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






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






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






4. What is the enzyme that softens tomatoes?






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






6. How is pH defined?






7. What is a polymorphism?






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






9. What is acid proteolysis?






10. Name a commonly used household chemical leavening agent and the gas it generates.






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






12. What does the acronym NPN stand for?






13. Is a disaccharide






14. What is Ohm's Law and What is Power Equation?






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






16. 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






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






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






19. What charge will a protein have when the pH of its solution is below at - and above its pKa?






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






21. What metabolic end product does the Voges-Proskauer test detect?






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






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






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






25. 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?






26. What is catalase?






27. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






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






29. Is a disaccharide






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






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






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






33. 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






34. What metabolic end product does the Voges-Proskauer test detect?






35. What effect would the addition of sodium bicarbonate have to chocolate?






36. What toxic pigment is found in cottonseed endosperm?






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






38. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






39. What is the fundamental driving of electrophoresis?






40. What is the acid present in fish oil?






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






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






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






44. Name two non-enzymatic browning reactions.






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






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






47. Name 3 chemical agents capable of denaturing proteins.






48. What are the only phenols approved for use in the microbiological preservation of foods?






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






50. What pigment was first designated as anthocyanins?