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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 is the geometric configuration of double bonds in most natural fatty acids?






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






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






4. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






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






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






7. Name three factors useful in controlling enzyme activity.






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

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






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






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






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






13. 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?






14. What is surimi?






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






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






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






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






19. What is the enzyme responsible for browning in apples and lettuce?






20. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






22. What is the chemical nomenclature for caffeine?






23. What two enzymes degrade pectic substances?






24. What is the chemical nature of anthocyanins?






25. What is the Peroxide Value a measure of?






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






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






28. At what pH is benzoic acid most effective?






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






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






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






32. What are the three stages of oxidative rancidity?






33. Does kosmotrophil ion discourage water structure?






34. What enzyme is most responsible for browning bananas?






35. Name the strongest biochemical bond and the weakest biochemical bond.






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






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






38. What ketohexose is most significant to food chemists?






39. 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?






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






41. Are sorbitol and mannitol sweet?






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






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






44. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips






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






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






47. Are sorbitol and mannitol sweet?






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






49. What is the enzyme responsible for browning in apples and lettuce?






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






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