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 the acronym NPN stand for?






2. Name 3 physical agents capable of denaturing proteins.






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






4. Name two non-enzymatic browning reactions.






5. What does the saponification value measure and how is it measured?






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






7. What are the four basic flavors perceived by the tongue?






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






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






10. 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






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






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






13. Name two reasons why fats are hydrogenated.






14. What is the major color compound in tomatoes?






15. What does Reichert-Meissert Number measure?






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






17. What is the Peroxide Value a measure of?






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






19. What toxic pigment is found in cottonseed endosperm?






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






21. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






22. Does kosmotrophil ion discourage water structure?






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






24. What two types of compounds are joined with an ester bond to make a wax?






25. Name the two components that comprise the relaxing factor in muscle fibers.






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






27. What is catalase?






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






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






30. Name the two components that comprise the relaxing factor in muscle fibers.






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






32. Is a disaccharide






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






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






35. What does the acronym NPN stand for?






36. What is a polymorphism?






37. Name a naturally occurring protein sweetener.






38. Name two non-enzymatic browning reactions.






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






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






41. What two enzymes degrade pectic substances?






42. Name three effects of protein denaturation.






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






44. What pigment was first designated as anthocyanins?






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






46. 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






47. How does ERH relate to water activity?






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






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






50. What enzyme causes hyrolytic rancidity in milk?