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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. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






2. 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?






3. What two enzymes degrade pectic substances?






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






5. Are sorbitol and mannitol sweet?






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






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






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






9. What is the structural difference between chlorophyll and chlocophyllide?






10. What is acid proteolysis?






11. What are the primary secondary - tertiary - and quaternary structures?






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






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






14. What is the chemical nomenclature for caffeine?






15. What metabolic end product does the Voges-Proskauer test detect?






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






17. Name three non-nutritive sweeteners approved for use in USA?






18. How can a molecular weight of protein - DNA - and RNA be determined?






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






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






21. Is a disaccharide






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






23. Name three non-nutritive sweeteners approved for use in USA?






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






25. 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






26. What pigment was first designated as anthocyanins?






27. Name 3 physical agents capable of denaturing proteins.






28. How can a molecular weight of protein - DNA - and RNA be determined?






29. 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?






30. How does ERH relate to water activity?






31. Name 5 chelating agents used in the food industry.






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






33. What is the chemical nomenclature for caffeine?






34. Name one way foam stability can be assessed.






35. Name 3 physical agents capable of denaturing proteins.






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






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






38. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






39. What enzyme is most responsible for browning bananas?






40. Name 3 factors influencing the consistency of commercial fats.






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






42. Name a naturally occurring protein sweetener.






43. What are the three main steps in the autooxidation of lipids?






44. What ketohexose is most significant to food chemists?






45. What is acid proteolysis?






46. Name 3 factors influencing the rate of lipid oxidation in foods.






47. What is the fundamental driving of electrophoresis?






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






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






50. Food additive that could be used to prevent cocoa particles from settling in chocolate milk







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Can you answer 50 questions in 15 minutes?


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