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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. Alar is the trade name for what chemical compound?






2. Name 5 chelating agents used in the food industry.






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






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

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






6. Name three nonpolar polar - and charged amino acids.






7. Name three nonpolar polar - and charged amino acids.






8. Name three non-nutritive sweeteners approved for use in USA?






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






10. Name three factors useful in controlling enzyme activity.






11. Name 3 physical agents capable of denaturing proteins.






12. What is the chemical nature of anthocyanins?






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






14. What enzyme is most responsible for browning bananas?






15. 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






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






17. What is the enzyme that softens tomatoes?






18. 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






19. Does kosmotrophil ion discourage water structure?






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 does MSG stand for?






22. Name 3 factors influencing the rate of lipid oxidation in foods.






23. What is a polymorphism?






24. What is the winterization process for an oil?






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






26. How is pH defined?






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






28. At low water activity What is the main deteriorative concern?






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






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






31. What is the chemical nomenclature for caffeine?






32. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






33. What enzyme causes hyrolytic rancidity in milk?






34. What pigment was first designated as anthocyanins?






35. Is a disaccharide






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






37. What enzyme is most responsible for browning bananas?






38. What are soluble polymers of anhydro-galacturonic acid and its esters called?






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






40. What is the winterization process for an oil?






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






42. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






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






44. What is acid proteolysis?






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






46. How many polypeptide chains make up an antibody?






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






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






49. Contains the lowest content of water






50. Define molarity molality - and normality.







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