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






2. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






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






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






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






6. 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?






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






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






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






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






11. Name the three positively charged amino acids.






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






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






14. At what pH is benzoic acid most effective?






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






16. What is catalase?






17. What is the enzyme that softens tomatoes?






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






19. What enzyme causes hyrolytic rancidity in milk?






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






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






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






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






24. How does ERH relate to water activity?






25. 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?






26. Contains the lowest content of water






27. What is the enzyme responsible for browning in apples and lettuce?






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






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






30. Are sorbitol and mannitol sweet?






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






32. How does HPLC differ from FPLC?






33. How can a molecular weight of protein - DNA - and RNA be determined?






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






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






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






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






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






39. Name 3 chemical agents capable of denaturing proteins.






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






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






42. What does Reichert-Meissert Number measure?






43. What does the acronym NPN stand for?






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






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






46. 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






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






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






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






50. What are the three main steps in the autooxidation of lipids?







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