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 two enzymes degrade pectic substances?






2. What is the chemical nature of anthocyanins?






3. What is acid proteolysis?






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






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






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






7. 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






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






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






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






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






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






13. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






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






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






17. What pigment was first designated as anthocyanins?






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






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






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






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






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






23. 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?






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






25. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






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






27. 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






28. Name 3 chemical agents capable of denaturing proteins.






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






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






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






32. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






33. What is acid proteolysis?






34. What is the Peroxide Value a measure of?






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






36. Name two non-enzymatic browning reactions.






37. What enzyme is most responsible for browning bananas?






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






39. What are proteins which are soluble in 50-80% ethanol known as?






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






41. Name 3 factors influencing the rate of lipid oxidation in foods.






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






43. What does MSG stand for?






44. Name the strongest biochemical bond and the weakest biochemical bond.






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






46. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






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






48. Are sorbitol and mannitol sweet?






49. What ketohexose is most significant to food chemists?






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests