SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Food Chemistry
Start Test
Study First
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. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Bitter
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Sucrose
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
2. What is the enzyme responsible for browning in apples and lettuce?
Gossypol (it is removed during the oil refining process)
Fatty Acid and Alcohol
Polyphenol Oxidase
The speed of a molecule is proportional to the surrounding voltage gradient.
3. What does HLB stand for and What does a high and low HLB value indicate?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
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.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Oil in Water
4. What are the primary secondary - tertiary - and quaternary structures?
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.
Milk
Browning of freshly cut surfaces of fruits and vegetables.
It explodes
5. Give one word for a carbon atom involved in hemiacetal or acetal formation.
A concentrate of microfibrillar proteins of fish muscle.
20 carbons and 4 double bonds
Anomeric
The speed of a molecule is proportional to the surrounding voltage gradient.
6. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Thickener in foods
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
7. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Lipase
Chitin
Pectin methyl esterase or galacturonase
Thickener in foods
8. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
Ascorbic Acid and Citric Acid
Pectin methylesterase & polygalacturonase
45% - 52% - 90%
9. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic
Carmelization and Maillard
Cis
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Capsaicin
10. How many carbon atoms are there in the fatty acid myristic acid?
14
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.
Chlocophyllide does not have a phytoltail
Fat Oxidation
11. What is the enzyme that softens tomatoes?
Pectin Esterase
Thermus Aqauticus
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Pectin methyl esterase or galacturonase
12. Name 3 factors influencing the rate of lipid oxidation in foods.
DNA transferred by cell to cell contact (bacterial sex).
Yellow
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Covalent (strongest) and Hydrophobic (Weakest)
13. Name three nonpolar polar - and charged amino acids.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
pH 3-5
Anthocyanins
14. What are 3 mesomorphic structures associated with lipids in the liquid state?
Pectin Esterase
Lamellar; Hexagonal I - II; Cubic
Polyphenoloxidase
Polyphenol Oxidase
15. What toxic pigment is found in cottonseed endosperm?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Cis
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Gossypol (it is removed during the oil refining process)
16. What is the fundamental driving of electrophoresis?
Olive Green
Covalent (strongest) and Hydrophobic (Weakest)
Initiation - Propagation - and Termination
The speed of a molecule is proportional to the surrounding voltage gradient.
17. What are colloids that are stabilized by a layer of solvation called?
Osmosis
Emulsoids
RNA transcribed to DNA
Plasmids
18. 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
19. In the enzyme Taq Polymerase What does Taq stand for?
Prolamines
Thermus Aqauticus
Polyphenol Oxidase
Water
20. 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?
Lipase
Browning of freshly cut surfaces of fruits and vegetables.
It explodes
The speed of a molecule is proportional to the surrounding voltage gradient.
21. What is the structural difference between chlorophyll and pheophytia?
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.
Pheophytia does not have magnesium in porphyrin ring.
Lysine - Arginine - and Histidine
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
22. How many carbon atoms are there in the fatty acid myristic acid?
Bitter
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Anthocyanins
14
23. 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?
RNA transcribed to DNA
Carmelization and Maillard
.05 M HCL
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.
24. What is the structural difference between chlorophyll and chlocophyllide?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
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.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Chlocophyllide does not have a phytoltail
25. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
.05 M HCL
Fructose
Daminozide
26. What are the three main steps in the autooxidation of lipids?
1 - 3 - 7-trimethylxanthine
Initiation - Propagation - Termination
Carrageenan
Erythorbic Acid
27. What is the chemical nomenclature for caffeine?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Water
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
1 - 3 - 7-trimethylxanthine
28. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
ERH=100 x Aw
No
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Polyphenoloxidase
29. What does HLB stand for and What does a high and low HLB value indicate?
Carmelization and Maillard
Lamellar; Hexagonal I - II; Cubic
Two aldehydes
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.
30. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
Fat Oxidation
Blue pigment in flowers
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
31. What is the chemical nature of anthocyanins?
Sucrose
Pectins
Glycosides of anthocyanidins
An enzyme that converts hydrogen peroxide to water plus oxygen.
32. What is the chemical nomenclature for caffeine?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
1 - 3 - 7-trimethylxanthine
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.
V=IR and P=VI or I x I x are
33. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Covalent (strongest) and Hydrophobic (Weakest)
Milk
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.
34. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Polyphenol Oxidase
Polyphenoloxidase
Lamellar; Hexagonal I - II; Cubic
35. How is pH defined?
Racemic Mixture
Negative log of the hydrogen concentration (mol/l).
DNA transferred by cell to cell contact (bacterial sex).
Linoleic Acid
36. Is a disaccharide
Phenophylin
Sucrose
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
37. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Thamautin
Parabens
Water
38. What two types of compounds are joined with an ester bond to make a wax?
14
Olive Green
Fatty Acid and Alcohol
Pheophytia does not have magnesium in porphyrin ring.
39. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Prolamines
Olive Green
Chlocophyllide does not have a phytoltail
Pectin methylesterase & polygalacturonase
40. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Initiation - Propagation - and Termination
A concentrate of microfibrillar proteins of fish muscle.
Water
Initiation - Propagation - Termination
41. At what pH is benzoic acid most effective?
pH 3-5
Ascorbic Acid and Citric Acid
Lysine - Arginine - and Histidine
Capsaicin
42. During freezing What are the two stages in the crystallization process?
Browning of freshly cut surfaces of fruits and vegetables.
Nucleation or crystal formation and crystal growth.
Blue pigment in flowers
Erythorbic Acid
43. Name the most common functional property of phospholipids in food systems.
Covalent (strongest) and Hydrophobic (Weakest)
Fat Oxidation
Polyphenols
Emulsification
44. What does the acronym NPN stand for?
Non-protein nitrogen
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Browning of freshly cut surfaces of fruits and vegetables.
Degradation of protein and production of acid from sugar at the same time.
45. What ketohexose is most significant to food chemists?
Fructose
Polyphenols
Initiation - Propagation - Termination
Acetoin
46. What ketohexose is most significant to food chemists?
Chlocophyllide does not have a phytoltail
Fructose
Pectin methylesterase & polygalacturonase
HPLC has higher pressure than FPLC
47. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
No
Parabens
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
48. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
pH 3-5
Whole Milk
Pectin methyl esterase or galacturonase
49. What is the winterization process for an oil?
Fructose
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Sucrose
Chitin
50. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
2.5
Polyphenol Oxidase
Racemic Mixture
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests