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






2. What is the chemical nature of anthocyanins?






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






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






5. What is the Peroxide Value a measure of?






6. Contains the lowest content of water






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






8. Name two reasons why fats are hydrogenated.






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






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






11. 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






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






13. In what food is butyric acid typically found?






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

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






16. What does HLB stand for and What does a high and low HLB value indicate?






17. Does kosmotrophil ion discourage water structure?






18. What does HLB stand for and What does a high and low HLB value indicate?






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






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






21. 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?






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






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






24. What does MSG stand for?






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






26. Which two amino acids is the aspartame derived from?






27. What are soluble polymers of anhydro-galacturonic acid and its esters called?






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






29. 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






30. What are colloids that are stabilized by a layer of solvation called?






31. Name three effects of protein denaturation.






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






33. Name one way foam stability can be assessed.






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






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






36. 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?






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






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






39. Name three factors useful in controlling enzyme activity.






40. How many polypeptide chains make up an antibody?






41. Name a naturally occurring protein sweetener.






42. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






43. What is the chemical nomenclature for caffeine?






44. Name the three positively charged amino acids.






45. In genetics What is conjugation?






46. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






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






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






50. Name two non-enzymatic browning reactions.