SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
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. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Linoleic Acid
Daminozide
Bright green
2. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Linoleic Acid
Covalent (strongest) and Hydrophobic (Weakest)
3. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Pectin Esterase - Polygalacturonase - Pectin Layase
Carmelization and Maillard
Nucleation or crystal formation and crystal growth.
4. What compounds oxidize to form brown color in fruits and vegetables?
2.5
Polyphenols
Troponins and Tropomyosin
Thermus Aqauticus
5. What does MSG stand for?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Initiation - Propagation - Termination
Monosodium Glutamate
Milk
6. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Tryptophan
Gossypol (it is removed during the oil refining process)
7. What is an isomer that is cheaper than Vitamin C?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Two aldehydes
Pectins
Erythorbic Acid
8. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
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
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Sodium bicarbonate generates CO2
9. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Polyphenol Oxidase
.05 M HCL
No
10. What does the saponification value measure and how is it measured?
Erythorbic Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
1 - 3 - 7-trimethylxanthine
11. What are the primary secondary - tertiary - and quaternary structures?
Lycopenes
Lipid oxidation
Pectin methylesterase & polygalacturonase
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.
12. What is the winterization process for an oil?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Water
V=IR and P=VI or I x I x are
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
13. How can a molecular weight of protein - DNA - and RNA be determined?
The speed of a molecule is proportional to the surrounding voltage gradient.
Aspartic Acid and Phenylalanine
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
14. What is the chemical nature of anthocyanins?
Pectin methylesterase & polygalacturonase
Glycosides of anthocyanidins
Gossypol (it is removed during the oil refining process)
Sodium chloride reduces foam stability and sucrose improves foam stability.
15. What are 3 mesomorphic structures associated with lipids in the liquid state?
Chitin
Ascorbic Acid and Citric Acid
Lamellar; Hexagonal I - II; Cubic
14
16. Name 5 proteins with good foaming properties.
Acetoin
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Four
17. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
.05
18. What is the major color compound in tomatoes?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Lycopenes
Fatty Acid and Alcohol
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
19. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Two aldehydes
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Phenylketonuria
RNA transcribed to DNA
20. Name 5 chelating agents used in the food industry.
14
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Tryptophan
Whole Milk
21. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
V=IR and P=VI or I x I x are
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Tryptophan
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
22. What is the name given to a mixture of equal parts of Darel Lisomers?
Troponins and Tropomyosin
Racemic Mixture
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
2.5
23. When heated ammonium bicarbonate decomposes to form what end products?
DNA transferred by cell to cell contact (bacterial sex).
Ammonia - Water - Carbon Dioxide
Lycopenes
Negative log of the hydrogen concentration (mol/l).
24. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
Prolamines
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
An enzyme that converts hydrogen peroxide to water plus oxygen.
25. Name two main gluten proteins.
Initiation - Propagation - and Termination
Pectin Esterase - Polygalacturonase - Pectin Layase
DNA transferred by cell to cell contact (bacterial sex).
Gliadins and Glutenins
26. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Daminozide
Plasmids
Fatty Acid and Alcohol
Pectins
27. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
28. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar; Hexagonal I - II; Cubic
20 carbons and 4 double bonds
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
29. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Polyphenol Oxidase
14
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
30. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
Fructose
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
It explodes
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
31. What is a polymorphism?
Thermus Aqauticus
Plasmids
Emulsification
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
32. What metabolic end product does the Voges-Proskauer test detect?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Acetoin
Fat Oxidation
pH 3-5
33. What is Carboxy-methyl cellulose often used for?
Thickener in foods
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Capsaicin
Oil in Water
34. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Thickener in foods
Cis
Aspartic Acid and Phenylalanine
35. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Nucleation or crystal formation and crystal growth.
Sodium bicarbonate generates CO2
Initiation - Propagation - and Termination
Chitin
36. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Onions ( or leeks)
Water
Daminozide
Onions ( or leeks)
37. What is the major color compound in tomatoes?
Osmosis
Sodium chloride reduces foam stability and sucrose improves foam stability.
Aspartic Acid and Phenylalanine
Lycopenes
38. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Sweet - Salty - Sour - and Bitter
They act as catalysts - speeding the polymerization of acrylamide.
Prolamines
39. In what food is butyric acid typically found?
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.
Lipase
Milk
40. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
The speed of a molecule is proportional to the surrounding voltage gradient.
Fat Oxidation
Chitin
41. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Acetoin
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Initiation - Propagation - and Termination
42. What enzyme is most responsible for browning bananas?
Daminozide
Chlocophyllide does not have a phytoltail
Pectin Esterase - Polygalacturonase - Pectin Layase
Polyphenol Oxidase
43. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
Gossypol (it is removed during the oil refining process)
Parabens
Pectin methyl esterase or galacturonase
44. What is the fundamental driving of electrophoresis?
2.5
The speed of a molecule is proportional to the surrounding voltage gradient.
Thermus Aqauticus
Lysine - Arginine - and Histidine
45. Name 5 chelating agents used in the food industry.
Bitter
Degradation of protein and production of acid from sugar at the same time.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
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
46. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Cis
Non-protein nitrogen
Plasmids
47. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
Gliadins and Glutenins
Initiation - Propagation - and Termination
Olive Green
48. Will lipid oxidation be higher at a water activity of .05 or .5?
Whole Milk
.05
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
45% - 52% - 90%
49. In what food is butyric acid typically found?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Milk
V=IR and P=VI or I x I x are
HPLC has higher pressure than FPLC
50. Is a disaccharide
Pectins
It explodes
1 - 3 - 7-trimethylxanthine
Sucrose