SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Food Chemistry
Start Test
Study First
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. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Oil in Water
Covalent (strongest) and Hydrophobic (Weakest)
Anomeric
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
2. What does Reichert-Meissert Number measure?
Chlocophyllide does not have a phytoltail
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Whole Milk
Primary butyric acid also caproic acid.
3. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Primary butyric acid also caproic acid.
RNA transcribed to DNA
Capsaicin
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
4. Name three nonpolar polar - and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
14
Sucrose
Capsaicin
5. What are proteins which are soluble in 50-80% ethanol known as?
Thermus Aqauticus
Prolamines
Thermus Aqauticus
2.5
6. Name 5 chelating agents used in the food industry.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Carrageenan
Fat Oxidation
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
7. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
Non-protein nitrogen
Ascorbic Acid and Citric Acid
D: None of the above
8. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
9. How many polypeptide chains make up an antibody?
Monosodium Glutamate
Carmelization and Maillard
Troponins and Tropomyosin
Four
10. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
RNA transcribed to DNA
Bitter
Thickener in foods
Carrageenan
11. Will lipid oxidation be higher at a water activity of .05 or .5?
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
.05
pH 3-5
12. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Thamautin
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Plasmids
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
13. What is the enzyme that softens tomatoes?
Pectin Esterase
Milk
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Carmelization and Maillard
14. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Ascorbic Acid and Citric Acid
Initiation - Propagation - Termination
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Phenylketonuria
15. What does MSG stand for?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Monosodium Glutamate
Emulsification
Non-protein nitrogen
16. What is Carboxy-methyl cellulose often used for?
Arachidonic Acid
Prolamines
They act as catalysts - speeding the polymerization of acrylamide.
Thickener in foods
17. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
pH 3-5
Fatty Acid (Ester linked) to Fatty Alcohol
Prolamines
18. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Osmosis
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
2.5
Monosodium Glutamate
19. What does MSG stand for?
Monosodium Glutamate
Thermus Aqauticus
Whole Milk
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
20. What metabolic end product does the Voges-Proskauer test detect?
Acetoin
Capsaicin
Lamellar; Hexagonal I - II; Cubic
Monosodium Glutamate
21. Does kosmotrophil ion discourage water structure?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Degradation of protein and production of acid from sugar at the same time.
No
Initiation - Propagation - Termination
22. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Sodium chloride reduces foam stability and sucrose improves foam stability.
DNA transferred by cell to cell contact (bacterial sex).
Carrageenan
pH 3-5
23. What is the geometric configuration of double bonds in most natural fatty acids?
45% - 52% - 90%
Nucleation or crystal formation and crystal growth.
Cis
Troponins and Tropomyosin
24. What are the only phenols approved for use in the microbiological preservation of foods?
Oil in Water
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Parabens
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
25. What is the major color compound in tomatoes?
Gliadins and Glutenins
Lycopenes
Cis
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
26. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Cis
45% - 52% - 90%
RNA transcribed to DNA
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
27. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Polyphenoloxidase
Acetoin
Speed of Light
Fat Oxidation
28. How many carbon atoms are there in the fatty acid myristic acid?
14
Four
Whole Milk
ERH=100 x Aw
29. What enzyme is most responsible for browning bananas?
Capsaicin
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Initiation - Propagation - Termination
Polyphenol Oxidase
30. Name three nonpolar polar - and charged amino acids.
.05 M HCL
RNA transcribed to DNA
Initiation - Propagation - and Termination
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
31. During freezing What are the two stages in the crystallization process?
Nucleation or crystal formation and crystal growth.
Daminozide
Fatty Acid (Ester linked) to Fatty Alcohol
Covalent (strongest) and Hydrophobic (Weakest)
32. Is a disaccharide
Sucrose
DNA transferred by cell to cell contact (bacterial sex).
Water
Lipid oxidation
33. Alar is the trade name for what chemical compound?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Covalent (strongest) and Hydrophobic (Weakest)
Daminozide
Gossypol (it is removed during the oil refining process)
34. What are the three stages of oxidative rancidity?
Nucleation or crystal formation and crystal growth.
Four
Ascorbic Acid and Citric Acid
Initiation - Propagation - and Termination
35. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
.05 M HCL
ERH=100 x Aw
Anthocyanins
36. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
Water
Cis
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
37. Alar is the trade name for what chemical compound?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Blue pigment in flowers
Racemic Mixture
Daminozide
38. How many polypeptide chains make up an antibody?
Osmosis
Carrageenan
Four
Thamautin
39. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Fatty Acid and Alcohol
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Yellow
An enzyme that converts hydrogen peroxide to water plus oxygen.
40. How can a molecular weight of protein - DNA - and RNA be determined?
45% - 52% - 90%
Nucleation or crystal formation and crystal growth.
Lysine - Arginine - and Histidine
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
41. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Yellow
Osmosis
Chlocophyllide does not have a phytoltail
RNA transcribed to DNA
42. Name two enzymes that are involved in softening fruits.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Linoleic Acid
Pectin Esterase - Polygalacturonase - Pectin Layase
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
43. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Monosodium Glutamate
Gliadins and Glutenins
Yes
44. What is the protein efficiency ratio (PER) of casein?
Pheophytin forms
ERH=100 x Aw
2.5
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
45. What two types of compounds are joined with an ester bond to make a wax?
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Fatty Acid and Alcohol
Pectin methylesterase & polygalacturonase
20 carbons and 4 double bonds
46. What are the limiting amino acids in corn - potato - and green peas?
Tryptophan
Blue pigment in flowers
Prolamines
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
47. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Erythorbic Acid
Anthocyanins
Bright green
48. What is the winterization process for an oil?
Pectin methylesterase & polygalacturonase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Covalent (strongest) and Hydrophobic (Weakest)
Plasmids
49. Alar is the trade name for what chemical compound?
Chlocophyllide does not have a phytoltail
Negative log of the hydrogen concentration (mol/l).
Anthocyanins
Daminozide
50. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
No
Aspartic Acid and Phenylalanine