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






2. 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






3. What is catalase?






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






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






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






7. In what food is butyric acid typically found?






8. What is the chemical nomenclature for caffeine?






9. What is the chemical nature of anthocyanins?






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






11. How is pH defined?






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






13. What happens to chlorophyll on heating?






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






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






16. What is acid proteolysis?






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






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






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






20. What is the Peroxide Value a measure of?






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






22. Name the three positively charged amino acids.






23. What compounds oxidize to form brown color in fruits and vegetables?






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






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






26. What happens to chlorophyll on heating?






27. What is the structural difference between chlorophyll and chlocophyllide?






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






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






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






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






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






33. What is the acid present in fish oil?






34. Name 5 proteins with good foaming properties.






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






36. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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37. What is surimi?






38. What is the chemical nature of anthocyanins?






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






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






41. Name one way foam stability can be assessed.






42. How many polypeptide chains make up an antibody?






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






44. In the enzyme Taq Polymerase What does Taq stand for?






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






46. Name two reasons why fats are hydrogenated.






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






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






49. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






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