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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 happens to chlorophyll on heating?






2. What is catalase?






3. What does the saponification value measure and how is it measured?






4. 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?






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






6. What enzyme causes hyrolytic rancidity in milk?






7. What are the three main steps in the autooxidation of lipids?






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






9. What are the three stages of oxidative rancidity?






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






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






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






13. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






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






15. Name two main gluten proteins.






16. What pigment was first designated as anthocyanins?






17. What does the saponification value measure and how is it measured?






18. How many polypeptide chains make up an antibody?






19. What toxic pigment is found in cottonseed endosperm?






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






21. Name three effects of protein denaturation.






22. What does Reichert-Meissert Number measure?






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






24. What pigment was first designated as anthocyanins?






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






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






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






28. How does ERH relate to water activity?






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






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






31. At what pH is benzoic acid most effective?






32. Are sorbitol and mannitol sweet?






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






34. Name 5 proteins with good foaming properties.






35. What ketohexose is most significant to food chemists?






36. Name the three positively charged amino acids.






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






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






39. 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?






40. Name three factors useful in controlling enzyme activity.






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






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






43. How is pH defined?






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






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






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






47. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






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






49. Define molarity molality - and normality.






50. What degradative enzyme causes browning in apples - pears - bananas - and peaches?







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Can you answer 50 questions in 15 minutes?


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