Test your basic knowledge |

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






2. What does HLB stand for and What does a high and low HLB value indicate?






3. What is an isomer that is cheaper than Vitamin C?






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






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






6. 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






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






8. Are sorbitol and mannitol sweet?






9. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






11. Name three effects of protein denaturation.






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






13. In the enzyme Taq Polymerase What does Taq stand for?






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






15. What enzyme is most responsible for browning bananas?






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






17. Name three effects of protein denaturation.






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






19. What are the three stages of oxidative rancidity?






20. What ketohexose is most significant to food chemists?






21. What toxic pigment is found in cottonseed endosperm?






22. Name the three positively charged amino acids.






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






24. Name three factors useful in controlling enzyme activity.






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






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






27. Name a naturally occurring protein sweetener.






28. What toxic pigment is found in cottonseed endosperm?






29. Name two non-enzymatic browning reactions.






30. What two enzymes degrade pectic substances?






31. What does the 'c' stand for in the equation E=mc2?






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






33. Name 4 advantages of using enzymes in food processing.






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






35. At low water activity What is the main deteriorative concern?






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






37. 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?






38. What are the fructose contents in commercial HFCS products.






39. What are the fructose contents in commercial HFCS products.






40. Alar is the trade name for what chemical compound?






41. Name 4 advantages of using enzymes in food processing.






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






43. Are sorbitol and mannitol sweet?






44. What is a polymorphism?






45. Name 3 physical agents capable of denaturing proteins.






46. How does HPLC differ from FPLC?






47. 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






48. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






50. 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?