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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. Name two reasons why fats are hydrogenated.






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






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






4. What is the acid present in fish oil?






5. What is the major color compound in tomatoes?






6. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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7. How does ERH relate to water activity?






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






9. Name a commonly used household chemical leavening agent and the gas it generates.






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






11. Name three non-nutritive sweeteners approved for use in USA?






12. In what food is butyric acid typically found?






13. What is the chemical nomenclature for caffeine?






14. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?






15. What two enzymes degrade pectic substances?






16. 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?






17. What is catalase?






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






19. What are the three stages of oxidative rancidity?






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






21. Name a naturally occurring protein sweetener.






22. What are the three stages of oxidative rancidity?






23. At what pH is benzoic acid most effective?






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






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






26. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






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






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






29. What is the chemical nature of anthocyanins?






30. Is a disaccharide






31. Name three non-nutritive sweeteners approved for use in USA?






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






33. Name three effects of protein denaturation.






34. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






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






36. What does Reichert-Meissert Number measure?






37. What is the winterization process for an oil?






38. Define molarity molality - and normality.






39. Contains the lowest content of water






40. 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






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






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






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






44. How is pH defined?






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






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






47. What does Reichert-Meissert Number measure?






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






49. Name the three positively charged amino acids.






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