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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 reasons it is advantageous to obtain enzymes from microorganisms.

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






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






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






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






6. What is the major color compound in tomatoes?






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






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






9. What is the enzyme that softens tomatoes?






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






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






12. Name 3 factors influencing the consistency of commercial fats.






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






14. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips






15. What is the chemical nomenclature for caffeine?






16. What pigment was first designated as anthocyanins?






17. Which two amino acids is the aspartame derived from?






18. What is the winterization process for an oil?






19. In what food is butyric acid typically found?






20. What is surimi?






21. Define molarity molality - and normality.






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






23. Does kosmotrophil ion discourage water structure?






24. 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






25. What does Reichert-Meissert Number measure?






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






27. Name the two components that comprise the relaxing factor in muscle fibers.






28. Define molarity molality - and normality.






29. What does Reichert-Meissert Number measure?






30. What are the fructose contents in commercial HFCS products.






31. What is catalase?






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






33. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






34. At what pH is benzoic acid most effective?






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






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






37. What enzyme causes hyrolytic rancidity in milk?






38. Which two amino acids is the aspartame derived from?






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






40. Name three non-nutritive sweeteners approved for use in USA?






41. Name two main gluten proteins.






42. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






43. What two common compounds are used together as an antioxidative system?






44. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






45. How does HPLC differ from FPLC?






46. Are sorbitol and mannitol sweet?






47. What enzyme is most responsible for browning bananas?






48. Name two non-enzymatic browning reactions.






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






50. Contains the lowest content of water