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. 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?






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






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






4. What does the 'c' stand for in the equation E=mc2?






5. What happens to chlorophyll on heating?






6. In what food is butyric acid typically found?






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






8. What is the winterization process for an oil?






9. Name the three positively charged amino acids.






10. 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






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






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






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






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






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






16. Name two non-enzymatic browning reactions.






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






18. 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






19. What is the fundamental driving of electrophoresis?






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






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






22. What ketohexose is most significant to food chemists?






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






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






25. What is surimi?






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






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






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






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






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






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






32. Name three effects of protein denaturation.






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






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






35. What does the 'c' stand for in the equation E=mc2?






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






37. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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






39. Contains the lowest content of water






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






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






42. What enzyme causes hyrolytic rancidity in milk?






43. Name two non-enzymatic browning reactions.






44. Name 3 chemical agents capable of denaturing proteins.






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






46. What is a polymorphism?






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






48. At what pH is benzoic acid most effective?






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






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