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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. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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

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3. Name the three positively charged amino acids.






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






5. Name three factors useful in controlling enzyme activity.






6. What does the acronym NPN stand for?






7. How is pH defined?






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






9. What is the chemical nomenclature for caffeine?






10. In what food is butyric acid typically found?






11. What is the fundamental driving of electrophoresis?






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






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






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






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






16. What are colloids that are stabilized by a layer of solvation called?






17. What is the winterization process for an oil?






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






19. 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






20. Name 3 chemical agents capable of denaturing proteins.






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






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






23. Is a disaccharide






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






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






26. What two enzymes degrade pectic substances?






27. Define molarity molality - and normality.






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






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






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






31. What is the chemical nomenclature for caffeine?






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






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






34. What toxic pigment is found in cottonseed endosperm?






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






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






37. Contains the lowest content of water






38. Name three effects of protein denaturation.






39. How does HPLC differ from FPLC?






40. What is the enzyme that softens tomatoes?






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






42. Name two main gluten proteins.






43. What happens to chlorophyll on heating?






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






45. How does ERH relate to water activity?






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






47. What is the name given to a mixture of equal parts of Darel Lisomers?






48. Name 3 chemical agents capable of denaturing proteins.






49. What is the acid present in fish oil?






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