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. Name 5 chelating agents used in the food industry.






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






3. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






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






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






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






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






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






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






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






11. What happens to chlorophyll on heating?






12. Name a naturally occurring protein sweetener.






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






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






15. What is the major color compound in tomatoes?






16. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






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






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






19. In the enzyme Taq Polymerase What does Taq stand for?






20. What compounds oxidize to form brown color in fruits and vegetables?






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






22. Alar is the trade name for what chemical compound?






23. What is the major color compound in tomatoes?






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






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






26. What is the name of the degradation compound of chlorophyll?






27. Define molarity molality - and normality.






28. What is the enzyme that softens tomatoes?






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






30. What is the winterization process for an oil?






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






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






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






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






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






36. How many polypeptide chains make up an antibody?






37. Name 3 physical agents capable of denaturing proteins.






38. At what pH is benzoic acid most effective?






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






40. Name the three positively charged amino acids.






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






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






43. Name three factors useful in controlling enzyme activity.






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






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






46. What does MSG stand for?






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






48. What is acid proteolysis?






49. What is the structural difference between chlorophyll and pheophytia?






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