






34. What is a polymorphism?






35. What are the three stages of oxidative rancidity?






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

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






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






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






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






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






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






43. Name three effects of protein denaturation.






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






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






46. Does kosmotrophil ion discourage water structure?






47. What is the major color compound in tomatoes?






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






49. Name 3 factors influencing the consistency of commercial fats.






50. What does MSG stand for?







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