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






2. Contains the lowest content of water






3. What two enzymes degrade pectic substances?






4. Name a naturally occurring protein sweetener.






5. What is catalase?






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

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

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8. Does kosmotrophil ion discourage water structure?






9. 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






10. What is the enzyme responsible for browning in apples and lettuce?






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






12. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






14. Name three factors useful in controlling enzyme activity.






15. What are the three stages of oxidative rancidity?






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






17. How is pH defined?






18. Waxes are composed of what two basic chemical entities?






19. What is the fundamental driving of electrophoresis?






20. What is the chemical nomenclature for caffeine?






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






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






23. What pigment was first designated as anthocyanins?






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






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






26. What pigment was first designated as anthocyanins?






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






28. Name two reasons why fats are hydrogenated.






29. Name three nonpolar polar - and charged amino acids.






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






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






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






33. What is the Peroxide Value a measure of?






34. What are the limiting amino acids in corn - potato - and green peas?






35. When heated ammonium bicarbonate decomposes to form what end products?






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






37. Name one way foam stability can be assessed.






38. What is the main class of color compounds found in raspberries?






39. Waxes are composed of what two basic chemical entities?






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






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






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






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






44. What enzyme causes hyrolytic rancidity in milk?






45. Does kosmotrophil ion discourage water structure?






46. How is pH defined?






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






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






49. How does HPLC differ from FPLC?






50. Is a disaccharide