Test your basic knowledge |

Food 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 is the winterization process for an oil?
Polyphenol Oxidase
Cis
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

2. What are 3 mesomorphic structures associated with lipids in the liquid state?
Gossypol (it is removed during the oil refining process)
Lamellar; Hexagonal I - II; Cubic
Aspartic Acid and Phenylalanine
Arachidonic Acid

3. What is the enzyme that softens tomatoes?
Pectin Esterase
Ascorbic Acid and Citric Acid
DNA transferred by cell to cell contact (bacterial sex).
Olive Green

4. 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
Daminozide
Ascorbic Acid and Citric Acid
D: None of the above
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

5. What happens to chlorophyll on heating?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Sodium bicarbonate generates CO2
Pheophytin forms
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

6. Name the two components that comprise the relaxing factor in muscle fibers.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Troponins and Tropomyosin
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Phenylketonuria

7. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Linoleic Acid
Lycopenes

8. What is the structural difference between chlorophyll and chlocophyllide?
No
Ascorbic Acid and Citric Acid
Carmelization and Maillard
Chlocophyllide does not have a phytoltail

9. How many carbon atoms and how many double bonds are there in arachidonic acid?
pH 3-5
20 carbons and 4 double bonds
Parabens
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

10. What is the protein efficiency ratio (PER) of casein?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
2.5
Initiation - Propagation - and Termination
Primary butyric acid also caproic acid.

11. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
Degradation of protein and production of acid from sugar at the same time.
Plasmids
Lysine - Arginine - and Histidine

12. Name 3 physical agents capable of denaturing proteins.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Phenophylin
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

13. Define molarity molality - and normality.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Pectin Esterase
.05
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

14. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
V=IR and P=VI or I x I x are
Pectin Esterase
Non-protein nitrogen

15. 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?
.05 M HCL
Olive Green
Chitin
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

16. Name three effects of protein denaturation.
Onions ( or leeks)
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Initiation - Propagation - and Termination
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

17. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Whole Milk
Osmosis
Non-protein nitrogen
ERH=100 x Aw

18. What is the major color compound in tomatoes?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Polyphenol Oxidase
Lycopenes
Two aldehydes

19. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
pH below positive charge; pH at no charge; pH above negative charge
Phenophylin
Polyphenol Oxidase

20. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Pectin methyl esterase or galacturonase
Pheophytia does not have magnesium in porphyrin ring.
Initiation - Propagation - and Termination

21. What does the acronym NPN stand for?
Non-protein nitrogen
Polyphenol Oxidase
D: None of the above
Whole Milk

22. Name 3 factors influencing the consistency of commercial fats.
Phenophylin
Pectin Esterase
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Sweet - Salty - Sour - and Bitter

23. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Sucrose
Four
Bitter

24. Name three effects of protein denaturation.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Lysine - Arginine - and Histidine
Thermus Aqauticus
Water

25. What two types of compounds are joined with an ester bond to make a wax?
14
Plasmids
Tryptophan
Fatty Acid and Alcohol

26. In genetics What is conjugation?
They act as catalysts - speeding the polymerization of acrylamide.
DNA transferred by cell to cell contact (bacterial sex).
Nucleation or crystal formation and crystal growth.
Troponins and Tropomyosin

27. What does MSG stand for?
Polyphenoloxidase
Monosodium Glutamate
Parabens
Olive Green

28. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Carmelization and Maillard
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Chitin
Phenophylin

29. Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Ammonia - Water - Carbon Dioxide
Acetoin
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

30. What is surimi?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
RNA transcribed to DNA
Polyphenoloxidase
A concentrate of microfibrillar proteins of fish muscle.

31. How many polypeptide chains make up an antibody?
Plasmids
Four
No
The speed of a molecule is proportional to the surrounding voltage gradient.

32. What are the limiting amino acids in corn - potato - and green peas?
Carmelization and Maillard
ERH=100 x Aw
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
.05 M HCL

33. Name 4 advantages of using enzymes in food processing.
Arachidonic Acid
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
Sucrose
Anthocyanins

34. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
Two aldehydes
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

35. What is the enzyme that softens tomatoes?
Pectin Esterase
Sweet - Salty - Sour - and Bitter
Nucleation or crystal formation and crystal growth.
Thamautin

36. How many carbon atoms are there in the fatty acid myristic acid?
14
Aspartic Acid and Phenylalanine
Troponins and Tropomyosin
Tryptophan

37. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Osmosis
Carrageenan
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Two aldehydes

38. What toxic pigment is found in cottonseed endosperm?
pH 3-5
Pheophytin forms
Browning of freshly cut surfaces of fruits and vegetables.
Gossypol (it is removed during the oil refining process)

39. What ketohexose is most significant to food chemists?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
DNA transferred by cell to cell contact (bacterial sex).
Fructose
Two aldehydes

40. At what pH is benzoic acid most effective?
Yes
Oil in Water
pH 3-5
Negative log of the hydrogen concentration (mol/l).

41. Name three non-nutritive sweeteners approved for use in USA?
Lamellar; Hexagonal I - II; Cubic
It explodes
2.5
Acsulfame-K - Saccharin - Cyclamate - Aspartame

42. Are sorbitol and mannitol sweet?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Yes
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

43. Name the most common functional property of phospholipids in food systems.
Emulsification
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Fatty Acid and Alcohol
Sodium chloride reduces foam stability and sucrose improves foam stability.

44. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Tryptophan
Sweet - Salty - Sour - and Bitter
Thermus Aqauticus

45. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Lipid oxidation
NaCl (it dissociated to a 2M solution)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Water

46. Contains the lowest content of water
Olive Green
Yes
Daminozide
Whole Milk

47. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
Prolamines
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

48. What is acid proteolysis?
DNA transferred by cell to cell contact (bacterial sex).
A concentrate of microfibrillar proteins of fish muscle.
Degradation of protein and production of acid from sugar at the same time.
Aspartic Acid and Phenylalanine

49. What two common compounds are used together as an antioxidative system?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Ascorbic Acid and Citric Acid
An enzyme that converts hydrogen peroxide to water plus oxygen.

50. Is a disaccharide
Degradation of protein and production of acid from sugar at the same time.
.05
The speed of a molecule is proportional to the surrounding voltage gradient.
Sucrose