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 toxic pigment is found in cottonseed endosperm?






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






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






4. Does kosmotrophil ion discourage water structure?






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






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






7. What enzyme is most responsible for browning bananas?






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






9. What enzyme causes hyrolytic rancidity in milk?






10. Name two reasons why fats are hydrogenated.






11. Name 5 proteins with good foaming properties.






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






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






14. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






15. What is the Peroxide Value a measure of?






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






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






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






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






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






21. How does HPLC differ from FPLC?






22. Name three effects of protein denaturation.






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






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






25. Name the most common functional property of phospholipids in food systems.






26. Name 3 factors influencing the rate of lipid oxidation in foods.






27. How many polypeptide chains make up an antibody?






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






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






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






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






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






33. What are the fructose contents in commercial HFCS products.






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






35. At what pH is benzoic acid most effective?






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






37. Is a disaccharide






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






39. 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






40. Is a disaccharide






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






42. Are sorbitol and mannitol sweet?






43. What are the three stages of oxidative rancidity?






44. What does Acid Degree Value measure and how is it measured?






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






46. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






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






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






49. Name 5 proteins with good foaming properties.






50. What is a polymorphism?