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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.
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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 does the acronym NPN stand for?






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






3. What are the four basic flavors perceived by the tongue?






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






5. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






7. What does Reichert-Meissert Number measure?






8. At what pH is benzoic acid most effective?






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






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






11. What toxic pigment is found in cottonseed endosperm?






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






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






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






15. What pigment was first designated as anthocyanins?






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






17. What are the three stages of oxidative rancidity?






18. What is the major color compound in tomatoes?






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






20. What is the acid present in fish oil?






21. Name 3 factors influencing the consistency of commercial fats.






22. What is acid proteolysis?






23. When heated ammonium bicarbonate decomposes to form what end products?






24. Name two non-enzymatic browning reactions.






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






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






27. Name three effects of protein denaturation.






28. Contains the lowest content of water






29. Define molarity molality - and normality.






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






31. Is a disaccharide






32. In what food is butyric acid typically found?






33. What is the acid present in fish oil?






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






35. Name two reasons why fats are hydrogenated.






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






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






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






39. How many polypeptide chains make up an antibody?






40. Name three factors useful in controlling enzyme activity.






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






42. 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






43. In genetics What is conjugation?






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






45. Name 3 chemical agents capable of denaturing proteins.






46. What does Reichert-Meissert Number measure?






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






48. What two enzymes degrade pectic substances?






49. What two enzymes degrade pectic substances?






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







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