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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. How does HPLC differ from FPLC?






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






3. What is the chemical nature of anthocyanins?






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






5. 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






6. Name one way foam stability can be assessed.






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






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






9. What ketohexose is most significant to food chemists?






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






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






12. In genetics What is conjugation?






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






14. What is the Peroxide Value a measure of?






15. What is the acid present in fish oil?






16. What is the winterization process for an oil?






17. Name 3 chemical agents capable of denaturing proteins.






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






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






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






21. What does the acronym NPN stand for?






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






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






24. What does MSG stand for?






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






26. 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






27. 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?






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






29. Name 3 physical agents capable of denaturing proteins.






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






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






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






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






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






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






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






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






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






39. What is the enzyme that softens tomatoes?






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






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






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






43. What enzyme causes hyrolytic rancidity in milk?






44. What pigment was first designated as anthocyanins?






45. What are soluble polymers of anhydro-galacturonic acid and its esters called?






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






47. What enzyme is most responsible for browning bananas?






48. In genetics What is conjugation?






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






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