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






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






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






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






5. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






6. What is the common name for 9 12 - cis-cis-octa dienoic acid?






7. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






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






9. What is the enzyme responsible for browning in apples and lettuce?






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






11. How is pH defined?






12. What is the enzyme that softens tomatoes?






13. What two enzymes degrade pectic substances?






14. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






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






16. Name one way foam stability can be assessed.






17. What enzyme is most responsible for browning bananas?






18. What toxic pigment is found in cottonseed endosperm?






19. How does ERH relate to water activity?






20. At what pH is benzoic acid most effective?






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






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






23. Is a disaccharide






24. What is a polymorphism?






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






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






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






28. What enzyme is most responsible for browning bananas?






29. How can a molecular weight of protein - DNA - and RNA be determined?






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






31. What two enzymes degrade pectic substances?






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






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






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






35. What is catalase?






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






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






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






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






40. When heated ammonium bicarbonate decomposes to form what end products?






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






42. Name two non-enzymatic browning reactions.






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






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






45. Name the strongest biochemical bond and the weakest biochemical bond.






46. Name 5 chelating agents used in the food industry.






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






48. What does MSG stand for?






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






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