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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. Is a disaccharide






2. What is the protein efficiency ratio (PER) of casein?






3. What enzyme is most responsible for browning bananas?






4. What is the acid present in fish oil?






5. 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?






6. What does MSG stand for?






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






8. Name two main gluten proteins.






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






10. What is the fundamental driving of electrophoresis?






11. What is surimi?






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






13. What are colloids that are stabilized by a layer of solvation called?






14. Define molarity molality - and normality.






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






16. What charge will a protein have when the pH of its solution is below at - and above its pKa?






17. What are the three stages of oxidative rancidity?






18. Name three effects of protein denaturation.






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






20. What two enzymes degrade pectic substances?






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






22. What enzyme causes hyrolytic rancidity in milk?






23. During freezing What are the two stages in the crystallization process?






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






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






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






27. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






28. 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?






29. 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






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






32. Name two reasons why fats are hydrogenated.






33. What is the Peroxide Value a measure of?






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






35. What is the chemical nature of anthocyanins?






36. What ketohexose is most significant to food chemists?






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






38. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






40. Name 3 chemical agents capable of denaturing proteins.






41. What is surimi?






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






43. What is Ohm's Law and What is Power Equation?






44. What does MSG stand for?






45. What toxic pigment is found in cottonseed endosperm?






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






47. What ketohexose is most significant to food chemists?






48. What compounds oxidize to form brown color in fruits and vegetables?






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






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






Can you answer 50 questions in 15 minutes?



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