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. In what food is butyric acid typically found?






2. Name a naturally occurring protein sweetener.






3. Does kosmotrophil ion discourage water structure?






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






5. What is acid proteolysis?






6. What is surimi?






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






8. What does MSG stand for?






9. What ketohexose is most significant to food chemists?






10. Name three factors useful in controlling enzyme activity.






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






12. Are sorbitol and mannitol sweet?






13. What does Acid Degree Value measure and how is it measured?






14. Does kosmotrophil ion discourage water structure?






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






16. What does HLB stand for and What does a high and low HLB value indicate?






17. What is Carboxy-methyl cellulose often used for?






18. What is the structural difference between chlorophyll and pheophytia?






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






20. What does Acid Degree Value measure and how is it measured?






21. What is surimi?






22. What is the structural difference between chlorophyll and pheophytia?






23. What is the chemical nature of anthocyanins?






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






25. At what pH is benzoic acid most effective?






26. Name a naturally occurring protein sweetener.






27. What pigment was first designated as anthocyanins?






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






29. What is a polymorphism?






30. 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






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






32. At what pH is benzoic acid most effective?






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






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






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






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






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






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






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






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






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






42. Name the strongest biochemical bond and the weakest biochemical bond.






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






44. Name one way foam stability can be assessed.






45. What happens to chlorophyll on heating?






46. Name the strongest biochemical bond and the weakest biochemical bond.






47. Name 3 physical agents capable of denaturing proteins.






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






49. What is the major color compound in tomatoes?






50. Name two non-enzymatic browning reactions.