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. 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






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






3. What are the three stages of oxidative rancidity?






4. What is the chemical nature of anthocyanins?






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






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






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






8. How does HPLC differ from FPLC?






9. What enzyme is most responsible for browning bananas?






10. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






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






12. In what food is butyric acid typically found?






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






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






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






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






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






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






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






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






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






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






23. What is the fundamental driving of electrophoresis?






24. What is surimi?






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






26. In genetics What is conjugation?






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






28. What is the chemical nature of anthocyanins?






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






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






31. What is Ohm's Law and What is Power Equation?






32. What are the primary secondary - tertiary - and quaternary structures?






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






34. What is the structural difference between chlorophyll and chlocophyllide?






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






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






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






38. What is the major color compound in tomatoes?






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






40. 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






41. How is pH defined?






42. Name two non-enzymatic browning reactions.






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






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






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






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






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






48. How do sodium chloride and sucrose affect foam stability?






49. During freezing What are the two stages in the crystallization process?






50. Name 3 physical agents capable of denaturing proteins.