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 two non-enzymatic browning reactions.






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






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






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






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






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






7. Are sorbitol and mannitol sweet?






8. What toxic pigment is found in cottonseed endosperm?






9. Name a naturally occurring protein sweetener.






10. 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






11. Name two main gluten proteins.






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






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






14. How many polypeptide chains make up an antibody?






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






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






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






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






19. What does Reichert-Meissert Number measure?






20. How does HPLC differ from FPLC?






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






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






23. What effect would the addition of sodium bicarbonate have to chocolate?






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






25. What is the chemical nomenclature for caffeine?






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






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






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






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






30. What is a polymorphism?






31. What does the iodine value measure and how is it measured?






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






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






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






35. How does ERH relate to water activity?






36. What is the enzyme that softens tomatoes?






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






38. What are the only phenols approved for use in the microbiological preservation of foods?






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






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






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






42. What enzyme causes hyrolytic rancidity in milk?






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






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






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






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






47. Name 3 chemical agents capable of denaturing proteins.






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






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






50. Name one way foam stability can be assessed.