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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 the strongest biochemical bond and the weakest biochemical bond.






2. In genetics What is conjugation?






3. What is a polymorphism?






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






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






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






7. Name three factors useful in controlling enzyme activity.






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






9. What are the three stages of oxidative rancidity?






10. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






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






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






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






14. In genetics What is conjugation?






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






16. How is pH defined?






17. Name 3 physical agents capable of denaturing proteins.






18. What charge will a protein have when the pH of its solution is below at - and above its pKa?






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

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






21. What is the chemical nature of anthocyanins?






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






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






24. What is the major color compound in tomatoes?






25. At what pH is benzoic acid most effective?






26. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






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






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






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






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






31. What happens to chlorophyll on heating?






32. Is a disaccharide






33. What does the acronym NPN stand for?






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






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






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






37. How many polypeptide chains make up an antibody?






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






39. During freezing What are the two stages in the crystallization process?






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






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






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






43. Name two reasons why fats are hydrogenated.






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






45. How many polypeptide chains make up an antibody?






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






47. What does MSG stand for?






48. Define molarity molality - and normality.






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






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