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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 4 advantages of using enzymes in food processing.






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






3. Name a naturally occurring protein sweetener.






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






5. What is the acid present in fish oil?






6. What is the acid present in fish oil?






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






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






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






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






11. What is surimi?






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






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






14. What are the three stages of oxidative rancidity?






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






16. What does Reichert-Meissert Number measure?






17. At what pH is benzoic acid most effective?






18. In what food is butyric acid typically found?






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






20. What is catalase?






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






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






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






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






25. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






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






28. Is a disaccharide






29. What enzyme is most responsible for browning bananas?






30. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






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






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






33. 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?






34. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






35. What is the major color compound in tomatoes?






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






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






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






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






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






41. 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






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






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






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






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






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






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






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






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






50. What is the fundamental driving of electrophoresis?