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. Are sorbitol and mannitol sweet?






2. What ketohexose is most significant to food chemists?






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






4. What pigment was first designated as anthocyanins?






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






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






7. Name the three positively charged amino acids.






8. What is the chemical nature of anthocyanins?






9. In genetics What is conjugation?






10. Name two reasons why fats are hydrogenated.






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






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






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






14. Does kosmotrophil ion discourage water structure?






15. What is catalase?






16. Name one way foam stability can be assessed.






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






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






19. What is the chemical nomenclature for caffeine?






20. What is the Peroxide Value a measure of?






21. In genetics What is conjugation?






22. 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?






23. What is the Peroxide Value a measure of?






24. What does the acronym NPN stand for?






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






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






27. Name a naturally occurring protein sweetener.






28. What is the name of the degradation compound of chlorophyll?






29. Name 3 physical agents capable of denaturing proteins.






30. What does Reichert-Meissert Number measure?






31. What two enzymes degrade pectic substances?






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






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






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






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






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






37. Contains the lowest content of water






38. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






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






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






41. Is a disaccharide






42. What are the four basic flavors perceived by the tongue?






43. 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?






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






45. What is the winterization process for an oil?






46. What is acid proteolysis?






47. What is the major color compound in tomatoes?






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






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






50. What is the geometric configuration of double bonds in most natural fatty acids?