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. How is pH defined?






2. What are the limiting amino acids in corn - potato - and green peas?






3. What are the three stages of oxidative rancidity?






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






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






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






7. Name three nonpolar polar - and charged amino acids.






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






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






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






11. Which two amino acids is the aspartame derived from?






12. How many polypeptide chains make up an antibody?






13. Name 5 proteins with good foaming properties.






14. What two enzymes degrade pectic substances?






15. What two types of compounds are joined with an ester bond to make a wax?






16. What happens to chlorophyll on heating?






17. What is catalase?






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






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






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






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






22. How does HPLC differ from FPLC?






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






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






25. 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






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






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






28. Contains the lowest content of water






29. What pigment was first designated as anthocyanins?






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






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






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






33. What is the chemical nature of anthocyanins?






34. 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






35. Name two reasons why fats are hydrogenated.






36. Name one way foam stability can be assessed.






37. Name two non-enzymatic browning reactions.






38. What happens to chlorophyll on heating?






39. Name three nonpolar polar - and charged amino acids.






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






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






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






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






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






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






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






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






48. In what food is butyric acid typically found?






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests