Test your basic knowledge |

Food 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 3 chemical agents capable of denaturing proteins.
Anthocyanins
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
.05 M HCL
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

2. How many carbon atoms are there in the fatty acid myristic acid?
Polyphenols
Pectin methylesterase & polygalacturonase
14
Sucrose

3. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Acetoin
20 carbons and 4 double bonds
Bright green
Emulsoids

4. What are colloids that are stabilized by a layer of solvation called?
Lysine - Arginine - and Histidine
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Emulsoids
RNA transcribed to DNA

5. At what pH is benzoic acid most effective?
pH 3-5
Four
A concentrate of microfibrillar proteins of fish muscle.
Initiation - Propagation - and Termination

6. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Degradation of protein and production of acid from sugar at the same time.
A concentrate of microfibrillar proteins of fish muscle.
Emulsification

7. What is the protein efficiency ratio (PER) of casein?
2.5
Lycopenes
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

8. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
The speed of a molecule is proportional to the surrounding voltage gradient.
14
Anomeric

9. What enzyme causes hyrolytic rancidity in milk?
.05 M HCL
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
RNA transcribed to DNA
Lipase

10. Contains the lowest content of water
Osmosis
Whole Milk
The speed of a molecule is proportional to the surrounding voltage gradient.
Chitin

11. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
pH below positive charge; pH at no charge; pH above negative charge
Fructose
Pheophytin forms

12. What is Ohm's Law and What is Power Equation?
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Blue pigment in flowers
V=IR and P=VI or I x I x are
Degradation of protein and production of acid from sugar at the same time.

13. Name three factors useful in controlling enzyme activity.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Ammonia - Water - Carbon Dioxide
RNA transcribed to DNA

14. Which two amino acids is the aspartame derived from?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Aspartic Acid and Phenylalanine
Browning of freshly cut surfaces of fruits and vegetables.
Pheophytia does not have magnesium in porphyrin ring.

15. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Emulsification
Pectin methyl esterase or galacturonase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Polyphenols

16. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Degradation of protein and production of acid from sugar at the same time.
Chitin
Pectin Esterase - Polygalacturonase - Pectin Layase
Anomeric

17. What is surimi?
Oil in Water
A concentrate of microfibrillar proteins of fish muscle.
Phenophylin
1 - 3 - 7-trimethylxanthine

18. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
A concentrate of microfibrillar proteins of fish muscle.
Acetoin
Osmosis

19. What does Acid Degree Value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Chlocophyllide does not have a phytoltail
Orange Juice
Non-protein nitrogen

20. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

21. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Water
Water

22. What is the acid present in fish oil?
Pectin Esterase
Fructose
Arachidonic Acid
Plasmids

23. Name the most common functional property of phospholipids in food systems.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Emulsification
Fatty Acid and Alcohol
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

24. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Pectin methylesterase & polygalacturonase
14
Yellow
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

25. What does the acronym NPN stand for?
Non-protein nitrogen
Chlocophyllide does not have a phytoltail
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Oil in Water

26. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Onions ( or leeks)
Plasmids
Phenylketonuria
Pectin methyl esterase or galacturonase

27. What is the winterization process for an oil?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Bright green
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
pH below positive charge; pH at no charge; pH above negative charge

28. What are the fructose contents in commercial HFCS products.
Sodium bicarbonate generates CO2
Pectin methylesterase & polygalacturonase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
45% - 52% - 90%

29. What is the major color compound in tomatoes?
Blue pigment in flowers
Phenylketonuria
Milk
Lycopenes

30. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
No
Fructose
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

31. Name the most common functional property of phospholipids in food systems.
Emulsification
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Ammonia - Water - Carbon Dioxide
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

32. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
45% - 52% - 90%
RNA transcribed to DNA
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

33. How is pH defined?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Negative log of the hydrogen concentration (mol/l).
Thermus Aqauticus
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

34. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Olive Green
Thickener in foods
It explodes

35. What is the Peroxide Value a measure of?
Oil in Water
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Fat Oxidation
Gossypol (it is removed during the oil refining process)

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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

37. What are the three stages of oxidative rancidity?
Initiation - Propagation - and Termination
Carrageenan
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Ammonia - Water - Carbon Dioxide

38. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Polyphenoloxidase
ERH=100 x Aw
Capsaicin
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.

39. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Degradation of protein and production of acid from sugar at the same time.
No
Carmelization and Maillard
Yellow

40. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
Chitin
Fatty Acid (Ester linked) to Fatty Alcohol
Sodium bicarbonate generates CO2

41. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Tryptophan
Anthocyanins

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

43. How is pH defined?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Sucrose
Negative log of the hydrogen concentration (mol/l).

44. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lipase
Plasmids
Onions ( or leeks)

45. Will lipid oxidation be higher at a water activity of .05 or .5?
Yes
.05
Polyphenoloxidase
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

46. What is acid proteolysis?
.05 M HCL
Monosodium Glutamate
Degradation of protein and production of acid from sugar at the same time.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

47. Name three factors useful in controlling enzyme activity.
Lamellar; Hexagonal I - II; Cubic
Fructose
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

48. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Yellow
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Bitter
Linoleic Acid

49. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Capsaicin
Water
Anthocyanins

50. What is catalase?
Pectin methylesterase & polygalacturonase
Gliadins and Glutenins
Olive Green
An enzyme that converts hydrogen peroxide to water plus oxygen.