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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. Alar is the trade name for what chemical compound?






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






3. What two enzymes degrade pectic substances?






4. Is a disaccharide






5. Name 4 advantages of using enzymes in food processing.






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






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






8. Name the three positively charged amino acids.






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






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






11. Name 3 physical agents capable of denaturing proteins.






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






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






14. What is the acid present in fish oil?






15. What ketohexose is most significant to food chemists?






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

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17. Name three factors useful in controlling enzyme activity.






18. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






19. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






20. How does HPLC differ from FPLC?






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






22. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






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






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






25. How many carbon atoms are there in the fatty acid myristic acid?






26. What happens to chlorophyll on heating?






27. What is the name given to a mixture of equal parts of Darel Lisomers?






28. What does the acronym NPN stand for?






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






30. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






31. What is the fundamental driving of electrophoresis?






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






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






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






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






36. Name 3 chemical agents capable of denaturing proteins.






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






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






39. Name one way foam stability can be assessed.






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






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






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






43. How does ERH relate to water activity?






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






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






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






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






48. Contains the lowest content of water






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






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