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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. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






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






3. What does Reichert-Meissert Number measure?






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






5. What does MSG stand for?






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






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






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






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






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






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






12. What is the winterization process for an oil?






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






14. What is the chemical nature of anthocyanins?






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






16. Name 5 proteins with good foaming properties.






17. What is acid proteolysis?






18. What is the major color compound in tomatoes?






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






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






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






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






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






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






25. Name two main gluten proteins.






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






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

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






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






30. 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?






31. What is a polymorphism?






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






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






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






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






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






37. What is the major color compound in tomatoes?






38. What pigment was first designated as anthocyanins?






39. In what food is butyric acid typically found?






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






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






42. What enzyme is most responsible for browning bananas?






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






44. What is the fundamental driving of electrophoresis?






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






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






47. Name the three positively charged amino acids.






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






49. In what food is butyric acid typically found?






50. Is a disaccharide