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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. 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?






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






3. What is acid proteolysis?






4. Name one way foam stability can be assessed.






5. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






6. Name three factors useful in controlling enzyme activity.






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






8. In what food is butyric acid typically found?






9. At what pH is benzoic acid most effective?






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






11. Name 3 physical agents capable of denaturing proteins.






12. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






13. What happens to chlorophyll on heating?






14. What is the acid present in fish oil?






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






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






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






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






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






20. Name 3 physical agents capable of denaturing proteins.






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






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






23. What does Reichert-Meissert Number measure?






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






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






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






27. Name the two components that comprise the relaxing factor in muscle fibers.






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






29. What is the main class of color compounds found in raspberries?






30. What is the Peroxide Value a measure of?






31. What is the major color compound in tomatoes?






32. What does the 'c' stand for in the equation E=mc2?






33. Contains the lowest content of water






34. Name 3 chemical agents capable of denaturing proteins.






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






36. What is the fundamental driving of electrophoresis?






37. What is a polymorphism?






38. Does kosmotrophil ion discourage water structure?






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






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






41. What is the acid present in fish oil?






42. 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






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






44. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






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






46. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






47. 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






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






49. Name 3 chemical agents capable of denaturing proteins.






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