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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 happens to chlorophyll on heating?






2. What enzyme is most responsible for browning bananas?






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






4. Name two main gluten proteins.






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






6. What pigment was first designated as anthocyanins?






7. What are the four basic flavors perceived by the tongue?






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






9. What are colloids that are stabilized by a layer of solvation called?






10. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






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

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






13. In genetics What is conjugation?






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






15. What does MSG stand for?






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






17. What is surimi?






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






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






20. In what food is butyric acid typically found?






21. Name 3 factors influencing the rate of lipid oxidation in foods.






22. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






23. Define molarity molality - and normality.






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






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






26. What two enzymes degrade pectic substances?






27. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






28. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






29. What are the three main steps in the autooxidation of lipids?






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






31. Name the three positively charged amino acids.






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






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






34. Name 3 chemical agents capable of denaturing proteins.






35. 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






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






37. Name 3 chemical agents capable of denaturing proteins.






38. What is the winterization process for an oil?






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






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






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






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






43. What ketohexose is most significant to food chemists?






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






45. What is the winterization process for an oil?






46. Name 3 physical agents capable of denaturing proteins.






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






48. 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?






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






50. Name two non-enzymatic browning reactions.