Test your basic knowledge |

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. Will lipid oxidation be higher at a water activity of .05 or .5?






2. What two enzymes degrade pectic substances?






3. What toxic pigment is found in cottonseed endosperm?






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






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






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






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






8. Are sorbitol and mannitol sweet?






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






10. What is catalase?






11. What toxic pigment is found in cottonseed endosperm?






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






13. 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?






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






15. Waxes are composed of what two basic chemical entities?






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






17. When heated ammonium bicarbonate decomposes to form what end products?






18. What is the enzyme that softens tomatoes?






19. What does MSG stand for?






20. At what pH is benzoic acid most effective?






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






22. What are 3 mesomorphic structures associated with lipids in the liquid state?






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






24. Define molarity molality - and normality.






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






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






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






28. Contains the lowest content of water






29. What is Ohm's Law and What is Power Equation?






30. What two enzymes degrade pectic substances?






31. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






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






33. What are the three stages of oxidative rancidity?






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






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






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






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






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






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






40. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?






41. Name two non-enzymatic browning reactions.






42. How many polypeptide chains make up an antibody?






43. Name two main gluten proteins.






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






45. What is the winterization process for an oil?






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






47. In genetics What is conjugation?






48. Is a disaccharide






49. At what pH is benzoic acid most effective?






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