SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Food Chemistry
Start Test
Study First
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 happens to chlorophyll on heating?
RNA transcribed to DNA
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Sweet - Salty - Sour - and Bitter
Pheophytin forms
2. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
1 - 3 - 7-trimethylxanthine
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Osmosis
3. What does the saponification value measure and how is it measured?
Covalent (strongest) and Hydrophobic (Weakest)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Chlocophyllide does not have a phytoltail
Phenylketonuria
4. 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?
NaCl (it dissociated to a 2M solution)
Pectin methylesterase & polygalacturonase
It explodes
Lipid oxidation
5. Name the most common functional property of phospholipids in food systems.
Polyphenols
Emulsification
Plasmids
Osmosis
6. What enzyme causes hyrolytic rancidity in milk?
Pheophytin forms
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Chlocophyllide does not have a phytoltail
Lipase
7. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Oil in Water
8. What compounds oxidize to form brown color in fruits and vegetables?
Pectin Esterase - Polygalacturonase - Pectin Layase
Polyphenols
Polyphenol Oxidase
Fructose
9. What are the three stages of oxidative rancidity?
Initiation - Propagation - and Termination
Thamautin
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
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
10. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Pectin Esterase - Polygalacturonase - Pectin Layase
Emulsoids
Water
Racemic Mixture
11. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
pH below positive charge; pH at no charge; pH above negative charge
Browning of freshly cut surfaces of fruits and vegetables.
pH 3-5
12. What is the structural difference between chlorophyll and chlocophyllide?
Parabens
Chlocophyllide does not have a phytoltail
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
14
13. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Chitin
Gliadins and Glutenins
Ammonia - Water - Carbon Dioxide
Osmosis
14. What does the iodine value measure and how is it measured?
Water
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Whole Milk
Initiation - Propagation - and Termination
15. Name two main gluten proteins.
Browning of freshly cut surfaces of fruits and vegetables.
Gliadins and Glutenins
Sodium chloride reduces foam stability and sucrose improves foam stability.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
16. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Water
The speed of a molecule is proportional to the surrounding voltage gradient.
Thickener in foods
17. What does the saponification value measure and how is it measured?
Phenophylin
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
18. How many polypeptide chains make up an antibody?
Chitin
20 carbons and 4 double bonds
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Four
19. What toxic pigment is found in cottonseed endosperm?
Thickener in foods
Fructose
14
Gossypol (it is removed during the oil refining process)
20. What is the geometric configuration of double bonds in most natural fatty acids?
Whole Milk
Cis
Troponins and Tropomyosin
Primary butyric acid also caproic acid.
21. Name three effects of protein denaturation.
Primary butyric acid also caproic acid.
Troponins and Tropomyosin
pH below positive charge; pH at no charge; pH above negative charge
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
22. What does Reichert-Meissert Number measure?
Ammonia - Water - Carbon Dioxide
Water
Primary butyric acid also caproic acid.
Whole Milk
23. What metabolic end product does the Voges-Proskauer test detect?
Acetoin
Carmelization and Maillard
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Covalent (strongest) and Hydrophobic (Weakest)
24. What pigment was first designated as anthocyanins?
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Blue pigment in flowers
Initiation - Propagation - Termination
25. What are the four basic flavors perceived by the tongue?
Fatty Acid (Ester linked) to Fatty Alcohol
Emulsoids
They act as catalysts - speeding the polymerization of acrylamide.
Sweet - Salty - Sour - and Bitter
26. Name 3 factors influencing the consistency of commercial fats.
D: None of the above
DNA transferred by cell to cell contact (bacterial sex).
Yellow
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
27. What compounds oxidize to form brown color in fruits and vegetables?
ERH=100 x Aw
Prolamines
HPLC has higher pressure than FPLC
Polyphenols
28. How does ERH relate to water activity?
Carmelization and Maillard
ERH=100 x Aw
.05
RNA transcribed to DNA
29. What effect would the addition of sodium bicarbonate have to chocolate?
Bright green
Degradation of protein and production of acid from sugar at the same time.
Anthocyanins
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
30. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
Thickener in foods
Non-protein nitrogen
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
31. At what pH is benzoic acid most effective?
pH 3-5
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
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.
32. Are sorbitol and mannitol sweet?
Daminozide
Emulsoids
Lipid oxidation
Yes
33. What is the name of the degradation compound of chlorophyll?
Sweet - Salty - Sour - and Bitter
Phenophylin
Plasmids
Ascorbic Acid and Citric Acid
34. Name 5 proteins with good foaming properties.
pH 3-5
Sweet - Salty - Sour - and Bitter
Lipid oxidation
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.
35. What ketohexose is most significant to food chemists?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Pheophytin forms
Initiation - Propagation - and Termination
Fructose
36. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
14
Pectins
Phenylketonuria
37. Give one word for a carbon atom involved in hemiacetal or acetal formation.
DNA transferred by cell to cell contact (bacterial sex).
Milk
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Anomeric
38. What does HLB stand for and What does a high and low HLB value indicate?
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
39. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Erythorbic Acid
Lipase
.05 M HCL
40. Name three factors useful in controlling enzyme activity.
20 carbons and 4 double bonds
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Fatty Acid and Alcohol
Glycosides of anthocyanidins
41. What does HLB stand for and What does a high and low HLB value indicate?
Polyphenol Oxidase
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Pectin methyl esterase or galacturonase
Arachidonic Acid
42. Name the two components that comprise the relaxing factor in muscle fibers.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Troponins and Tropomyosin
Emulsoids
43. How is pH defined?
Covalent (strongest) and Hydrophobic (Weakest)
DNA transferred by cell to cell contact (bacterial sex).
DNA transferred by cell to cell contact (bacterial sex).
Negative log of the hydrogen concentration (mol/l).
44. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Fatty Acid and Alcohol
Pectins
Monosodium Glutamate
45. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
pH 3-5
Pectin methyl esterase or galacturonase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Lycopenes
46. Name 4 advantages of using enzymes in food processing.
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
Sodium chloride reduces foam stability and sucrose improves foam stability.
Arachidonic Acid
Pectin Esterase
47. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Speed of Light
Troponins and Tropomyosin
Lamellar; Hexagonal I - II; Cubic
48. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Arachidonic Acid
Cis
Troponins and Tropomyosin
49. 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.
Sucrose
No
Onions ( or leeks)
50. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Sodium bicarbonate generates CO2
Water
Polyphenoloxidase
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests