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






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






3. Name a commonly used household chemical leavening agent and the gas it generates.






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






5. What are the only phenols approved for use in the microbiological preservation of foods?






6. What is the chemical nature of anthocyanins?






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






8. What happens to chlorophyll on heating?






9. What is the chemical nature of anthocyanins?






10. 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?






11. What enzyme is most responsible for browning bananas?






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






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






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






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






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






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






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






19. Define molarity molality - and normality.






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






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






22. How is pH defined?






23. Name 3 physical agents capable of denaturing proteins.






24. How does HPLC differ from FPLC?






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






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






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






28. What is the acid present in fish oil?






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






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






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






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






33. 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?






34. What is the fundamental driving of electrophoresis?






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






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






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






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






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






40. What is the enzyme responsible for browning in apples and lettuce?






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






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






43. At what pH is benzoic acid most effective?






44. Are sorbitol and mannitol sweet?






45. 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






46. Name two non-enzymatic browning reactions.






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






48. What is a polymorphism?






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






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