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 is the structural difference between chlorophyll and chlocophyllide?






2. What is the enzyme that softens tomatoes?






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






4. What does the 'c' stand for in the equation E=mc2?






5. What are the three stages of oxidative rancidity?






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






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






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






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






10. How many polypeptide chains make up an antibody?






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






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






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






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






15. 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






16. Name the three positively charged amino acids.






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






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






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






20. What does the saponification value measure and how is it measured?






21. Name three effects of protein denaturation.






22. How does HPLC differ from FPLC?






23. What two enzymes degrade pectic substances?






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






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






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






27. What is surimi?






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






29. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?






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






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






32. What is the acid present in fish oil?






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






34. Peptide bond formation results in the formation of what secondary compound?






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






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






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






38. Define molarity molality - and normality.






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






40. What happens to chlorophyll on heating?






41. What is the major color compound in tomatoes?






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






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






44. Name 5 proteins with good foaming properties.






45. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






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






48. What two enzymes degrade pectic substances?






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






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