Test your basic knowledge |

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






2. Name the three positively charged amino acids.






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






4. Peptide bond formation results in the formation of what secondary compound?






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






6. Define molarity molality - and normality.






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






8. What enzyme causes hyrolytic rancidity in milk?






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






10. During freezing What are the two stages in the crystallization process?






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






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






13. What is an isomer that is cheaper than Vitamin C?






14. What toxic pigment is found in cottonseed endosperm?






15. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


16. Name the most common functional property of phospholipids in food systems.






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






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






19. How does HPLC differ from FPLC?






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






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






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






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






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






25. Are sorbitol and mannitol sweet?






26. At what pH is benzoic acid most effective?






27. Name 3 chemical agents capable of denaturing proteins.






28. Name a naturally occurring protein sweetener.






29. 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?






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






31. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






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






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






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






35. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






36. 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






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






38. Does kosmotrophil ion discourage water structure?






39. 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?






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






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






42. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






43. Name two non-enzymatic browning reactions.






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






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






46. What does Reichert-Meissert Number measure?






47. What are colloids that are stabilized by a layer of solvation called?






48. What is the acid present in fish oil?






49. What enzyme is most responsible for browning bananas?






50. What pigment was first designated as anthocyanins?