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






2. What are the three stages of oxidative rancidity?






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






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






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






6. Name three effects of protein denaturation.






7. What happens to chlorophyll on heating?






8. Name 3 chemical agents capable of denaturing proteins.






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






10. Name a naturally occurring protein sweetener.






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






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






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






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






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






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






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






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






19. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






20. How does ERH relate to water activity?






21. What toxic pigment is found in cottonseed endosperm?






22. What does MSG stand for?






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






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






25. Name the three positively charged amino acids.






26. What enzyme causes hyrolytic rancidity in milk?






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






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






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






30. What is the chemical nature of anthocyanins?






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






32. 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






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






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






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






36. 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?






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






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






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






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






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






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






43. What is the major color compound in tomatoes?






44. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






45. What pigment was first designated as anthocyanins?






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






47. What are the three stages of oxidative rancidity?






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






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






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