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. Name 3 physical agents capable of denaturing proteins.






3. Name two enzymes that are involved in softening fruits.






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






5. What is the fundamental driving of electrophoresis?






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






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






8. What is the enzyme that softens tomatoes?






9. At what pH is benzoic acid most effective?






10. What two common compounds are used together as an antioxidative system?






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






12. Is a disaccharide






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






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






15. What enzyme is most responsible for browning bananas?






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






17. Name 3 physical agents capable of denaturing proteins.






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






19. What toxic pigment is found in cottonseed endosperm?






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






21. Name three effects of protein denaturation.






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






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






24. What is the chemical nomenclature for caffeine?






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






26. How many carbon atoms are there in the fatty acid myristic acid?






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






28. During freezing What are the two stages in the crystallization process?






29. How many polypeptide chains make up an antibody?






30. Name a naturally occurring protein sweetener.






31. How does HPLC differ from FPLC?






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






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






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






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






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






37. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






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






39. What is a polymorphism?






40. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






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






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






43. What is the acid present in fish oil?






44. What is acid proteolysis?






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






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






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






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






49. Name two reasons why fats are hydrogenated.






50. What is the fundamental driving of electrophoresis?