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Food Chemistry
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Study First
Subjects
:
engineering
,
chemistry
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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. What does the acronym NPN stand for?
Pectin methylesterase & polygalacturonase
Non-protein nitrogen
Linoleic Acid
Emulsification
2. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
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
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Anthocyanins
3. What are the four basic flavors perceived by the tongue?
Daminozide
Sweet - Salty - Sour - and Bitter
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
2.5
4. In the enzyme Taq Polymerase What does Taq stand for?
Orange Juice
Anthocyanins
Thermus Aqauticus
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
5. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
Arachidonic Acid
ERH=100 x Aw
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
6. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Glycosides of anthocyanidins
RNA transcribed to DNA
Thamautin
7. What does Reichert-Meissert Number measure?
Aspartic Acid and Phenylalanine
The speed of a molecule is proportional to the surrounding voltage gradient.
Primary butyric acid also caproic acid.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
8. At what pH is benzoic acid most effective?
Bitter
Onions ( or leeks)
Water
pH 3-5
9. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
No
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
10. Alar is the trade name for what chemical compound?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Daminozide
Carmelization and Maillard
NaCl (it dissociated to a 2M solution)
11. What toxic pigment is found in cottonseed endosperm?
Plasmids
Emulsoids
Gossypol (it is removed during the oil refining process)
HPLC has higher pressure than FPLC
12. Name a commonly used household chemical leavening agent and the gas it generates.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Covalent (strongest) and Hydrophobic (Weakest)
Sodium bicarbonate generates CO2
Plasmids
13. Alar is the trade name for what chemical compound?
Covalent (strongest) and Hydrophobic (Weakest)
Browning of freshly cut surfaces of fruits and vegetables.
Daminozide
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
14. What does Acid Degree Value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
DNA transferred by cell to cell contact (bacterial sex).
V=IR and P=VI or I x I x are
15. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Polyphenoloxidase
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Bitter
16. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Gossypol (it is removed during the oil refining process)
Pheophytia does not have magnesium in porphyrin ring.
Water
NaCl (it dissociated to a 2M solution)
17. What are the three stages of oxidative rancidity?
It explodes
Whole Milk
Polyphenol Oxidase
Initiation - Propagation - and Termination
18. What is the major color compound in tomatoes?
Lycopenes
ERH=100 x Aw
Orange Juice
Pheophytin forms
19. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Pheophytin forms
Milk
Bright green
Linoleic Acid
20. What is the acid present in fish oil?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Pectin Esterase - Polygalacturonase - Pectin Layase
Arachidonic Acid
Thermus Aqauticus
21. Name 3 factors influencing the consistency of commercial fats.
V=IR and P=VI or I x I x are
Browning of freshly cut surfaces of fruits and vegetables.
Emulsification
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
22. What is acid proteolysis?
Sodium bicarbonate generates CO2
Oil in Water
RNA transcribed to DNA
Degradation of protein and production of acid from sugar at the same time.
23. When heated ammonium bicarbonate decomposes to form what end products?
Bright green
Polyphenol Oxidase
Troponins and Tropomyosin
Ammonia - Water - Carbon Dioxide
24. Name two non-enzymatic browning reactions.
Whole Milk
.05
Carmelization and Maillard
Water
25. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Fatty Acid and Alcohol
Tryptophan
The speed of a molecule is proportional to the surrounding voltage gradient.
26. What effect would the addition of sodium bicarbonate have to chocolate?
Thermus Aqauticus
Osmosis
Covalent (strongest) and Hydrophobic (Weakest)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
27. Name three effects of protein denaturation.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
The speed of a molecule is proportional to the surrounding voltage gradient.
Speed of Light
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
28. Contains the lowest content of water
Whole Milk
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
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.
Onions ( or leeks)
29. Define molarity molality - and normality.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Sweet - Salty - Sour - and Bitter
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
30. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Emulsification
Osmosis
Daminozide
Orange Juice
31. Is a disaccharide
Acetoin
Thermus Aqauticus
Sucrose
Pectin Esterase - Polygalacturonase - Pectin Layase
32. In what food is butyric acid typically found?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Glycosides of anthocyanidins
Milk
Sweet - Salty - Sour - and Bitter
33. What is the acid present in fish oil?
Olive Green
Arachidonic Acid
Emulsoids
Erythorbic Acid
34. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Pectin Esterase
35. Name two reasons why fats are hydrogenated.
Milk
Tryptophan
Pheophytia does not have magnesium in porphyrin ring.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
36. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Browning of freshly cut surfaces of fruits and vegetables.
Pectins
It explodes
37. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Daminozide
NaCl (it dissociated to a 2M solution)
38. What is the enzyme responsible for browning in apples and lettuce?
Fat Oxidation
Aspartic Acid and Phenylalanine
Polyphenol Oxidase
Degradation of protein and production of acid from sugar at the same time.
39. How many polypeptide chains make up an antibody?
Bitter
Thermus Aqauticus
Four
Nucleation or crystal formation and crystal growth.
40. Name three factors useful in controlling enzyme activity.
Initiation - Propagation - Termination
Negative log of the hydrogen concentration (mol/l).
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
41. Name three nonpolar polar - and charged amino acids.
Degradation of protein and production of acid from sugar at the same time.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
D: None of the above
Olive Green
42. 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
Browning of freshly cut surfaces of fruits and vegetables.
Emulsoids
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Emulsification
43. In genetics What is conjugation?
The speed of a molecule is proportional to the surrounding voltage gradient.
DNA transferred by cell to cell contact (bacterial sex).
pH below positive charge; pH at no charge; pH above negative charge
Oil in Water
44. What are the primary secondary - tertiary - and quaternary structures?
Racemic Mixture
Plasmids
Aspartic Acid and Phenylalanine
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.
45. Name 3 chemical agents capable of denaturing proteins.
The speed of a molecule is proportional to the surrounding voltage gradient.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Cis
Polyphenol Oxidase
46. What does Reichert-Meissert Number measure?
Glycosides of anthocyanidins
Primary butyric acid also caproic acid.
Anthocyanins
Osmosis
47. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
Parabens
V=IR and P=VI or I x I x are
Thermus Aqauticus
48. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Thamautin
49. What two enzymes degrade pectic substances?
.05
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Pectin methylesterase & polygalacturonase
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
50. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Pectin methyl esterase or galacturonase
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.
Pheophytia does not have magnesium in porphyrin ring.
Anomeric
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