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






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






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






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






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






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






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






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






9. What pigment was first designated as anthocyanins?






10. What are 3 mesomorphic structures associated with lipids in the liquid state?






11. Name three nonpolar polar - and charged amino acids.






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






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






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






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






16. In what food is butyric acid typically found?






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






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






19. Name two non-enzymatic browning reactions.






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






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






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






23. What is Carboxy-methyl cellulose often used for?






24. What is catalase?






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






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






27. What is the main class of color compounds found in raspberries?






28. In genetics What is conjugation?






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






30. 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?






31. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






32. 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?






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






34. Are sorbitol and mannitol sweet?






35. Name three factors useful in controlling enzyme activity.






36. What two types of compounds are joined with an ester bond to make a wax?






37. Contains the lowest content of water






38. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






39. What two types of compounds are joined with an ester bond to make a wax?






40. What enzyme is most responsible for browning bananas?






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






42. In what food is butyric acid typically found?






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






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






45. Name the two components that comprise the relaxing factor in muscle fibers.






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






47. Name three factors useful in controlling enzyme activity.






48. Name two non-enzymatic browning reactions.






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






50. What is the chemical nomenclature for caffeine?







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