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 two common compounds are used together as an antioxidative system?






2. In genetics What is conjugation?






3. What enzyme is most responsible for browning bananas?






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






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






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






7. What is the winterization process for an oil?






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






9. At what pH is benzoic acid most effective?






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






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






12. Contains the lowest content of water






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






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






15. What is acid proteolysis?






16. What is the chemical nomenclature for caffeine?






17. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






19. How many polypeptide chains make up an antibody?






20. How is pH defined?






21. Name two main gluten proteins.






22. What two enzymes degrade pectic substances?






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






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






25. Are sorbitol and mannitol sweet?






26. What does Reichert-Meissert Number measure?






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






28. What is the Peroxide Value a measure of?






29. Does kosmotrophil ion discourage water structure?






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






31. Name three effects of protein denaturation.






32. Name 5 proteins with good foaming properties.






33. What are the three stages of oxidative rancidity?






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






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






36. What is the chemical nature of anthocyanins?






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






38. What is the name of the degradation compound of chlorophyll?






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






40. What are the fructose contents in commercial HFCS products.






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






42. Name three effects of protein denaturation.






43. What does the acronym NPN stand for?






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






45. What is the major color compound in tomatoes?






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






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






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






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






50. What are the fructose contents in commercial HFCS products.