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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. What is the structural difference between chlorophyll and pheophytia?






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






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






4. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






5. What enzyme causes hyrolytic rancidity in milk?






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






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






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






9. Contains the lowest content of water






10. What happens to chlorophyll on heating?






11. How many carbon atoms are there in the fatty acid myristic acid?






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






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






14. What is catalase?






15. What is the acid present in fish oil?






16. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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17. 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






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






19. What is the winterization process for an oil?






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






21. What are the three stages of oxidative rancidity?






22. Name three factors useful in controlling enzyme activity.






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






24. Is a disaccharide






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






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






27. 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






28. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






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






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






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






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






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






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






35. At what pH is benzoic acid most effective?






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






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






38. Name 3 physical agents capable of denaturing proteins.






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






40. How many carbon atoms are there in the fatty acid myristic acid?






41. Name the three positively charged amino acids.






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






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






44. How does ERH relate to water activity?






45. 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?






46. What pigment was first designated as anthocyanins?






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






48. Name 3 chemical agents capable of denaturing proteins.






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






50. What enzyme is most responsible for browning bananas?