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. Name three factors useful in controlling enzyme activity.






2. What enzyme causes hyrolytic rancidity in milk?






3. 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?






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






5. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






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






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






8. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






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






10. Is a disaccharide






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






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






13. What are the three stages of oxidative rancidity?






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






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






16. Name two main gluten proteins.






17. In genetics What is conjugation?






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






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






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






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






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






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






24. How is pH defined?






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






26. What is the protein efficiency ratio (PER) of casein?






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






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






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






30. What effect would the addition of sodium bicarbonate have to chocolate?






31. What pigment was first designated as anthocyanins?






32. Name two enzymes that are involved in softening fruits.






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






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






35. Name a naturally occurring protein sweetener.






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






37. What does MSG stand for?






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






39. How does HPLC differ from FPLC?






40. What effect would the addition of sodium bicarbonate have to chocolate?






41. What two enzymes degrade pectic substances?






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






43. What is acid proteolysis?






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






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






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






47. 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?






48. What pigment was first designated as anthocyanins?






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






50. In what food is butyric acid typically found?