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. What two enzymes degrade pectic substances?






2. How many polypeptide chains make up an antibody?






3. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






4. Name two reasons why fats are hydrogenated.






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






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






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






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






9. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






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






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






12. What is the fundamental driving of electrophoresis?






13. What is the major color compound in tomatoes?






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






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






16. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






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






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






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






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






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






22. At what pH is benzoic acid most effective?






23. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






24. Contains the lowest content of water






25. What is catalase?






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






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






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






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






31. In what food is butyric acid typically found?






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






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






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






35. Name three effects of protein denaturation.






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






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






38. Name 3 factors influencing the rate of lipid oxidation in foods.






39. What is the Peroxide Value a measure of?






40. What pigment was first designated as anthocyanins?






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






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






43. How is pH defined?






44. Define molarity molality - and normality.






45. Is a disaccharide






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






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






48. Name two non-enzymatic browning reactions.






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






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