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






2. 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?






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






4. What is surimi?






5. Define molarity molality - and normality.






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

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






8. Name the most common functional property of phospholipids in food systems.






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






10. Name 3 physical agents capable of denaturing proteins.






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






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






13. How is pH defined?






14. How many carbon atoms are there in the fatty acid myristic acid?






15. Are sorbitol and mannitol sweet?






16. How does ERH relate to water activity?






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






18. How many carbon atoms are there in the fatty acid myristic acid?






19. Define molarity molality - and normality.






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






21. What is the fundamental driving of electrophoresis?






22. What does the iodine value measure and how is it measured?






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






24. What is the enzyme that softens tomatoes?






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






26. How many polypeptide chains make up an antibody?






27. What two enzymes degrade pectic substances?






28. What pigment was first designated as anthocyanins?






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






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






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






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






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






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






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






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






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






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






39. What are the three stages of oxidative rancidity?






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






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






42. What does Reichert-Meissert Number measure?






43. How does ERH relate to water activity?






44. In genetics What is conjugation?






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






46. Name one way foam stability can be assessed.






47. What is the major color compound in tomatoes?






48. What pigment was first designated as anthocyanins?






49. What are proteins which are soluble in 50-80% ethanol known as?






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