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 pigment was first designated as anthocyanins?






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






3. What ketohexose is most significant to food chemists?






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






5. How does ERH relate to water activity?






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






7. Name two enzymes that are involved in softening fruits.






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






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






10. What is the major color compound in tomatoes?






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






12. What enzyme is most responsible for browning bananas?






13. 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






14. In what food is butyric acid typically found?






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






16. How is pH defined?






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






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






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






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






21. What is the acid present in fish oil?






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






23. What enzyme causes hyrolytic rancidity in milk?






24. Does kosmotrophil ion discourage water structure?






25. Are sorbitol and mannitol sweet?






26. 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?






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






28. 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






29. In what food is butyric acid typically found?






30. What enzyme is most responsible for browning bananas?






31. What is the enzyme that softens tomatoes?






32. What is catalase?






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






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






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






36. Name 3 physical agents capable of denaturing proteins.






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






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






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






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






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






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






43. In genetics What is conjugation?






44. At what pH is benzoic acid most effective?






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






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






47. How does HPLC differ from FPLC?






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






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






50. What is the chemical nature of anthocyanins?