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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 two non-enzymatic browning reactions.






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






3. 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?






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






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






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






7. What are the fructose contents in commercial HFCS products.






8. What is the enzyme that softens tomatoes?






9. Name three nonpolar polar - and charged amino acids.






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






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






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






13. What enzyme is most responsible for browning bananas?






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






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






16. What are the three stages of oxidative rancidity?






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

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






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






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






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






22. Name one way foam stability can be assessed.






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






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






25. Name two main gluten proteins.






26. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






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






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






29. Name two non-enzymatic browning reactions.






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






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






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






33. Name three factors useful in controlling enzyme activity.






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






35. What is the enzyme that softens tomatoes?






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






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






38. What is the major color compound in tomatoes?






39. How many polypeptide chains make up an antibody?






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






41. Name two reasons why fats are hydrogenated.






42. 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






43. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






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






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






46. What is a polymorphism?






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






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






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






50. What ketohexose is most significant to food chemists?