SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Food Chemistry
Start Test
Study First
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 are the limiting amino acids in corn - potato - and green peas?
Fatty Acid (Ester linked) to Fatty Alcohol
Pheophytia does not have magnesium in porphyrin ring.
V=IR and P=VI or I x I x are
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
2. Name a commonly used household chemical leavening agent and the gas it generates.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Sodium bicarbonate generates CO2
3. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
45% - 52% - 90%
Carrageenan
Gliadins and Glutenins
Fatty Acid (Ester linked) to Fatty Alcohol
4. What toxic pigment is found in cottonseed endosperm?
Parabens
Parabens
Gossypol (it is removed during the oil refining process)
Fatty Acid and Alcohol
5. In the enzyme Taq Polymerase What does Taq stand for?
Prolamines
.05
Thermus Aqauticus
Polyphenol Oxidase
6. Give one word for a carbon atom involved in hemiacetal or acetal formation.
NaCl (it dissociated to a 2M solution)
Anomeric
.05 M HCL
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
7. Define molarity molality - and normality.
Arachidonic Acid
Milk
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
8. Name three effects of protein denaturation.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Oil in Water
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
9. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Parabens
Plasmids
Pectin methyl esterase or galacturonase
Erythorbic Acid
10. Will lipid oxidation be higher at a water activity of .05 or .5?
Anthocyanins
.05
Sucrose
Polyphenol Oxidase
11. What is the structural difference between chlorophyll and pheophytia?
Anomeric
Nucleation or crystal formation and crystal growth.
Pheophytia does not have magnesium in porphyrin ring.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
12. What is a polymorphism?
Oil in Water
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
No
Sodium chloride reduces foam stability and sucrose improves foam stability.
13. During freezing What are the two stages in the crystallization process?
Sweet - Salty - Sour - and Bitter
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Polyphenoloxidase
Nucleation or crystal formation and crystal growth.
14. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Pheophytin forms
Phenophylin
15. 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
Prolamines
Arachidonic Acid
Capsaicin
Browning of freshly cut surfaces of fruits and vegetables.
16. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
14
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Fatty Acid and Alcohol
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
17. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
Erythorbic Acid
Speed of Light
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
18. Name 3 physical agents capable of denaturing proteins.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Ammonia - Water - Carbon Dioxide
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
45% - 52% - 90%
19. What pigment was first designated as anthocyanins?
Plasmids
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Blue pigment in flowers
Polyphenoloxidase
20. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Polyphenols
Arachidonic Acid
20 carbons and 4 double bonds
21. What are the three stages of oxidative rancidity?
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Lipid oxidation
Milk
Initiation - Propagation - and Termination
22. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Oil in Water
A concentrate of microfibrillar proteins of fish muscle.
Osmosis
Bitter
23. Name 5 proteins with good foaming properties.
Polyphenol Oxidase
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Carmelization and Maillard
V=IR and P=VI or I x I x are
24. Name 3 chemical agents capable of denaturing proteins.
Lycopenes
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Polyphenols
Polyphenol Oxidase
25. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Capsaicin
Pheophytia does not have magnesium in porphyrin ring.
26. Waxes are composed of what two basic chemical entities?
Initiation - Propagation - and Termination
Fatty Acid (Ester linked) to Fatty Alcohol
Polyphenol Oxidase
HPLC has higher pressure than FPLC
27. How can a molecular weight of protein - DNA - and RNA be determined?
Thermus Aqauticus
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
2.5
Four
28. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
45% - 52% - 90%
NaCl (it dissociated to a 2M solution)
RNA transcribed to DNA
Yes
29. What is catalase?
Acetoin
Monosodium Glutamate
An enzyme that converts hydrogen peroxide to water plus oxygen.
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
30. Waxes are composed of what two basic chemical entities?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
45% - 52% - 90%
Fatty Acid (Ester linked) to Fatty Alcohol
Polyphenols
31. How does ERH relate to water activity?
Fatty Acid (Ester linked) to Fatty Alcohol
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
pH below positive charge; pH at no charge; pH above negative charge
ERH=100 x Aw
32. What compounds oxidize to form brown color in fruits and vegetables?
Gliadins and Glutenins
Polyphenols
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Milk
33. What charge will a protein have when the pH of its solution is below at - and above its pKa?
pH below positive charge; pH at no charge; pH above negative charge
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Olive Green
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
34. How many carbon atoms are there in the fatty acid myristic acid?
14
Yes
Thickener in foods
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
35. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Phenylketonuria
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Linoleic Acid
Osmosis
36. What are 3 mesomorphic structures associated with lipids in the liquid state?
DNA transferred by cell to cell contact (bacterial sex).
Covalent (strongest) and Hydrophobic (Weakest)
Lamellar; Hexagonal I - II; Cubic
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
37. Name three effects of protein denaturation.
Thermus Aqauticus
Milk
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
It explodes
38. Name three non-nutritive sweeteners approved for use in USA?
Prolamines
Orange Juice
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Non-protein nitrogen
39. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Glycosides of anthocyanidins
14
They act as catalysts - speeding the polymerization of acrylamide.
40. What are the primary secondary - tertiary - and quaternary structures?
.05 M HCL
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Acetoin
41. What are the four basic flavors perceived by the tongue?
Primary butyric acid also caproic acid.
Sweet - Salty - Sour - and Bitter
Prolamines
Thermus Aqauticus
42. Will lipid oxidation be higher at a water activity of .05 or .5?
Whole Milk
.05
Orange Juice
Bitter
43. What are proteins which are soluble in 50-80% ethanol known as?
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Acetoin
20 carbons and 4 double bonds
Prolamines
44. In what food is butyric acid typically found?
Milk
Gliadins and Glutenins
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Thermus Aqauticus
45. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Orange Juice
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
46. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Sodium bicarbonate generates CO2
Bitter
Carrageenan
47. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Ascorbic Acid and Citric Acid
48. What is the name given to a mixture of equal parts of Darel Lisomers?
.05 M HCL
No
Fatty Acid (Ester linked) to Fatty Alcohol
Racemic Mixture
49. What ketohexose is most significant to food chemists?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Fructose
Arachidonic Acid
Acsulfame-K - Saccharin - Cyclamate - Aspartame
50. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Oil in Water
Phenylketonuria
Racemic Mixture
Linoleic Acid
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests