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 MSG stand for?






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






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






4. 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?






5. What is the enzyme that softens tomatoes?






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






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






8. What is the Peroxide Value a measure of?






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






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






11. In genetics What is conjugation?






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






13. Name the three positively charged amino acids.






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






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






16. At what pH is benzoic acid most effective?






17. How is pH defined?






18. What is the structural difference between chlorophyll and chlocophyllide?






19. What is the chemical nomenclature for caffeine?






20. What is the winterization process for an oil?






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






22. How does HPLC differ from FPLC?






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






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






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






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






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






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






29. What is acid proteolysis?






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






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






32. 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?






33. How many polypeptide chains make up an antibody?






34. What enzyme causes hyrolytic rancidity in milk?






35. At low water activity What is the main deteriorative concern?






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






37. What two enzymes degrade pectic substances?






38. Are sorbitol and mannitol sweet?






39. What are the fructose contents in commercial HFCS products.






40. Name three effects of protein denaturation.






41. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






42. What metabolic end product does the Voges-Proskauer test detect?






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






44. How does ERH relate to water activity?






45. What is surimi?






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






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






48. What is the major color compound in tomatoes?






49. What is Carboxy-methyl cellulose often used for?






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