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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 3 chemical agents capable of denaturing proteins.






2. Name 3 physical agents capable of denaturing proteins.






3. What is the structural difference between chlorophyll and pheophytia?






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






5. How many carbon atoms are there in the fatty acid myristic acid?






6. Name a commonly used household chemical leavening agent and the gas it generates.






7. How is pH defined?






8. What does the acronym NPN stand for?






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






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






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






12. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






13. 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






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






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






16. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






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






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






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






20. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






21. Name two enzymes that are involved in softening fruits.






22. What is the chemical nomenclature for caffeine?






23. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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24. Name three factors useful in controlling enzyme activity.






25. What is surimi?






26. 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






27. How many carbon atoms are there in the fatty acid myristic acid?






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






29. What is the winterization process for an oil?






30. Name two non-enzymatic browning reactions.






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






32. Name the three positively charged amino acids.






33. What pigment was first designated as anthocyanins?






34. What pigment was first designated as anthocyanins?






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?






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






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






38. Does kosmotrophil ion discourage water structure?






39. Name a naturally occurring protein sweetener.






40. What is Carboxy-methyl cellulose often used for?






41. How many polypeptide chains make up an antibody?






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






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






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






45. 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?






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






47. Name a commonly used household chemical leavening agent and the gas it generates.






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






49. How is pH defined?






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