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 enzyme is most responsible for browning bananas?






2. What ketohexose is most significant to food chemists?






3. Define molarity molality - and normality.






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






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






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






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






8. What pigment was first designated as anthocyanins?






9. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






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






11. How does ERH relate to water activity?






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






13. What toxic pigment is found in cottonseed endosperm?






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






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






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






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






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






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






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






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






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






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






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






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






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






27. Name a naturally occurring protein sweetener.






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






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






30. What pigment was first designated as anthocyanins?






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






32. Contains the lowest content of water






33. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






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






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






36. What is the chemical nomenclature for caffeine?






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






38. Name the three positively charged amino acids.






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


40. During freezing What are the two stages in the crystallization process?






41. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






42. At what pH is benzoic acid most effective?






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






44. What is the major color compound in tomatoes?






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






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






47. Name three effects of protein denaturation.






48. In what food is butyric acid typically found?






49. What is a polymorphism?






50. What is acid proteolysis?