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






2. What enzyme causes hyrolytic rancidity in milk?






3. How is pH defined?






4. What is the enzyme that softens tomatoes?






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






6. What is the major color compound in tomatoes?






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






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






9. Name the most common functional property of phospholipids in food systems.






10. What is the major color compound in tomatoes?






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






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






13. Contains the lowest content of water






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






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






16. Name 3 chemical agents capable of denaturing proteins.






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






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






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






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






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






22. What enzyme causes hyrolytic rancidity in milk?






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






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

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






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






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






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






29. Name the most common functional property of phospholipids in food systems.






30. What is catalase?






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






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






33. What two common compounds are used together as an antioxidative system?






34. What is the winterization process for an oil?






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






36. How do sodium chloride and sucrose affect foam stability?






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






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






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






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






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






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






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






44. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






45. What enzyme is most responsible for browning bananas?






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






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






48. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






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






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