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 is Carboxy-methyl cellulose often used for?






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






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






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






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






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






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






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






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






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






11. 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






12. What does the acronym NPN stand for?






13. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






14. Will lipid oxidation be higher at a water activity of .05 or .5?






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






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






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






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






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






20. Name 3 physical agents capable of denaturing proteins.






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






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






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






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






25. What is the chemical nature of anthocyanins?






26. Name two main gluten proteins.






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






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






29. Waxes are composed of what two basic chemical entities?






30. What does MSG stand for?






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






32. What is the chemical nomenclature for caffeine?






33. What is acid proteolysis?






34. What is the acid present in fish oil?






35. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






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






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






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






39. What is the major color compound in tomatoes?






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






41. How does HPLC differ from FPLC?






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






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






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






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






46. What happens to chlorophyll on heating?






47. Name one way foam stability can be assessed.






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






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






50. Name the most common functional property of phospholipids in food systems.