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. Peptide bond formation results in the formation of what secondary compound?






2. What are 3 mesomorphic structures associated with lipids in the liquid state?






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






4. Name 5 proteins with good foaming properties.






5. 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?






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






7. 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?






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






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






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






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






12. What two enzymes degrade pectic substances?






13. In genetics What is conjugation?






14. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






15. What two enzymes degrade pectic substances?






16. What enzyme is most responsible for browning bananas?






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






18. Name 3 factors influencing the rate of lipid oxidation in foods.






19. What is the fundamental driving of electrophoresis?






20. 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






21. What happens to chlorophyll on heating?






22. What is the chemical nature of anthocyanins?






23. What is acid proteolysis?






24. Name the three positively charged amino acids.






25. Contains the lowest content of water






26. What is the enzyme that softens tomatoes?






27. Name three effects of protein denaturation.






28. What is the acid present in fish oil?






29. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






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






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






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






33. Name 3 factors influencing the rate of lipid oxidation in foods.






34. Name the strongest biochemical bond and the weakest biochemical bond.






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






36. Name a naturally occurring protein sweetener.






37. Name three factors useful in controlling enzyme activity.






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






39. What is acid proteolysis?






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






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






42. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






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






44. Name two reasons why fats are hydrogenated.






45. How is pH defined?






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






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






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






49. What is surimi?






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