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






2. What are the three stages of oxidative rancidity?






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






4. Name one way foam stability can be assessed.






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






6. What is the geometric configuration of double bonds in most natural fatty acids?






7. How many polypeptide chains make up an antibody?






8. At what pH is benzoic acid most effective?






9. At what pH is benzoic acid most effective?






10. What does MSG stand for?






11. What is an isomer that is cheaper than Vitamin C?






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






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






14. Is a disaccharide






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






16. What is acid proteolysis?






17. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






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






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






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






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






22. How many polypeptide chains make up an antibody?






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






24. What two enzymes degrade pectic substances?






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






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






27. What is the acid present in fish oil?






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






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






30. What are soluble polymers of anhydro-galacturonic acid and its esters called?






31. What is the geometric configuration of double bonds in most natural fatty acids?






32. What are the limiting amino acids in corn - potato - and green peas?






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






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






35. What does MSG stand for?






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






37. What is the enzyme that softens tomatoes?






38. How is pH defined?






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






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






41. 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?






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






43. Define molarity molality - and normality.






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






45. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






46. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






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






48. Name two non-enzymatic browning reactions.






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






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