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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 compounds oxidize to form brown color in fruits and vegetables?






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






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






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






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






6. What does MSG stand for?






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






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






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






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






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






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






13. What is the Peroxide Value a measure of?






14. Name two reasons why fats are hydrogenated.






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






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






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






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






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






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






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






22. Name 3 physical agents capable of denaturing proteins.






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






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






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






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






27. During freezing What are the two stages in the crystallization process?






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






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






30. What does the iodine value measure and how is it measured?






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






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






33. What is the major color compound in tomatoes?






34. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips






35. Contains the lowest content of water






36. Are sorbitol and mannitol sweet?






37. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






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






39. What enzyme causes hyrolytic rancidity in milk?






40. Name two non-enzymatic browning reactions.






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






42. What does the acronym NPN stand for?






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






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






45. What pigment was first designated as anthocyanins?






46. 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?






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






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






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






50. Is a disaccharide







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