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 three nonpolar polar - and charged amino acids.






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






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






4. What ketohexose is most significant to food chemists?






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






6. What does MSG stand for?






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






8. Name 3 physical agents capable of denaturing proteins.






9. What does the acronym NPN stand for?






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






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






12. 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






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






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






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






16. What does MSG stand for?






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






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






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






20. 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






21. In what food is butyric acid typically found?






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






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






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






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






26. What toxic pigment is found in cottonseed endosperm?






27. What is the winterization process for an oil?






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






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






30. Name two non-enzymatic browning reactions.






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






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


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






34. What is Carboxy-methyl cellulose often used for?






35. How does ERH relate to water activity?






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






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






38. How many polypeptide chains make up an antibody?






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






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






41. What is the major color compound in tomatoes?






42. What enzyme causes hyrolytic rancidity in milk?






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






44. 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?






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






46. How can a molecular weight of protein - DNA - and RNA be determined?






47. 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?






48. Contains the lowest content of water






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






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