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Food Chemistry
Start Test
Study First
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. Is a disaccharide
Sucrose
Polyphenoloxidase
Carmelization and Maillard
Lipase
2. What is the protein efficiency ratio (PER) of casein?
Chitin
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
2.5
3. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
No
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Sodium chloride reduces foam stability and sucrose improves foam stability.
4. What is the acid present in fish oil?
Arachidonic Acid
Cis
Anthocyanins
The speed of a molecule is proportional to the surrounding voltage gradient.
5. 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?
Covalent (strongest) and Hydrophobic (Weakest)
NaCl (it dissociated to a 2M solution)
Olive Green
.05 M HCL
6. What does MSG stand for?
Monosodium Glutamate
RNA transcribed to DNA
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Covalent (strongest) and Hydrophobic (Weakest)
7. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
Anomeric
Tryptophan
pH 3-5
8. Name two main gluten proteins.
14
Carmelization and Maillard
Nucleation or crystal formation and crystal growth.
Gliadins and Glutenins
9. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Orange Juice
Onions ( or leeks)
Prolamines
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
10. What is the fundamental driving of electrophoresis?
Emulsoids
Phenophylin
The speed of a molecule is proportional to the surrounding voltage gradient.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
11. What is surimi?
Bright green
A concentrate of microfibrillar proteins of fish muscle.
Blue pigment in flowers
Four
12. Name the strongest biochemical bond and the weakest biochemical bond.
Sodium bicarbonate generates CO2
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Covalent (strongest) and Hydrophobic (Weakest)
Onions ( or leeks)
13. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Speed of Light
Lysine - Arginine - and Histidine
14. Define molarity molality - and normality.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Bitter
Carrageenan
15. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
ERH=100 x Aw
Sucrose
Pectin Esterase
16. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Pectin methyl esterase or galacturonase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
2.5
pH below positive charge; pH at no charge; pH above negative charge
17. What are the three stages of oxidative rancidity?
Primary butyric acid also caproic acid.
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Initiation - Propagation - and Termination
Nucleation or crystal formation and crystal growth.
18. Name three effects of protein denaturation.
Polyphenol Oxidase
Fructose
NaCl (it dissociated to a 2M solution)
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
19. How many carbon atoms and how many double bonds are there in arachidonic acid?
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Non-protein nitrogen
Aspartic Acid and Phenylalanine
20 carbons and 4 double bonds
20. What two enzymes degrade pectic substances?
Anthocyanins
Pectin methylesterase & polygalacturonase
Arachidonic Acid
Daminozide
21. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Olive Green
Sweet - Salty - Sour - and Bitter
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
22. What enzyme causes hyrolytic rancidity in milk?
Lipase
It explodes
Plasmids
Yellow
23. During freezing What are the two stages in the crystallization process?
Parabens
Non-protein nitrogen
Polyphenols
Nucleation or crystal formation and crystal growth.
24. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Lycopenes
Anomeric
Pheophytin forms
Fat Oxidation
25. What does Acid Degree Value measure and how is it measured?
Lipid oxidation
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
1 - 3 - 7-trimethylxanthine
26. Name the strongest biochemical bond and the weakest biochemical bond.
Thamautin
Lycopenes
Covalent (strongest) and Hydrophobic (Weakest)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
27. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Water
Initiation - Propagation - Termination
pH below positive charge; pH at no charge; pH above negative charge
Sodium bicarbonate generates CO2
28. 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?
Lipid oxidation
Lycopenes
It explodes
pH below positive charge; pH at no charge; pH above negative charge
29. 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
HPLC has higher pressure than FPLC
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Browning of freshly cut surfaces of fruits and vegetables.
.05 M HCL
30. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Lipid oxidation
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
NaCl (it dissociated to a 2M solution)
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
31. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Sweet - Salty - Sour - and Bitter
Lipase
Phenylketonuria
Whole Milk
32. Name two reasons why fats are hydrogenated.
14
Sodium bicarbonate generates CO2
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
33. What is the Peroxide Value a measure of?
Fat Oxidation
Yellow
Polyphenol Oxidase
Fatty Acid (Ester linked) to Fatty Alcohol
34. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Bright green
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
They act as catalysts - speeding the polymerization of acrylamide.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
35. What is the chemical nature of anthocyanins?
Polyphenol Oxidase
Gliadins and Glutenins
Linoleic Acid
Glycosides of anthocyanidins
36. What ketohexose is most significant to food chemists?
Lipid oxidation
Fructose
pH 3-5
Pheophytia does not have magnesium in porphyrin ring.
37. How many carbon atoms and how many double bonds are there in arachidonic acid?
20 carbons and 4 double bonds
45% - 52% - 90%
Thermus Aqauticus
An enzyme that converts hydrogen peroxide to water plus oxygen.
38. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Oil in Water
Gossypol (it is removed during the oil refining process)
V=IR and P=VI or I x I x are
39. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Lysine - Arginine - and Histidine
Lipid oxidation
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
40. Name 3 chemical agents capable of denaturing proteins.
Emulsoids
An enzyme that converts hydrogen peroxide to water plus oxygen.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Acsulfame-K - Saccharin - Cyclamate - Aspartame
41. What is surimi?
DNA transferred by cell to cell contact (bacterial sex).
Water
Tryptophan
A concentrate of microfibrillar proteins of fish muscle.
42. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Arachidonic Acid
Water
Yes
43. What is Ohm's Law and What is Power Equation?
Oil in Water
V=IR and P=VI or I x I x are
1 - 3 - 7-trimethylxanthine
Sodium bicarbonate generates CO2
44. What does MSG stand for?
Monosodium Glutamate
Parabens
Thermus Aqauticus
Browning of freshly cut surfaces of fruits and vegetables.
45. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Degradation of protein and production of acid from sugar at the same time.
Two aldehydes
Bright green
46. What are 3 mesomorphic structures associated with lipids in the liquid state?
Initiation - Propagation - Termination
Lamellar; Hexagonal I - II; Cubic
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Cis
47. What ketohexose is most significant to food chemists?
Olive Green
Prolamines
Fructose
Erythorbic Acid
48. What compounds oxidize to form brown color in fruits and vegetables?
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Daminozide
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Polyphenols
49. Peptide bond formation results in the formation of what secondary compound?
V=IR and P=VI or I x I x are
Water
ERH=100 x Aw
Emulsoids
50. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Thickener in foods
Four
2.5
Tryptophan
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