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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. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






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






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






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






5. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






6. What is the structural difference between chlorophyll and chlocophyllide?






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






8. Give one word for a carbon atom involved in hemiacetal or acetal formation.






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






10. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






11. 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?






12. Name two non-enzymatic browning reactions.






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






14. What enzyme is most responsible for browning bananas?






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






16. At low water activity What is the main deteriorative concern?






17. What is the winterization process for an oil?






18. What is the winterization process for an oil?






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






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






21. In genetics What is conjugation?






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






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

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






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






26. Name the three positively charged amino acids.






27. What enzyme causes hyrolytic rancidity in milk?






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






29. Name three effects of protein denaturation.






30. What does the acronym NPN stand for?






31. How can a molecular weight of protein - DNA - and RNA be determined?






32. What is the enzyme that softens tomatoes?






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






34. How is pH defined?






35. 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






36. Name two reasons why fats are hydrogenated.






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






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






39. Alar is the trade name for what chemical compound?






40. What pigment was first designated as anthocyanins?






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






42. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






43. Alar is the trade name for what chemical compound?






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






45. What ketohexose is most significant to food chemists?






46. Is a disaccharide






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






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






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






50. 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