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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 three compounds capable of poisoning the catalyst during commercial hydrogenation.






2. Peptide bond formation results in the formation of what secondary compound?






3. What does the acronym NPN stand for?






4. What is the Peroxide Value a measure of?






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






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






7. How is pH defined?






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






9. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






10. What is a polymorphism?






11. Name two main gluten proteins.






12. Name 3 chemical agents capable of denaturing proteins.






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






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






15. 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?






16. Name two reasons why fats are hydrogenated.






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






18. How many polypeptide chains make up an antibody?






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






20. What is the enzyme that softens tomatoes?






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






22. Name one way foam stability can be assessed.






23. What is the fundamental driving of electrophoresis?






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






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






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






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






28. At what pH is benzoic acid most effective?






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






30. What enzyme causes hyrolytic rancidity in milk?






31. Contains the lowest content of water






32. What two common compounds are used together as an antioxidative system?






33. What is the name of the degradation compound of chlorophyll?






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






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






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






37. Name 4 advantages of using enzymes in food processing.






38. Name the most common functional property of phospholipids in food systems.






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






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






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






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






43. Name three effects of protein denaturation.






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






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






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






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






48. What two enzymes degrade pectic substances?






49. What toxic pigment is found in cottonseed endosperm?






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







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