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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 are proteins which are soluble in 50-80% ethanol known as?






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






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






4. What does Reichert-Meissert Number measure?






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






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






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






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






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






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






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






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






13. How many carbon atoms and how many double bonds are there in arachidonic acid?






14. Name two reasons why fats are hydrogenated.






15. What is the name of the degradation compound of chlorophyll?






16. Name three effects of protein denaturation.






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






18. Name three effects of protein denaturation.






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






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






21. What is the enzyme that softens tomatoes?






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






23. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






24. What are the limiting amino acids in corn - potato - and green peas?






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






26. Name 3 physical agents capable of denaturing proteins.






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






28. What enzyme causes hyrolytic rancidity in milk?






29. 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?






30. Name 5 proteins with good foaming properties.






31. What does the acronym NPN stand for?






32. 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






33. What is the name of the degradation compound of chlorophyll?






34. What are the three stages of oxidative rancidity?






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






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






37. What is surimi?






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






39. Name 3 factors influencing the consistency of commercial fats.






40. What is the chemical nomenclature for caffeine?






41. In genetics What is conjugation?






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






43. What are the three stages of oxidative rancidity?






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






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

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






47. Alar is the trade name for what chemical compound?






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






49. What is the fundamental driving of electrophoresis?






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