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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






2. What are two common reducing agents that break disulfide bonds in proteins?






3. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






4. Will lipid oxidation be higher at a water activity of .05 or .5?






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






6. What happens to chlorophyll on heating?






7. Name a commonly used household chemical leavening agent and the gas it generates.






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






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






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






11. Name the three positively charged amino acids.






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






13. Is a disaccharide






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






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






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






17. What is the enzyme that softens tomatoes?






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






19. In genetics What is conjugation?






20. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






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






22. Will lipid oxidation be higher at a water activity of .05 or .5?






23. What is acid proteolysis?






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






25. What is catalase?






26. How does ERH relate to water activity?






27. Contains the lowest content of water






28. What is the structural difference between chlorophyll and chlocophyllide?






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






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






31. How many polypeptide chains make up an antibody?






32. What does the acronym NPN stand for?






33. What does Reichert-Meissert Number measure?






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






35. How is pH defined?






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






37. At what pH is benzoic acid most effective?






38. Name 5 proteins with good foaming properties.






39. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






40. What enzyme is most responsible for browning bananas?






41. What ketohexose is most significant to food chemists?






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






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






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






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






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






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






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






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






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







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