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 is Ohm's Law and What is Power Equation?






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






3. What is the winterization process for an oil?






4. What is the Peroxide Value a measure of?






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






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






7. Name two main gluten proteins.






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






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






10. What is the acid present in fish oil?






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






12. What pigment was first designated as anthocyanins?






13. What does the acronym NPN stand for?






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






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






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






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






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






19. Define molarity molality - and normality.






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






21. What does the 'c' stand for in the equation E=mc2?






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






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






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






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






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






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






28. Name one way foam stability can be assessed.






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






30. Name three factors useful in controlling enzyme activity.






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






32. How does ERH relate to water activity?






33. Name two non-enzymatic browning reactions.






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






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






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






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






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






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






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






41. What are the three stages of oxidative rancidity?






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






43. What enzyme is most responsible for browning bananas?






44. How does HPLC differ from FPLC?






45. What is surimi?






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






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






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






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






50. In genetics What is conjugation?