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 two enzymes degrade pectic substances?






2. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






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






4. Name the most common functional property of phospholipids in food systems.






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






6. What does HLB stand for and What does a high and low HLB value indicate?






7. 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






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






9. What is the geometric configuration of double bonds in most natural fatty acids?






10. What is the chemical nature of anthocyanins?






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






12. Is a disaccharide






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






14. How do sodium chloride and sucrose affect foam stability?






15. What pigment was first designated as anthocyanins?






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






17. 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?






18. Name a naturally occurring protein sweetener.






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






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






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






22. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






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






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






25. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






26. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






27. What is surimi?






28. How is pH defined?






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






30. 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?






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






32. What is the chemical nature of anthocyanins?






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






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






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






36. In genetics What is conjugation?






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






38. How do sodium chloride and sucrose affect foam stability?






39. Name two reasons why fats are hydrogenated.






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






41. Name two main gluten proteins.






42. Contains the lowest content of water






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






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






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






46. What is the chemical nomenclature for caffeine?






47. Are sorbitol and mannitol sweet?






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






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






50. What is acid proteolysis?