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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






2. Name three factors useful in controlling enzyme activity.






3. Name two reasons why fats are hydrogenated.






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






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






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






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






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






9. In genetics What is conjugation?






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






11. What enzyme causes hyrolytic rancidity in milk?






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






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






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






15. What enzyme causes hyrolytic rancidity in milk?






16. Are sorbitol and mannitol sweet?






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






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






19. What does MSG stand for?






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






21. What pigment was first designated as anthocyanins?






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






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






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






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






26. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






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






28. What are the primary secondary - tertiary - and quaternary structures?






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






30. What does the acronym NPN stand for?






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






32. What is the protein efficiency ratio (PER) of casein?






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






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






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






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






37. Name 5 proteins with good foaming properties.






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






39. What are soluble polymers of anhydro-galacturonic acid and its esters called?






40. What is the winterization process for an oil?






41. How do sodium chloride and sucrose affect foam stability?






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






43. What does Reichert-Meissert Number measure?






44. 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






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






46. Name the strongest biochemical bond and the weakest biochemical bond.






47. Name two reasons why fats are hydrogenated.






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






49. 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






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






Can you answer 50 questions in 15 minutes?



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