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






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






3. What is the chemical nomenclature for caffeine?






4. Contains the lowest content of water






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






6. Name 3 chemical agents capable of denaturing proteins.






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






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






9. 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?






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






11. What is the enzyme that softens tomatoes?






12. What is Carboxy-methyl cellulose often used for?






13. How is pH defined?






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

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






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






17. What does Reichert-Meissert Number measure?






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






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






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






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






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






23. 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?






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






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






26. What are the three stages of oxidative rancidity?






27. Name 3 physical agents capable of denaturing proteins.






28. Does kosmotrophil ion discourage water structure?






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






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






31. What is an isomer that is cheaper than Vitamin C?






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






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






34. Are sorbitol and mannitol sweet?






35. What is the major color compound in tomatoes?






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






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






38. 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






39. What enzyme causes hyrolytic rancidity in milk?






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






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






42. Name 3 chemical agents capable of denaturing proteins.






43. What is Carboxy-methyl cellulose often used for?






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






45. How do sodium chloride and sucrose affect foam stability?






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






47. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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






49. Name two reasons why fats are hydrogenated.






50. How is pH defined?