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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 two enzymes that are involved in softening fruits.






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






3. What is the enzyme that softens tomatoes?






4. What is catalase?






5. Does kosmotrophil ion discourage water structure?






6. What two enzymes degrade pectic substances?






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






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






9. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






10. What is the major color compound in tomatoes?






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






12. What enzyme causes hyrolytic rancidity in milk?






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






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






15. Name one way foam stability can be assessed.






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






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






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






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






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






21. What does the acronym NPN stand for?






22. Does kosmotrophil ion discourage water structure?






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






24. What enzyme is most responsible for browning bananas?






25. Contains the lowest content of water






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






27. What does the saponification value measure and how is it measured?






28. What is the Peroxide Value a measure of?






29. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






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






31. What ketohexose is most significant to food chemists?






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






33. What are two common reducing agents that break disulfide bonds in proteins?






34. Are sorbitol and mannitol sweet?






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






36. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






37. How is pH defined?






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






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






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






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






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






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

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44. What are soluble polymers of anhydro-galacturonic acid and its esters called?






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






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






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






48. Name two non-enzymatic browning reactions.






49. Name a naturally occurring protein sweetener.






50. How many carbon atoms are there in the fatty acid myristic acid?







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