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 is Carboxy-methyl cellulose often used for?






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






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






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






5. What is acid proteolysis?






6. What is the chemical nature of anthocyanins?






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






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






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






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






11. Name two reasons why fats are hydrogenated.






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






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






14. Waxes are composed of what two basic chemical entities?






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






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






17. 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






18. Contains the lowest content of water






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






20. How many polypeptide chains make up an antibody?






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






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






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






24. What does Reichert-Meissert Number measure?






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






26. What does MSG stand for?






27. Name 3 physical agents capable of denaturing proteins.






28. What happens to chlorophyll on heating?






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






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






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






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






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






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






35. What happens to chlorophyll on heating?






36. 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






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






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






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






40. What toxic pigment is found in cottonseed endosperm?






41. 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?






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






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






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






45. What is the acid present in fish oil?






46. What ketohexose is most significant to food chemists?






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






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


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






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