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. Does kosmotrophil ion discourage water structure?






2. What pigment was first designated as anthocyanins?






3. Name 3 chemical agents capable of denaturing proteins.






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






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






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






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






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






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






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






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






12. At what pH is benzoic acid most effective?






13. What is the chemical nomenclature for caffeine?






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






15. Contains the lowest content of water






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






17. What two common compounds are used together as an antioxidative system?






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






19. In genetics What is conjugation?






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






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






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






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






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






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






26. Name 3 factors influencing the consistency of commercial fats.






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






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






29. Name the three positively charged amino acids.






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






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






32. Is a disaccharide






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






34. What is the chemical nature of anthocyanins?






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






36. Name two main gluten proteins.






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






38. 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






39. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






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






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






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






43. What happens to chlorophyll on heating?






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






45. How many polypeptide chains make up an antibody?






46. What does MSG stand for?






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






48. Name three nonpolar polar - and charged amino acids.






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






50. How does ERH relate to water activity?