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 pigment was first designated as anthocyanins?






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






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






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






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






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






7. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






8. 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






9. In genetics What is conjugation?






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






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






12. Name 5 proteins with good foaming properties.






13. Name two enzymes that are involved in softening fruits.






14. What are two common reducing agents that break disulfide bonds in proteins?






15. What is a polymorphism?






16. Name one way foam stability can be assessed.






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


18. Name two main gluten proteins.






19. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






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






21. Name two reasons why fats are hydrogenated.






22. Is a disaccharide






23. 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?






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






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






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






27. Name 3 chemical agents capable of denaturing proteins.






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






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






30. In what food is butyric acid typically found?






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






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






33. What are two common reducing agents that break disulfide bonds in proteins?






34. 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?






35. Does kosmotrophil ion discourage water structure?






36. What enzyme causes hyrolytic rancidity in milk?






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






38. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






39. Name the three positively charged amino acids.






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






41. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






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






43. What does MSG stand for?






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






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






46. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






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






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






49. What pigment was first designated as anthocyanins?






50. What is the major color compound in tomatoes?