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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 is pH defined?






2. Name three effects of protein denaturation.






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






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






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






6. What is the name of the degradation compound of chlorophyll?






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






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






9. How many carbon atoms and how many double bonds are there in arachidonic acid?






10. 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?






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






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






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






14. What are the three stages of oxidative rancidity?






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






16. Name the most common functional property of phospholipids in food systems.






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






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






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






20. What is the winterization process for an oil?






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






22. How many carbon atoms and how many double bonds are there in arachidonic acid?






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






24. What is the structural difference between chlorophyll and pheophytia?






25. What is the enzyme that softens tomatoes?






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






27. 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?






28. What happens to chlorophyll on heating?






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






30. 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






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






32. What ketohexose is most significant to food chemists?






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






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






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






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






37. What is surimi?






38. Name one way foam stability can be assessed.






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






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






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






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






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






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






45. 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






46. Name three factors useful in controlling enzyme activity.






47. What is acid proteolysis?






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






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






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






Can you answer 50 questions in 15 minutes?



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