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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. Name three nonpolar polar - and charged amino acids.






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






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






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






5. 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?






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






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






8. What is acid proteolysis?






9. What two enzymes degrade pectic substances?






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






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






12. What ketohexose is most significant to food chemists?






13. In what food is butyric acid typically found?






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






15. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






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






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






18. Name two non-enzymatic browning reactions.






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






20. During freezing What are the two stages in the crystallization process?






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






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






23. Are sorbitol and mannitol sweet?






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






25. 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






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






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






28. What happens to chlorophyll on heating?






29. What are soluble polymers of anhydro-galacturonic acid and its esters called?






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






31. Name three effects of protein denaturation.






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






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






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






35. How many carbon atoms and how many double bonds are there in arachidonic acid?






36. What two enzymes degrade pectic substances?






37. Name a commonly used household chemical leavening agent and the gas it generates.






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






39. Name 3 physical agents capable of denaturing proteins.






40. What does MSG stand for?






41. What is the acid present in fish oil?






42. What are the only phenols approved for use in the microbiological preservation of foods?






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






44. What are the only phenols approved for use in the microbiological preservation of foods?






45. Name two main gluten proteins.






46. Name three factors useful in controlling enzyme activity.






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






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






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






50. What ketohexose is most significant to food chemists?