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. At what pH is benzoic acid most effective?






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






3. What is catalase?






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






5. What is the enzyme that softens tomatoes?






6. Name 3 physical agents capable of denaturing proteins.






7. Name a naturally occurring protein sweetener.






8. Name three non-nutritive sweeteners approved for use in USA?






9. Define molarity molality - and normality.






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






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






12. Name 3 chemical agents capable of denaturing proteins.






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






14. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






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






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






17. Define molarity molality - and normality.






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






19. What enzyme is most responsible for browning bananas?






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






21. Contains the lowest content of water






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






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






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






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






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






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






28. In genetics What is conjugation?






29. How is pH defined?






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






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






32. Name the three positively charged amino acids.






33. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






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






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






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






38. What is catalase?






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






40. Name two reasons why fats are hydrogenated.






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






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






43. Name three effects of protein denaturation.






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






45. Give one word for a carbon atom involved in hemiacetal or acetal formation.






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






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






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

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






50. Name 4 advantages of using enzymes in food processing.