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. How many carbon atoms are there in the fatty acid myristic acid?






2. Name two main gluten proteins.






3. Contains the lowest content of water






4. What does the acronym NPN stand for?






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






6. What does MSG stand for?






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






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






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






10. What is catalase?






11. What does MSG stand for?






12. Name one way foam stability can be assessed.






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






14. Name three factors useful in controlling enzyme activity.






15. Is a disaccharide






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






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






18. Are sorbitol and mannitol sweet?






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






20. 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






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






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






23. What ketohexose is most significant to food chemists?






24. 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?






25. Name two reasons why fats are hydrogenated.






26. 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?






27. Name three effects of protein denaturation.






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






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






30. At what pH is benzoic acid most effective?






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






32. What toxic pigment is found in cottonseed endosperm?






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






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






35. Name three effects of protein denaturation.






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






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






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






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






40. Does kosmotrophil ion discourage water structure?






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






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






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






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






45. What is the enzyme that softens tomatoes?






46. What two common compounds are used together as an antioxidative system?






47. What happens to chlorophyll on heating?






48. What is catalase?






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






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