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






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






3. Name the three positively charged amino acids.






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






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






6. What is the chemical nature of anthocyanins?






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






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






9. What two enzymes degrade pectic substances?






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






11. In what food is butyric acid typically found?






12. In what food is butyric acid typically found?






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






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






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






16. 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






17. What does the acronym NPN stand for?






18. Name a naturally occurring protein sweetener.






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






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






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






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






23. What enzyme causes hyrolytic rancidity in milk?






24. In genetics What is conjugation?






25. Contains the lowest content of water






26. What ketohexose is most significant to food chemists?






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






28. Name three factors useful in controlling enzyme activity.






29. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






30. Name one way foam stability can be assessed.






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






32. What are proteins which are soluble in 50-80% ethanol known as?






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






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






35. What is acid proteolysis?






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






37. Name three non-nutritive sweeteners approved for use in USA?






38. What enzyme causes hyrolytic rancidity in milk?






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






40. Waxes are composed of what two basic chemical entities?






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






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






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






44. Name three factors useful in controlling enzyme activity.






45. What happens to chlorophyll on heating?






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






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






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






49. In genetics What is conjugation?






50. What does Reichert-Meissert Number measure?