Test your basic knowledge |

Food 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. Are sorbitol and mannitol sweet?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Yes
Pheophytia does not have magnesium in porphyrin ring.

2. Peptide bond formation results in the formation of what secondary compound?
Aspartic Acid and Phenylalanine
Milk
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Water

3. What is the major color compound in tomatoes?
Lycopenes
Fatty Acid (Ester linked) to Fatty Alcohol
Polyphenols
pH 3-5

4. How many carbon atoms are there in the fatty acid myristic acid?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
14
Two aldehydes
Lycopenes

5. What does MSG stand for?
Anthocyanins
Monosodium Glutamate
Browning of freshly cut surfaces of fruits and vegetables.
Parabens

6. At what pH is benzoic acid most effective?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
pH 3-5
Pheophytin forms
Covalent (strongest) and Hydrophobic (Weakest)

7. What does the acronym NPN stand for?
Fatty Acid and Alcohol
Ascorbic Acid and Citric Acid
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.
Non-protein nitrogen

8. Name the most common functional property of phospholipids in food systems.
Emulsification
Gossypol (it is removed during the oil refining process)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Bitter

9. 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

10. What are the fructose contents in commercial HFCS products.
Pectin Esterase
Pectin Esterase - Polygalacturonase - Pectin Layase
45% - 52% - 90%
Acetoin

11. What is Carboxy-methyl cellulose often used for?
Phenylketonuria
Initiation - Propagation - Termination
Thickener in foods
Two aldehydes

12. What is the name of the degradation compound of chlorophyll?
Glycosides of anthocyanidins
Parabens
Phenophylin
ERH=100 x Aw

13. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Carrageenan
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pectin methylesterase & polygalacturonase
pH below positive charge; pH at no charge; pH above negative charge

14. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Carrageenan
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.
Pheophytia does not have magnesium in porphyrin ring.

15. Name one way foam stability can be assessed.
Speed of Light
Pheophytia does not have magnesium in porphyrin ring.
45% - 52% - 90%
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.

16. What is the main class of color compounds found in raspberries?
Anthocyanins
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Water
Thermus Aqauticus

17. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
RNA transcribed to DNA
Bitter

18. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Thickener in foods
.05
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

19. What are the four basic flavors perceived by the tongue?
Emulsoids
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
DNA transferred by cell to cell contact (bacterial sex).
Sweet - Salty - Sour - and Bitter

20. How does HPLC differ from FPLC?
Water
Blue pigment in flowers
HPLC has higher pressure than FPLC
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

21. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Emulsoids
Water
1 - 3 - 7-trimethylxanthine
Carrageenan

22. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Pectin Esterase - Polygalacturonase - Pectin Layase
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Cis
.05 M HCL

23. Name 5 chelating agents used in the food industry.
Anomeric
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
RNA transcribed to DNA
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

24. What is Carboxy-methyl cellulose often used for?
Thickener in foods
Thermus Aqauticus
V=IR and P=VI or I x I x are
An enzyme that converts hydrogen peroxide to water plus oxygen.

25. Name the most common functional property of phospholipids in food systems.
Emulsification
Browning of freshly cut surfaces of fruits and vegetables.
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.
Initiation - Propagation - and Termination

26. Name three factors useful in controlling enzyme activity.
Monosodium Glutamate
Yellow
Carmelization and Maillard
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

27. What is surimi?
Plasmids
A concentrate of microfibrillar proteins of fish muscle.
Water
Thickener in foods

28. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Polyphenoloxidase
Lipid oxidation
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

29. What are two common reducing agents that break disulfide bonds in proteins?
.05
Degradation of protein and production of acid from sugar at the same time.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Pectin methyl esterase or galacturonase

30. What are proteins which are soluble in 50-80% ethanol known as?
Degradation of protein and production of acid from sugar at the same time.
Thamautin
The speed of a molecule is proportional to the surrounding voltage gradient.
Prolamines

31. What are proteins which are soluble in 50-80% ethanol known as?
A concentrate of microfibrillar proteins of fish muscle.
Prolamines
The speed of a molecule is proportional to the surrounding voltage gradient.
Anthocyanins

32. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Arachidonic Acid
1 - 3 - 7-trimethylxanthine

33. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Lipid oxidation
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Initiation - Propagation - Termination

34. What toxic pigment is found in cottonseed endosperm?
Pectin Esterase
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
Gossypol (it is removed during the oil refining process)
Linoleic Acid

35. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
NaCl (it dissociated to a 2M solution)
Orange Juice
Sweet - Salty - Sour - and Bitter

36. Does kosmotrophil ion discourage water structure?
Yellow
Pheophytia does not have magnesium in porphyrin ring.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
No

37. What are the fructose contents in commercial HFCS products.
Bitter
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
45% - 52% - 90%
No

38. How many polypeptide chains make up an antibody?
Pectin methyl esterase or galacturonase
Emulsoids
Gossypol (it is removed during the oil refining process)
Four

39. How many polypeptide chains make up an antibody?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Pectins
Degradation of protein and production of acid from sugar at the same time.
Four

40. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Emulsification
Troponins and Tropomyosin
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Four

41. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenol Oxidase
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Polyphenols
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

42. Name three nonpolar polar - and charged amino acids.
45% - 52% - 90%
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Pectins
Water

43. What does Reichert-Meissert Number measure?
DNA transferred by cell to cell contact (bacterial sex).
Primary butyric acid also caproic acid.
Pectin Esterase
Lycopenes

44. In genetics What is conjugation?
Thamautin
An enzyme that converts hydrogen peroxide to water plus oxygen.
DNA transferred by cell to cell contact (bacterial sex).
Linoleic Acid

45. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
D: None of the above
Osmosis
45% - 52% - 90%
No

46. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
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.
Anomeric
V=IR and P=VI or I x I x are

47. What two enzymes degrade pectic substances?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Pectin methylesterase & polygalacturonase
Orange Juice

48. Define molarity molality - and normality.
Carmelization and Maillard
Anomeric
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.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

49. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Browning of freshly cut surfaces of fruits and vegetables.
Arachidonic Acid
Anomeric
Tryptophan

50. Name 4 advantages of using enzymes in food processing.
Pheophytin forms
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Phenylketonuria