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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. 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?






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






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






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






5. What is the winterization process for an oil?






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






7. What is the chemical nomenclature for caffeine?






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






9. At what pH is benzoic acid most effective?






10. What is catalase?






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






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






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






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






15. What is the fundamental driving of electrophoresis?






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






17. Name two non-enzymatic browning reactions.






18. Name two non-enzymatic browning reactions.






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






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






21. Name a naturally occurring protein sweetener.






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






23. What pigment was first designated as anthocyanins?






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






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






26. What is the protein efficiency ratio (PER) of casein?






27. 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






28. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?






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






30. What is the Peroxide Value a measure of?






31. Name three factors useful in controlling enzyme activity.






32. What is a polymorphism?






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






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






35. Which two amino acids is the aspartame derived from?






36. Name 3 chemical agents capable of denaturing proteins.






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






38. What is the acid present in fish oil?






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






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






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






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






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






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






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






46. Name three nonpolar polar - and charged amino acids.






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






48. Name two main gluten proteins.






49. Name three nonpolar polar - and charged amino acids.






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